Cover Image

Effects of enzyme concentration, temperature, pH and time on the degree of hydrolysis of protein extract from viscera of tuna (Euthynnus affinis) by using alcalase

Protein from viscera of tuna was extracted by using water at ratio of viscera to water of 1:1 (w/v) and freeze-dried. The protein was found to be high in glycine (9.6%), arginine (9.2%), alanine (7.0%), lysine (7.2%) and leucine (7.0%). A study was then carried out to determine the effect of alcalas...

Full description

Saved in:
Bibliographic Details
Main Authors: Salwanee, S., Wan Aida, W.M., Mamot, S., Maskat, M.Y.
Format: Article
Language:English
Published: Universiti Kebangsaan Malaysia 2013
Online Access:http://journalarticle.ukm.my/5970/1/03%2520S.%2520Salwanee.pdf
http://journalarticle.ukm.my/5970/
http://www.ukm.my/jsm/
Tags: Add Tag
No Tags, Be the first to tag this record!
id my-ukm.journal.5970
record_format eprints
spelling my-ukm.journal.59702016-12-14T06:39:59Z http://journalarticle.ukm.my/5970/ Effects of enzyme concentration, temperature, pH and time on the degree of hydrolysis of protein extract from viscera of tuna (Euthynnus affinis) by using alcalase Salwanee, S. Wan Aida, W.M. Mamot, S. Maskat, M.Y. Protein from viscera of tuna was extracted by using water at ratio of viscera to water of 1:1 (w/v) and freeze-dried. The protein was found to be high in glycine (9.6%), arginine (9.2%), alanine (7.0%), lysine (7.2%) and leucine (7.0%). A study was then carried out to determine the effect of alcalase concentration, temperature, pH and incubation time on degree of hydrolysis (DH) during hydrolysis by using single factor experiment. The hydrolysis of viscera protein extract (VPE) was carried out at concentrations of 1.0, 1.5 and 2.0%. The DH of hydrolysates was significantly (p<0.05) increased when enzyme concentration was increased from 1.0% to 1.5% but became constant at concentration exceeding 1.5%. An enzyme concentration at 1.5% was subsequently used in the study of the effect of the other parameters. It was found that the value of the DH also increased when the temperature was increased from 30 to 40°C. However, the hydrolysis at higher temperature (60°C) produced lower DH. Prolonging the time of incubation from 60 min up to 240 min significantly (p< 0.05) increased the DH. As for pH, there were no significant effects observed. Universiti Kebangsaan Malaysia 2013-03 Article PeerReviewed application/pdf en http://journalarticle.ukm.my/5970/1/03%2520S.%2520Salwanee.pdf Salwanee, S. and Wan Aida, W.M. and Mamot, S. and Maskat, M.Y. (2013) Effects of enzyme concentration, temperature, pH and time on the degree of hydrolysis of protein extract from viscera of tuna (Euthynnus affinis) by using alcalase. Sains Malaysiana, 42 (3). pp. 279-287. ISSN 0126-6039 http://www.ukm.my/jsm/
institution Universiti Kebangsaan Malaysia
building Perpustakaan Tun Sri Lanang Library
collection Institutional Repository
continent Asia
country Malaysia
content_provider Universiti Kebangsaan Malaysia
content_source UKM Journal Article Repository
url_provider http://journalarticle.ukm.my/
language English
description Protein from viscera of tuna was extracted by using water at ratio of viscera to water of 1:1 (w/v) and freeze-dried. The protein was found to be high in glycine (9.6%), arginine (9.2%), alanine (7.0%), lysine (7.2%) and leucine (7.0%). A study was then carried out to determine the effect of alcalase concentration, temperature, pH and incubation time on degree of hydrolysis (DH) during hydrolysis by using single factor experiment. The hydrolysis of viscera protein extract (VPE) was carried out at concentrations of 1.0, 1.5 and 2.0%. The DH of hydrolysates was significantly (p<0.05) increased when enzyme concentration was increased from 1.0% to 1.5% but became constant at concentration exceeding 1.5%. An enzyme concentration at 1.5% was subsequently used in the study of the effect of the other parameters. It was found that the value of the DH also increased when the temperature was increased from 30 to 40°C. However, the hydrolysis at higher temperature (60°C) produced lower DH. Prolonging the time of incubation from 60 min up to 240 min significantly (p< 0.05) increased the DH. As for pH, there were no significant effects observed.
format Article
author Salwanee, S.
Wan Aida, W.M.
Mamot, S.
Maskat, M.Y.
spellingShingle Salwanee, S.
Wan Aida, W.M.
Mamot, S.
Maskat, M.Y.
Effects of enzyme concentration, temperature, pH and time on the degree of hydrolysis of protein extract from viscera of tuna (Euthynnus affinis) by using alcalase
author_facet Salwanee, S.
Wan Aida, W.M.
Mamot, S.
Maskat, M.Y.
author_sort Salwanee, S.
title Effects of enzyme concentration, temperature, pH and time on the degree of hydrolysis of protein extract from viscera of tuna (Euthynnus affinis) by using alcalase
title_short Effects of enzyme concentration, temperature, pH and time on the degree of hydrolysis of protein extract from viscera of tuna (Euthynnus affinis) by using alcalase
title_full Effects of enzyme concentration, temperature, pH and time on the degree of hydrolysis of protein extract from viscera of tuna (Euthynnus affinis) by using alcalase
title_fullStr Effects of enzyme concentration, temperature, pH and time on the degree of hydrolysis of protein extract from viscera of tuna (Euthynnus affinis) by using alcalase
title_full_unstemmed Effects of enzyme concentration, temperature, pH and time on the degree of hydrolysis of protein extract from viscera of tuna (Euthynnus affinis) by using alcalase
title_sort effects of enzyme concentration, temperature, ph and time on the degree of hydrolysis of protein extract from viscera of tuna (euthynnus affinis) by using alcalase
publisher Universiti Kebangsaan Malaysia
publishDate 2013
url http://journalarticle.ukm.my/5970/1/03%2520S.%2520Salwanee.pdf
http://journalarticle.ukm.my/5970/
http://www.ukm.my/jsm/
_version_ 1643736600423694336
score 13.211869

Similar Items