Characterization and flavour enhancement of protein hydrolysate generated from enzymatically hydrolyzed clam (Polymesoda erosa) / Noorasma Mustakim

An enzymatic hydrolysis of the bivalve species to produce value-added hydrolysate products has emerged as a priority area for the global seafood industry development However research on protein hydrolysates from bivalves are still very limited and some of them have been showed to impart undesirable...

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Main Author:	Mustakim, Noorasma
Format:	Thesis
Language:	English
Published:	2019
Subjects:	Physical and theoretical chemistry TP Chemical technology
Online Access:	https://ir.uitm.edu.my/id/eprint/84308/1/84308.pdf
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spelling	my-uitm-ir.843082024-04-05T02:15:38Z Characterization and flavour enhancement of protein hydrolysate generated from enzymatically hydrolyzed clam (Polymesoda erosa) / Noorasma Mustakim 2019 Mustakim, Noorasma Physical and theoretical chemistry TP Chemical technology An enzymatic hydrolysis of the bivalve species to produce value-added hydrolysate products has emerged as a priority area for the global seafood industry development However research on protein hydrolysates from bivalves are still very limited and some of them have been showed to impart undesirable flavours which limit its application for human consumption. Therefore, this research was conducted to characterize the mud clam (Polymesoda erosa) hydrolysates produced using two different enzymes; alcalase and flavourzyme. The selected hydrolysate was then modified by Maillard reaction and analysed. Mud clam was hydrolysed using alcalase at pH8.5, 60°C, 3% enzyme substrate (ES) ratio and flavourzyme at pH 7, 55° C, 3% ES ratio for 2 hours. The hydrolysate was then characterized for physicochemical, functional and sensory properties. The sensory properties of hydrolysate were evaluated through Quantitative Descriptive Analysis (QDA), volatile compounds, amino acids and sodium dodecyl sulfate polyacrylamide gel electrophoresis (SDS PAGE). The result showed that the type of enzyme used gave significant impact on the hydrolysate properties. Hydrolysis using alcalase resulted in 20.28% DH, 25.06 % yield and 45.37 % protein while flavourzyme hydrolysis resulted in 22.93 % DH, 46.67 % protein and 30.68% yield. Better emulsifying properties, foaming properties and water and oil holding capacity were exhibited by flavourzyme hydrolysate compared to alcalase hydrolysate. Alcalase hydrolysate was more bitter compared to flavourzyme based on QDA result the presence of more bitter like amino acids and higher content of 2-piperidinone volatile compound. Based on these observations, alcalase hydrolysate was produced and further subjected to Maillard reaction process. The Maillard reaction products (MRPs) from alcalase hydrolysate produced in the presence of xylose (AH-x) and alcalase hydrolysate with the presence of xylose and L-cysteine (AH-mx) model system were evaluated and compared to the original alcalase hydrolysate. Findings from amino acid analysis showed that AH-x and AH mx were more umami·and bitter taste was reduced. 2- piperidinone that contributed to bitter taste was reduced in AH-x and not detected in AH-mx. Furthermore, the QDA result showed that AH-mx had greater umami taste and reduced in bitter taste and fishy flavour compared to alcalase hydrolysate and AH-x due to highest content of furfural. 2019 Thesis https://ir.uitm.edu.my/id/eprint/84308/ https://ir.uitm.edu.my/id/eprint/84308/1/84308.pdf text en public masters Universiti Teknologi MARA (UiTM) Faculty of Applied Sciences Ismail, Normah
institution	Universiti Teknologi MARA
collection	UiTM Institutional Repository
language	English
advisor	Ismail, Normah
topic	Physical and theoretical chemistry TP Chemical technology
spellingShingle	Physical and theoretical chemistry TP Chemical technology Mustakim, Noorasma Characterization and flavour enhancement of protein hydrolysate generated from enzymatically hydrolyzed clam (Polymesoda erosa) / Noorasma Mustakim
description	An enzymatic hydrolysis of the bivalve species to produce value-added hydrolysate products has emerged as a priority area for the global seafood industry development However research on protein hydrolysates from bivalves are still very limited and some of them have been showed to impart undesirable flavours which limit its application for human consumption. Therefore, this research was conducted to characterize the mud clam (Polymesoda erosa) hydrolysates produced using two different enzymes; alcalase and flavourzyme. The selected hydrolysate was then modified by Maillard reaction and analysed. Mud clam was hydrolysed using alcalase at pH8.5, 60°C, 3% enzyme substrate (ES) ratio and flavourzyme at pH 7, 55° C, 3% ES ratio for 2 hours. The hydrolysate was then characterized for physicochemical, functional and sensory properties. The sensory properties of hydrolysate were evaluated through Quantitative Descriptive Analysis (QDA), volatile compounds, amino acids and sodium dodecyl sulfate polyacrylamide gel electrophoresis (SDS PAGE). The result showed that the type of enzyme used gave significant impact on the hydrolysate properties. Hydrolysis using alcalase resulted in 20.28% DH, 25.06 % yield and 45.37 % protein while flavourzyme hydrolysis resulted in 22.93 % DH, 46.67 % protein and 30.68% yield. Better emulsifying properties, foaming properties and water and oil holding capacity were exhibited by flavourzyme hydrolysate compared to alcalase hydrolysate. Alcalase hydrolysate was more bitter compared to flavourzyme based on QDA result the presence of more bitter like amino acids and higher content of 2-piperidinone volatile compound. Based on these observations, alcalase hydrolysate was produced and further subjected to Maillard reaction process. The Maillard reaction products (MRPs) from alcalase hydrolysate produced in the presence of xylose (AH-x) and alcalase hydrolysate with the presence of xylose and L-cysteine (AH-mx) model system were evaluated and compared to the original alcalase hydrolysate. Findings from amino acid analysis showed that AH-x and AH mx were more umami·and bitter taste was reduced. 2- piperidinone that contributed to bitter taste was reduced in AH-x and not detected in AH-mx. Furthermore, the QDA result showed that AH-mx had greater umami taste and reduced in bitter taste and fishy flavour compared to alcalase hydrolysate and AH-x due to highest content of furfural.
format	Thesis
qualification_level	Master's degree
author	Mustakim, Noorasma
author_facet	Mustakim, Noorasma
author_sort	Mustakim, Noorasma
title	Characterization and flavour enhancement of protein hydrolysate generated from enzymatically hydrolyzed clam (Polymesoda erosa) / Noorasma Mustakim
title_short	Characterization and flavour enhancement of protein hydrolysate generated from enzymatically hydrolyzed clam (Polymesoda erosa) / Noorasma Mustakim
title_full	Characterization and flavour enhancement of protein hydrolysate generated from enzymatically hydrolyzed clam (Polymesoda erosa) / Noorasma Mustakim
title_fullStr	Characterization and flavour enhancement of protein hydrolysate generated from enzymatically hydrolyzed clam (Polymesoda erosa) / Noorasma Mustakim
title_full_unstemmed	Characterization and flavour enhancement of protein hydrolysate generated from enzymatically hydrolyzed clam (Polymesoda erosa) / Noorasma Mustakim
title_sort	characterization and flavour enhancement of protein hydrolysate generated from enzymatically hydrolyzed clam (polymesoda erosa) / noorasma mustakim
granting_institution	Universiti Teknologi MARA (UiTM)
granting_department	Faculty of Applied Sciences
publishDate	2019
url	https://ir.uitm.edu.my/id/eprint/84308/1/84308.pdf
_version_	1804889720546656256

Characterization and flavour enhancement of protein hydrolysate generated from enzymatically hydrolyzed clam (Polymesoda erosa) / Noorasma Mustakim

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