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

S. Salwanee, Wan Aida Wan Mustapha, S. Mamot, Mohamad Yusof Maskat, S. Ibrahim

Research output: Contribution to journalArticle

22 Citations (Scopus)

Abstract

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 40C. However, the hydrolysis at higher temperature (60C) 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.

Original languageEnglish
Pages (from-to)279-287
Number of pages9
JournalSains Malaysiana
Volume42
Issue number3
Publication statusPublished - Mar 2013

Fingerprint

Euthynnus affinis
subtilisin
animal organs
tuna
hydrolysis
extracts
enzymes
temperature
proteins
hydrolysates
glycine (amino acid)
alanine
leucine
arginine
lysine
water

Keywords

  • Alcalase
  • Hydrolysis
  • Tuna
  • Viscera

ASJC Scopus subject areas

  • General

Cite this

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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",
abstract = "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 40C. However, the hydrolysis at higher temperature (60C) 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.",
keywords = "Alcalase, Hydrolysis, Tuna, Viscera",
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T1 - 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

AU - Salwanee, S.

AU - Wan Mustapha, Wan Aida

AU - Mamot, S.

AU - Maskat, Mohamad Yusof

AU - Ibrahim, S.

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N2 - 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 40C. However, the hydrolysis at higher temperature (60C) 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.

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