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Optimisation of alcalase hydrolysis condition for preparing fish protein hydrolysate from sillago banded whitings (Sillago argentifasciata): effect of pH and enzyme substrate ratio / Nurul Asyikin Mohd Sukeri

Fish protein hydrolysate was prepared from Sillago Banded Whitings fish (Sillago argentifasciata). Hydrolysis condition such as pH and enzyme substrate ratio was used for preparing fish protein hydrolysate which were optimised by response surface methodology (RSM) using a factorial design. Model equ...

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Main Author: Mohd Sukeri, Nurul Asyikin
Format: Thesis
Language:English
Published: 2009
Subjects:
Aromatic compounds
Analytical chemistry
Online Access:https://ir.uitm.edu.my/id/eprint/53086/1/53086.pdf
https://ir.uitm.edu.my/id/eprint/53086/
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spelling my.uitm.ir.530862021-12-15T04:07:27Z https://ir.uitm.edu.my/id/eprint/53086/ Optimisation of alcalase hydrolysis condition for preparing fish protein hydrolysate from sillago banded whitings (Sillago argentifasciata): effect of pH and enzyme substrate ratio / Nurul Asyikin Mohd Sukeri Mohd Sukeri, Nurul Asyikin Aromatic compounds Analytical chemistry Fish protein hydrolysate was prepared from Sillago Banded Whitings fish (Sillago argentifasciata). Hydrolysis condition such as pH and enzyme substrate ratio was used for preparing fish protein hydrolysate which were optimised by response surface methodology (RSM) using a factorial design. Model equation was proposed, with regard to the effect of pH and enzyme substrate ratio. The optimum percentage of nitrogen recovery (%NR) achieved was about 13.35% with optimum pH of 6.79 and optimum enzyme substrate ratio of 2.77% using alcalase. An enzyme substrate ratio of 0.33-% and pH of 9.00 were found to be the optimum conditions to obtain a high degree of hydrolysis close to 0.59% using alcalase. The hydrolysate prepared from Sillago banded whiting fish has potential for applications in aquaculture or animal feeds and also has a potential to be an effective nitrogenous source in microbiological growth media. Sillago banded whiting fish hydrolysate also has potential to be commercialise as a flavour enhancer. 2009 Thesis NonPeerReviewed text en https://ir.uitm.edu.my/id/eprint/53086/1/53086.pdf ID53086 Mohd Sukeri, Nurul Asyikin (2009) Optimisation of alcalase hydrolysis condition for preparing fish protein hydrolysate from sillago banded whitings (Sillago argentifasciata): effect of pH and enzyme substrate ratio / Nurul Asyikin Mohd Sukeri. Degree thesis, thesis, Universiti Teknologi MARA.
institution Universiti Teknologi Mara
building Tun Abdul Razak Library
collection Institutional Repository
continent Asia
country Malaysia
content_provider Universiti Teknologi Mara
content_source UiTM Institutional Repository
url_provider http://ir.uitm.edu.my/
language English
topic Aromatic compounds
Analytical chemistry
spellingShingle Aromatic compounds
Analytical chemistry
Mohd Sukeri, Nurul Asyikin
Optimisation of alcalase hydrolysis condition for preparing fish protein hydrolysate from sillago banded whitings (Sillago argentifasciata): effect of pH and enzyme substrate ratio / Nurul Asyikin Mohd Sukeri
description Fish protein hydrolysate was prepared from Sillago Banded Whitings fish (Sillago argentifasciata). Hydrolysis condition such as pH and enzyme substrate ratio was used for preparing fish protein hydrolysate which were optimised by response surface methodology (RSM) using a factorial design. Model equation was proposed, with regard to the effect of pH and enzyme substrate ratio. The optimum percentage of nitrogen recovery (%NR) achieved was about 13.35% with optimum pH of 6.79 and optimum enzyme substrate ratio of 2.77% using alcalase. An enzyme substrate ratio of 0.33-% and pH of 9.00 were found to be the optimum conditions to obtain a high degree of hydrolysis close to 0.59% using alcalase. The hydrolysate prepared from Sillago banded whiting fish has potential for applications in aquaculture or animal feeds and also has a potential to be an effective nitrogenous source in microbiological growth media. Sillago banded whiting fish hydrolysate also has potential to be commercialise as a flavour enhancer.
format Thesis
author Mohd Sukeri, Nurul Asyikin
author_facet Mohd Sukeri, Nurul Asyikin
author_sort Mohd Sukeri, Nurul Asyikin
title Optimisation of alcalase hydrolysis condition for preparing fish protein hydrolysate from sillago banded whitings (Sillago argentifasciata): effect of pH and enzyme substrate ratio / Nurul Asyikin Mohd Sukeri
title_short Optimisation of alcalase hydrolysis condition for preparing fish protein hydrolysate from sillago banded whitings (Sillago argentifasciata): effect of pH and enzyme substrate ratio / Nurul Asyikin Mohd Sukeri
title_full Optimisation of alcalase hydrolysis condition for preparing fish protein hydrolysate from sillago banded whitings (Sillago argentifasciata): effect of pH and enzyme substrate ratio / Nurul Asyikin Mohd Sukeri
title_fullStr Optimisation of alcalase hydrolysis condition for preparing fish protein hydrolysate from sillago banded whitings (Sillago argentifasciata): effect of pH and enzyme substrate ratio / Nurul Asyikin Mohd Sukeri
title_full_unstemmed Optimisation of alcalase hydrolysis condition for preparing fish protein hydrolysate from sillago banded whitings (Sillago argentifasciata): effect of pH and enzyme substrate ratio / Nurul Asyikin Mohd Sukeri
title_sort optimisation of alcalase hydrolysis condition for preparing fish protein hydrolysate from sillago banded whitings (sillago argentifasciata): effect of ph and enzyme substrate ratio / nurul asyikin mohd sukeri
publishDate 2009
url https://ir.uitm.edu.my/id/eprint/53086/1/53086.pdf
https://ir.uitm.edu.my/id/eprint/53086/
_version_ 1720439831620747264
score 13.211869

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