Influence of degree of hydrolysis on the chemical Compositions of hydrolysate produced from green Mussel (Perna viridis) / Nurulizzaira Azman

The chemical compositions of green mussel (Perna viridis) hydrolysate produced at different degree of hydrolysis were studied. Green mussel hydrolysate produced at pH 7 with E/S ratio 5% produced higher percentage yield with 37.00% but lower degree of hydrolysis (DH) with 28.33% as compared to that...

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Main Author:	Azman, Nurulizzaira
Format:	Thesis
Language:	English
Published:	2012
Subjects:	Physical and theoretical chemistry Extraction (Chemistry)
Online Access:	https://ir.uitm.edu.my/id/eprint/53077/1/53077.pdf
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spelling	my-uitm-ir.530772021-12-15T07:43:47Z Influence of degree of hydrolysis on the chemical Compositions of hydrolysate produced from green Mussel (Perna viridis) / Nurulizzaira Azman 2012 Azman, Nurulizzaira Physical and theoretical chemistry Extraction (Chemistry) The chemical compositions of green mussel (Perna viridis) hydrolysate produced at different degree of hydrolysis were studied. Green mussel hydrolysate produced at pH 7 with E/S ratio 5% produced higher percentage yield with 37.00% but lower degree of hydrolysis (DH) with 28.33% as compared to that produced at pH 9 with E/S ratio 3%. The DH is affected by the methods used to calculate DH and amount of sodium hydroxide added during hydrolysis. Chemical analyses including protein, moisture, fat and ash showed significance difference (p<0.050) between "the two conditions of green mussel hydrolysate with lower DH producing lower proximate value. Several amino acids associated with bitterness were found in high amount in green mussel hydrolysate produced at pH 9 with E/S ratio 3% such as histidine, tyrosine, valine, methionine, lysine, isoleucine, and phenyalanine. Hydrophobic group analysis by using FTIR detected the presence of amine group which contributed to the bitterness of hydrolysate produced in both conditions. Compounds found in raw green mussel (Perna viridis), mussel hydrolysate produced at pH 7 with E/S ratio 5% and pH 9 with E/S ratio 3% are saturated fatty acids, monounsaturated fatty acids (MUFA), polyunsaturated fatty acids (PUFA), aldehyde, ketone, amide and esters. Raw green mussel produced high amount of Eicosapentaenoic acid (EPA) and Docosahexaenoic acid (DHA) which is not presence in green mussel hydrolysate. Hydrolysate produced at pH 7 with E/S ratio 5% has better characteristics that has the potential to be used as flavouring agent due to its less bitter characteristics compared to pH 9 with E/S ratio 3%. 2012 Thesis https://ir.uitm.edu.my/id/eprint/53077/ https://ir.uitm.edu.my/id/eprint/53077/1/53077.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	Physical and theoretical chemistry Extraction (Chemistry)
spellingShingle	Physical and theoretical chemistry Extraction (Chemistry) Azman, Nurulizzaira Influence of degree of hydrolysis on the chemical Compositions of hydrolysate produced from green Mussel (Perna viridis) / Nurulizzaira Azman
description	The chemical compositions of green mussel (Perna viridis) hydrolysate produced at different degree of hydrolysis were studied. Green mussel hydrolysate produced at pH 7 with E/S ratio 5% produced higher percentage yield with 37.00% but lower degree of hydrolysis (DH) with 28.33% as compared to that produced at pH 9 with E/S ratio 3%. The DH is affected by the methods used to calculate DH and amount of sodium hydroxide added during hydrolysis. Chemical analyses including protein, moisture, fat and ash showed significance difference (p<0.050) between "the two conditions of green mussel hydrolysate with lower DH producing lower proximate value. Several amino acids associated with bitterness were found in high amount in green mussel hydrolysate produced at pH 9 with E/S ratio 3% such as histidine, tyrosine, valine, methionine, lysine, isoleucine, and phenyalanine. Hydrophobic group analysis by using FTIR detected the presence of amine group which contributed to the bitterness of hydrolysate produced in both conditions. Compounds found in raw green mussel (Perna viridis), mussel hydrolysate produced at pH 7 with E/S ratio 5% and pH 9 with E/S ratio 3% are saturated fatty acids, monounsaturated fatty acids (MUFA), polyunsaturated fatty acids (PUFA), aldehyde, ketone, amide and esters. Raw green mussel produced high amount of Eicosapentaenoic acid (EPA) and Docosahexaenoic acid (DHA) which is not presence in green mussel hydrolysate. Hydrolysate produced at pH 7 with E/S ratio 5% has better characteristics that has the potential to be used as flavouring agent due to its less bitter characteristics compared to pH 9 with E/S ratio 3%.
format	Thesis
qualification_level	Bachelor degree
author	Azman, Nurulizzaira
author_facet	Azman, Nurulizzaira
author_sort	Azman, Nurulizzaira
title	Influence of degree of hydrolysis on the chemical Compositions of hydrolysate produced from green Mussel (Perna viridis) / Nurulizzaira Azman
title_short	Influence of degree of hydrolysis on the chemical Compositions of hydrolysate produced from green Mussel (Perna viridis) / Nurulizzaira Azman
title_full	Influence of degree of hydrolysis on the chemical Compositions of hydrolysate produced from green Mussel (Perna viridis) / Nurulizzaira Azman
title_fullStr	Influence of degree of hydrolysis on the chemical Compositions of hydrolysate produced from green Mussel (Perna viridis) / Nurulizzaira Azman
title_full_unstemmed	Influence of degree of hydrolysis on the chemical Compositions of hydrolysate produced from green Mussel (Perna viridis) / Nurulizzaira Azman
title_sort	influence of degree of hydrolysis on the chemical compositions of hydrolysate produced from green mussel (perna viridis) / nurulizzaira azman
granting_institution	Universiti Teknologi MARA
granting_department	Faculty of Applied Sciences
publishDate	2012
url	https://ir.uitm.edu.my/id/eprint/53077/1/53077.pdf
_version_	1783734861140328448

Influence of degree of hydrolysis on the chemical Compositions of hydrolysate produced from green Mussel (Perna viridis) / Nurulizzaira Azman

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