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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主要作者: Ab. Aziz, Nuramalina
格式: Thesis
語言:English
出版: 2009
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在線閱讀:https://ir.uitm.edu.my/id/eprint/53075/1/53075.pdf
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spelling my-uitm-ir.530752021-12-15T08:02:15Z Optimization of hydrolysis conditions for the production of shrimp protein hydrolysate by using Protamex: effect of pH and temperature / Nuramalina Ab. Aziz. 2009 Ab. Aziz, Nuramalina Decapoda (Shrimps; lobsters; crabs) 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%. 2009 Thesis https://ir.uitm.edu.my/id/eprint/53075/ https://ir.uitm.edu.my/id/eprint/53075/1/53075.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 Decapoda (Shrimps
lobsters
crabs)
spellingShingle Decapoda (Shrimps
lobsters
crabs)
Ab. Aziz, Nuramalina
Optimization of hydrolysis conditions for the production of shrimp protein hydrolysate by using Protamex: effect of pH and temperature / Nuramalina Ab. Aziz.
description 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%.
format Thesis
qualification_level Bachelor degree
author Ab. Aziz, Nuramalina
author_facet Ab. Aziz, Nuramalina
author_sort Ab. Aziz, Nuramalina
title Optimization of hydrolysis conditions for the production of shrimp protein hydrolysate by using Protamex: effect of pH and temperature / Nuramalina Ab. Aziz.
title_short Optimization of hydrolysis conditions for the production of shrimp protein hydrolysate by using Protamex: effect of pH and temperature / Nuramalina Ab. Aziz.
title_full Optimization of hydrolysis conditions for the production of shrimp protein hydrolysate by using Protamex: effect of pH and temperature / Nuramalina Ab. Aziz.
title_fullStr Optimization of hydrolysis conditions for the production of shrimp protein hydrolysate by using Protamex: effect of pH and temperature / Nuramalina Ab. Aziz.
title_full_unstemmed Optimization of hydrolysis conditions for the production of shrimp protein hydrolysate by using Protamex: effect of pH and temperature / Nuramalina Ab. Aziz.
title_sort optimization of hydrolysis conditions for the production of shrimp protein hydrolysate by using protamex: effect of ph and temperature / nuramalina ab. aziz.
granting_institution Universiti Teknologi MARA
granting_department Faculty of Applied Sciences
publishDate 2009
url https://ir.uitm.edu.my/id/eprint/53075/1/53075.pdf
_version_ 1783734860655886336