Evaluation of the properties of mentarang (Pholas Orientalis) protein hydrolysate / Nurfazlika Nashrah Mohd Pauzi.
Properties of a protein hydrolysate prepared from mentarang {Pholas orientalis) mince, using Alcalase 2.4L were determined. Hydrolysis was performed using the pH-stat method. The protein hydrolysate had high protein content (43.0%) and a high yield (11.03%). It was yellowish in colour (L* = 72.98, a...
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2012
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| Online Access: | https://ir.uitm.edu.my/id/eprint/53082/1/53082.pdf |
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my-uitm-ir.530822021-12-15T04:20:22Z Evaluation of the properties of mentarang (Pholas Orientalis) protein hydrolysate / Nurfazlika Nashrah Mohd Pauzi. 2012 Mohd Pauzi, Nurfazlika Nashrah Hydroxylation Decapoda (Shrimps; lobsters; crabs) Properties of a protein hydrolysate prepared from mentarang {Pholas orientalis) mince, using Alcalase 2.4L were determined. Hydrolysis was performed using the pH-stat method. The protein hydrolysate had high protein content (43.0%) and a high yield (11.03%). It was yellowish in colour (L* = 72.98, a* = 0.42, b* = 15.15). The protein hydrolysate contain high amount of essential amino-acids (44.87%) and had Alanine and Serine as the dominant amino acids. The protein hydrolysate had an excellent solubility {9232%). Other than that, emulsifying stability index of powdered mentarang is 36.13 min. Meanwhile, foaming properties decrease with increasing time of foam (p<0.05). These results suggested that mentarang {Pholas orientalis) hydrolysates have the potential for application as an additive in the food. 2012 Thesis https://ir.uitm.edu.my/id/eprint/53082/ https://ir.uitm.edu.my/id/eprint/53082/1/53082.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 |
Hydroxylation Hydroxylation |
| spellingShingle |
Hydroxylation Hydroxylation Mohd Pauzi, Nurfazlika Nashrah Evaluation of the properties of mentarang (Pholas Orientalis) protein hydrolysate / Nurfazlika Nashrah Mohd Pauzi. |
| description |
Properties of a protein hydrolysate prepared from mentarang {Pholas orientalis) mince, using Alcalase 2.4L were determined. Hydrolysis was performed using the pH-stat method. The protein hydrolysate had high protein content (43.0%) and a high yield (11.03%). It was yellowish in colour (L* = 72.98, a* = 0.42, b* = 15.15). The protein hydrolysate contain high amount of essential amino-acids (44.87%) and had Alanine and Serine as the dominant amino acids. The protein hydrolysate had an excellent solubility {9232%). Other than that, emulsifying stability index of powdered mentarang is 36.13 min. Meanwhile, foaming properties decrease with increasing time of foam (p<0.05). These results suggested that mentarang {Pholas orientalis) hydrolysates have the potential for application as an additive in the food. |
| format |
Thesis |
| qualification_level |
Bachelor degree |
| author |
Mohd Pauzi, Nurfazlika Nashrah |
| author_facet |
Mohd Pauzi, Nurfazlika Nashrah |
| author_sort |
Mohd Pauzi, Nurfazlika Nashrah |
| title |
Evaluation of the properties of mentarang (Pholas Orientalis) protein hydrolysate / Nurfazlika Nashrah Mohd Pauzi. |
| title_short |
Evaluation of the properties of mentarang (Pholas Orientalis) protein hydrolysate / Nurfazlika Nashrah Mohd Pauzi. |
| title_full |
Evaluation of the properties of mentarang (Pholas Orientalis) protein hydrolysate / Nurfazlika Nashrah Mohd Pauzi. |
| title_fullStr |
Evaluation of the properties of mentarang (Pholas Orientalis) protein hydrolysate / Nurfazlika Nashrah Mohd Pauzi. |
| title_full_unstemmed |
Evaluation of the properties of mentarang (Pholas Orientalis) protein hydrolysate / Nurfazlika Nashrah Mohd Pauzi. |
| title_sort |
evaluation of the properties of mentarang (pholas orientalis) protein hydrolysate / nurfazlika nashrah mohd pauzi. |
| granting_institution |
Universiti Teknologi MARA |
| granting_department |
Faculty of Applied Sciences |
| publishDate |
2012 |
| url |
https://ir.uitm.edu.my/id/eprint/53082/1/53082.pdf |
| _version_ |
1783734861383598080 |