Functional properties of green mussel (Perna viridis) protein hydrolysate as influenced by the degree of hydrolysis / Wan Nuratika Wan Abdullah.

Protein hydrolysates from green mussels (Perna viridis) were prepared by hydrolyzing the mussels flesh by using alcalase under two different conditions which were at pH 7, E/S (5%) and pH 9, E/S (3%). The degree of hydrolysis of mussel protein hydrolysate was higher when the hydrolysates was produce...

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Main Author:	Wan Abdullah, Wan Nuratika
Format:	Thesis
Language:	English
Published:	2012
Subjects:	Physical and theoretical chemistry Conditions and laws of chemical reactions
Online Access:	https://ir.uitm.edu.my/id/eprint/53069/1/53069.pdf
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id	my-uitm-ir.53069
record_format	uketd_dc
spelling	my-uitm-ir.530692021-12-15T08:06:20Z Functional properties of green mussel (Perna viridis) protein hydrolysate as influenced by the degree of hydrolysis / Wan Nuratika Wan Abdullah. 2012 Wan Abdullah, Wan Nuratika Physical and theoretical chemistry Conditions and laws of chemical reactions Protein hydrolysates from green mussels (Perna viridis) were prepared by hydrolyzing the mussels flesh by using alcalase under two different conditions which were at pH 7, E/S (5%) and pH 9, E/S (3%). The degree of hydrolysis of mussel protein hydrolysate was higher when the hydrolysates was produced at pH 9, E/S (3%). The degree of hydrolysis for hydrolysates produced at pH 9, E/S (3%) was 43.81% while the hydrolysates produced at pH 7, E/S (5%) was28.33%. This hydrolysis process was carried out by using the pH-stat method. Degree of hydrolysis (DH) is an important factor which highly related with the liydrolyiic process yield. The degree of hydrolysis obtained for hydrolysates produced at pH 7, E/S (5%) and hydrolysates produced at pH 9, E/S (3%) was used to determine the functional properties of mussel protein hydrolysates such as solubility, emulsifying, foaming, water holding capacity and fat holding capacity. The degree of hydrolysis as well as pH 2 until pH 10 affected the functional properties of mussel protein hydrolysates. Hydrolysates produced at pH 9, E/S (3%), with high degree of hydrolysis, had significantly higher solubilities (p < 0.05) than those hydrolysates produced at pH 7, E/S (5%) with lower degree of hydrolysis. Emulsifying activity index of mussel protein hydrolysates decreased with increasing in degree of hydrolysis (DH). Hydrolysates produced at pH 9, E/S (3%) had better emulsion stability index than hydrolysates produced at pH 7, E/S (5%). Hydrolysates produced at pH 7, E/S (5%) with lower degree of hydrolysis, had significantly higher foaming capacity and foam stability than hydrolysates produced at pH 9, E/S (3%).Result showed that hydrolysates produced at pH 9, E/S (3%) had good water holding capacity and good fat holding capacity than hydrolysates produced at pH 7, E/S (5%). The production of mussel protein hydrolysates help in increasing the utilization of mussel species into more marketable form as food ingredient for direct human consumption. 2012 Thesis https://ir.uitm.edu.my/id/eprint/53069/ https://ir.uitm.edu.my/id/eprint/53069/1/53069.pdf text en public degree Universiti Teknologi MARA Faculty of Applied Sciences
institution	Universiti Teknologi MARA
collection	UiTM Institutional Repository
language	English
topic	Physical and theoretical chemistry Conditions and laws of chemical reactions
spellingShingle	Physical and theoretical chemistry Conditions and laws of chemical reactions Wan Abdullah, Wan Nuratika Functional properties of green mussel (Perna viridis) protein hydrolysate as influenced by the degree of hydrolysis / Wan Nuratika Wan Abdullah.
description	Protein hydrolysates from green mussels (Perna viridis) were prepared by hydrolyzing the mussels flesh by using alcalase under two different conditions which were at pH 7, E/S (5%) and pH 9, E/S (3%). The degree of hydrolysis of mussel protein hydrolysate was higher when the hydrolysates was produced at pH 9, E/S (3%). The degree of hydrolysis for hydrolysates produced at pH 9, E/S (3%) was 43.81% while the hydrolysates produced at pH 7, E/S (5%) was28.33%. This hydrolysis process was carried out by using the pH-stat method. Degree of hydrolysis (DH) is an important factor which highly related with the liydrolyiic process yield. The degree of hydrolysis obtained for hydrolysates produced at pH 7, E/S (5%) and hydrolysates produced at pH 9, E/S (3%) was used to determine the functional properties of mussel protein hydrolysates such as solubility, emulsifying, foaming, water holding capacity and fat holding capacity. The degree of hydrolysis as well as pH 2 until pH 10 affected the functional properties of mussel protein hydrolysates. Hydrolysates produced at pH 9, E/S (3%), with high degree of hydrolysis, had significantly higher solubilities (p < 0.05) than those hydrolysates produced at pH 7, E/S (5%) with lower degree of hydrolysis. Emulsifying activity index of mussel protein hydrolysates decreased with increasing in degree of hydrolysis (DH). Hydrolysates produced at pH 9, E/S (3%) had better emulsion stability index than hydrolysates produced at pH 7, E/S (5%). Hydrolysates produced at pH 7, E/S (5%) with lower degree of hydrolysis, had significantly higher foaming capacity and foam stability than hydrolysates produced at pH 9, E/S (3%).Result showed that hydrolysates produced at pH 9, E/S (3%) had good water holding capacity and good fat holding capacity than hydrolysates produced at pH 7, E/S (5%). The production of mussel protein hydrolysates help in increasing the utilization of mussel species into more marketable form as food ingredient for direct human consumption.
format	Thesis
qualification_level	Bachelor degree
author	Wan Abdullah, Wan Nuratika
author_facet	Wan Abdullah, Wan Nuratika
author_sort	Wan Abdullah, Wan Nuratika
title	Functional properties of green mussel (Perna viridis) protein hydrolysate as influenced by the degree of hydrolysis / Wan Nuratika Wan Abdullah.
title_short	Functional properties of green mussel (Perna viridis) protein hydrolysate as influenced by the degree of hydrolysis / Wan Nuratika Wan Abdullah.
title_full	Functional properties of green mussel (Perna viridis) protein hydrolysate as influenced by the degree of hydrolysis / Wan Nuratika Wan Abdullah.
title_fullStr	Functional properties of green mussel (Perna viridis) protein hydrolysate as influenced by the degree of hydrolysis / Wan Nuratika Wan Abdullah.
title_full_unstemmed	Functional properties of green mussel (Perna viridis) protein hydrolysate as influenced by the degree of hydrolysis / Wan Nuratika Wan Abdullah.
title_sort	functional properties of green mussel (perna viridis) protein hydrolysate as influenced by the degree of hydrolysis / wan nuratika wan abdullah.
granting_institution	Universiti Teknologi MARA
granting_department	Faculty of Applied Sciences
publishDate	2012
url	https://ir.uitm.edu.my/id/eprint/53069/1/53069.pdf
_version_	1783734860149424128

Functional properties of green mussel (Perna viridis) protein hydrolysate as influenced by the degree of hydrolysis / Wan Nuratika Wan Abdullah.

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