Enzymatic preparation of palm kernel expeller protein hydrolysate (PKEPH)

K. L. Ng, Mohd. Khan Ayob

Research output: Contribution to journalArticle

7 Citations (Scopus)

Abstract

Utilization of palm kernel expeller (PKE), a palm oil milling by-product, may be diversified through the exploitation of its protein component. The PKE protein could be effectively extracted using an alkaline solution and followed by enzymatic hydrolysis to produce PKE protein hydrolysates or crude PKE peptide. The extraction of PKE protein was successfully carried out using an alkaline solution at pH11, at ratio of 1:10 (g/ml), PKE powder to alkaline solution with continuous shaking, 150 rpm, in a water bath operating at 50°C for 30 min. The extracted protein powder (PKEP) had 68.50±3.08% crude protein, 0.54±0.03% fat and 0.73±0.02% ash. The freeze-dried PKEP was re-suspend in particular buffer and hydrolyzed with proteolytic enzymes (Alcalase® 2.4L, Flavourzyme® 500MG, pepsin or trypsin) to obtain PKEP hydrolysate (PKEPH). The effect of enzyme concentration (0, 2, 4, 6, 8 & 10%) and time of hydrolysis (0, 6, 12, 24, 48 h) was studied to determine the most efficient hydrolytic conditions. Results showed that all enzymes tested were capable of hydrolyzing the PKEP and producing hydrolysates with different degree of hydrolysis (DH%). At 8.0% concentration, Alcalase® 2.4L hydrolyzed PKEP into the highest DH (75.96%) hydrolysate (PKEPH) after 1h hydrolysis. Although only with 2.0% Alcalase 2.4 L concentration, it was sufficient to produce PKEP hydrolysate of 81.35% DH %, but it required 12 h to hydrolyze the protein. Pepsin was relatively the least efficient protease to hydrolyze the PKEP.

Original languageEnglish
Pages (from-to)721-725
Number of pages5
JournalInternational Food Research Journal
Volume19
Issue number2
Publication statusPublished - 2012

Fingerprint

palm kernels
Protein Hydrolysates
protein hydrolysates
Subtilisins
hydrolysates
Hydrolysis
subtilisin
Proteins
Pepsin A
hydrolysis
Powders
pepsin
proteins
Peptide Hydrolases
powders
milling byproducts
enzymes
Enzymes
Baths
Trypsin

Keywords

  • Degree of hydrolysis (DH)
  • Palm kernel expeller protein (PKEP)
  • PKEP hydrolysate (PKEPH)
  • Protease

ASJC Scopus subject areas

  • Food Science

Cite this

Enzymatic preparation of palm kernel expeller protein hydrolysate (PKEPH). / Ng, K. L.; Ayob, Mohd. Khan.

In: International Food Research Journal, Vol. 19, No. 2, 2012, p. 721-725.

Research output: Contribution to journalArticle

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