Optimization of hydrolysis conditions for the production of shrimp protein hydrolysate by using Protamex: effect of pH and temperature / Nuramalina Ab. Aziz.
Studies on optimization of hydrolysis conditions for the production of shrimp protein hydrolysate by using Protamex™ were descibed. Shrimp protein hydrolysate was prepared from shrimp meat. The hydrolysates treated bv Protamex™ for 120 minutes and enzyme termination was done by heat inactivation at...
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| Main Author: | |
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| Format: | Thesis |
| Language: | English |
| Published: |
2009
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| Subjects: | |
| Online Access: | https://ir.uitm.edu.my/id/eprint/53075/1/53075.pdf |
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| Summary: | Studies on optimization of hydrolysis conditions for the production of shrimp protein hydrolysate by using Protamex™ were descibed. Shrimp protein hydrolysate was prepared from shrimp meat. The hydrolysates treated bv Protamex™ for 120 minutes and enzyme termination was done by heat inactivation at 80 C for 10 minutes. Hydrolysis conditions (pH and temperature) for preparing shrimp protein hydrolysates from the shrimp meat were optimized by response surface methodology (RSM) using a central composite design (CCD). Model equation was proposed with regard to the effect of pH and temperature on the nitrogen recovery (NR) and degree of hydrolysis (DH). A pH 6.46 and temperature of 55.14 C were found to be the optimum conditions to obtain a higher degree of hydrolysis while optimum conditions for nitrogen recovery were pH 7.47 and temperature 55.11°C. Statistical analysis of results showed that nitrogen recovery ranged from 0.91 to 3.73% while degree of hydrolysis ranged from 0.74 to 3.71%. |
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