Antioxidant activity and solubility of green mussel (Pema viridis) hydrolysate as influenced by degree of hydrolysis / Fadilah Mohd Hasni.

Antioxidative activity and functional properties of protein hydrolysates from green mussel (Perna viridis), hydrolyzed by Alcalase 2.4L with different hydrolysis conditions (pH7, ES 5% and pH 9, ES 3%) were investigated. As the degree of hydrolysis (DH) increased, DPPH radicals scavenging activity o...

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Main Author:	Mohd Hasni, Fadilah
Format:	Thesis
Language:	English
Published:	2012
Subjects:	Nutrition Plant food Assimilation of nitrogen, etc.
Online Access:	https://ir.uitm.edu.my/id/eprint/52990/1/52990.pdf
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id	my-uitm-ir.52990
record_format	uketd_dc
spelling	my-uitm-ir.529902021-12-22T04:55:16Z Antioxidant activity and solubility of green mussel (Pema viridis) hydrolysate as influenced by degree of hydrolysis / Fadilah Mohd Hasni. 2012 Mohd Hasni, Fadilah Nutrition. Plant food. Assimilation of nitrogen, etc. Antioxidative activity and functional properties of protein hydrolysates from green mussel (Perna viridis), hydrolyzed by Alcalase 2.4L with different hydrolysis conditions (pH7, ES 5% and pH 9, ES 3%) were investigated. As the degree of hydrolysis (DH) increased, DPPH radicals scavenging activity of Alcalase decreased (p<0.05). Reducing power was increased with increased of DH. Hydrolysis by different conditions showed increased solubility at different concentration of NaCl (0 to 6M) with increased DH. The functionalities of protein hydrolysate depended on the condition and the enzyme used. The results revealed that antioxidative and solubility of protein hydrolysates from green mussel (Perna viridis), were determined by the DH and by the type of enzyme employed. Hydrolysates from green mussel (Perna viridis), have a wide range of potential applications, as nitrogen fortification agents in beverages, as predigested ingredients enteral/parental nutrition for general/specific population segments It can also be used in food systems as natural additive possessing antioxidant. 2012 Thesis https://ir.uitm.edu.my/id/eprint/52990/ https://ir.uitm.edu.my/id/eprint/52990/1/52990.pdf text en public degree Universiti Teknologi MARA Faculty of Applied Sciences Ismail, Normah (Dr.)
institution	Universiti Teknologi MARA
collection	UiTM Institutional Repository
language	English
advisor	Ismail, Normah (Dr.)
topic	Nutrition Plant food Assimilation of nitrogen, etc.
spellingShingle	Nutrition Plant food Assimilation of nitrogen, etc. Mohd Hasni, Fadilah Antioxidant activity and solubility of green mussel (Pema viridis) hydrolysate as influenced by degree of hydrolysis / Fadilah Mohd Hasni.
description	Antioxidative activity and functional properties of protein hydrolysates from green mussel (Perna viridis), hydrolyzed by Alcalase 2.4L with different hydrolysis conditions (pH7, ES 5% and pH 9, ES 3%) were investigated. As the degree of hydrolysis (DH) increased, DPPH radicals scavenging activity of Alcalase decreased (p<0.05). Reducing power was increased with increased of DH. Hydrolysis by different conditions showed increased solubility at different concentration of NaCl (0 to 6M) with increased DH. The functionalities of protein hydrolysate depended on the condition and the enzyme used. The results revealed that antioxidative and solubility of protein hydrolysates from green mussel (Perna viridis), were determined by the DH and by the type of enzyme employed. Hydrolysates from green mussel (Perna viridis), have a wide range of potential applications, as nitrogen fortification agents in beverages, as predigested ingredients enteral/parental nutrition for general/specific population segments It can also be used in food systems as natural additive possessing antioxidant.
format	Thesis
qualification_level	Bachelor degree
author	Mohd Hasni, Fadilah
author_facet	Mohd Hasni, Fadilah
author_sort	Mohd Hasni, Fadilah
title	Antioxidant activity and solubility of green mussel (Pema viridis) hydrolysate as influenced by degree of hydrolysis / Fadilah Mohd Hasni.
title_short	Antioxidant activity and solubility of green mussel (Pema viridis) hydrolysate as influenced by degree of hydrolysis / Fadilah Mohd Hasni.
title_full	Antioxidant activity and solubility of green mussel (Pema viridis) hydrolysate as influenced by degree of hydrolysis / Fadilah Mohd Hasni.
title_fullStr	Antioxidant activity and solubility of green mussel (Pema viridis) hydrolysate as influenced by degree of hydrolysis / Fadilah Mohd Hasni.
title_full_unstemmed	Antioxidant activity and solubility of green mussel (Pema viridis) hydrolysate as influenced by degree of hydrolysis / Fadilah Mohd Hasni.
title_sort	antioxidant activity and solubility of green mussel (pema viridis) hydrolysate as influenced by degree of hydrolysis / fadilah mohd hasni.
granting_institution	Universiti Teknologi MARA
granting_department	Faculty of Applied Sciences
publishDate	2012
url	https://ir.uitm.edu.my/id/eprint/52990/1/52990.pdf
_version_	1783734854640205824

Antioxidant activity and solubility of green mussel (Pema viridis) hydrolysate as influenced by degree of hydrolysis / Fadilah Mohd Hasni.

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