Process development for the production of protein hydrolysate from Cockle (Anadara granosa) meat wash water

Research output: Contribution to journalArticle

2 Citations (Scopus)

Abstract

A study was carried out to determine the process parameters and optimization for the hydrolysis of protein precipitate from cockle (Anadara granosa) meat wash water. Precipitation of the protein in the wash water was done using pH manipulation (pH3-8). The precipitate was hydrolyzed using hydrochloric acid (HCl) and optimized for HCl volume, HCl concentration and hydrolysis time using response surface methodology (RSM) based on a central composite rotatable design. Based on the results, hydrolysis of cockle meat wash water precipitate was carried out by precipitation of the wash water at pH4. Optimum condition for the hydrolysis of 2.0 g of cockle meat wash water precipitate was 25 mL of 1 N HCl for 10 h which resulted in nitrogen content (NC) of 0.7% and degree of hydrolysis (DH) of 55%. NC and DH were significantly influenced only by the hydrolysis time.

Original languageEnglish
Pages (from-to)53-63
Number of pages11
JournalSains Malaysiana
Volume43
Issue number1
Publication statusPublished - Jan 2014

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protein hydrolysates
hydrolysis
meat
hydrochloric acid
water
nitrogen content
Tegillarca granosa
response surface methodology
proteins

Keywords

  • Acid hydrolysis
  • Cockle meat wash water
  • Degree of hydrolysis
  • Nitrogen content
  • Protein precipitate

ASJC Scopus subject areas

  • General

Cite this

Process development for the production of protein hydrolysate from Cockle (Anadara granosa) meat wash water. / Haslaniza, H.; Maskat, Mohamad Yusof; Wan Mustapha, Wan Aida; Mamot, S.

In: Sains Malaysiana, Vol. 43, No. 1, 01.2014, p. 53-63.

Research output: Contribution to journalArticle

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AU - Mamot, S.

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