Enzymatic hydrolysis of protein hydrolysate from Pangasius sp. by-product using bromelain
Fish protein hydrolysate (FPH) is a product resulting from the degradation of fish protein into simple peptides and amino acids through hydrolysis. This study aims to optimise the enzymatic hydrolysis conditions of Pangasius sp. by-products to produce high-quality fish protein hydrolysate. Bromelain...
| Main Authors: | , , , , , , , , |
|---|---|
| Format: | Article |
| Language: | English English |
| Published: |
Enviro Research Publishers
2024
|
| Subjects: | |
| Online Access: | https://eprints.ums.edu.my/id/eprint/39452/1/ABSTRACT.pdf https://eprints.ums.edu.my/id/eprint/39452/2/FULL%20TEXT.pdf |
| _version_ | 1825715705462390784 |
|---|---|
| author | Rahmi Nurdiani Muhamad Firdaus Asep Awaludin Prihanto Abdul Aziz Jaziri Muhammad Rayhansyah Jati Taufiq Rizki Abdurrahman Syaravina Ifilah Elfriede Rositta Debataraja Nurul Huda |
| author_facet | Rahmi Nurdiani Muhamad Firdaus Asep Awaludin Prihanto Abdul Aziz Jaziri Muhammad Rayhansyah Jati Taufiq Rizki Abdurrahman Syaravina Ifilah Elfriede Rositta Debataraja Nurul Huda |
| author_sort | Rahmi Nurdiani |
| collection | UMS |
| description | Fish protein hydrolysate (FPH) is a product resulting from the degradation of fish protein into simple peptides and amino acids through hydrolysis. This study aims to optimise the enzymatic hydrolysis conditions of Pangasius sp. by-products to produce high-quality fish protein hydrolysate. Bromelain enzyme was used as the catalyst for hydrolysis. The degree of hydrolysis (DH), pH and antioxidant activity of FPH were used as response parameters. The optimisation was done using response surface methodology (RSM) by applying two factors (enzyme concentration and incubation time) with a 3-level Central Composite Design (CCD) model. The result showed that the bromelain concentration and incubation time gave significantly different effects (p<0.05) on the response parameters of Pangasius protein hydrolysate. Hydrolysis of Pangasius protein with 0.04% bromelain enzyme and incubation time of 2.8 hours resulted in DH, pH and DPPH antioxidant activity of 35.88%, 7.07 and 29.86%, respectively. The response value of Pangasius protein hydrolysate was within the range of the predicted value of hydrolysate. Therefore, the optimum conditions suggested by RSM can be used in the future production of Pangasius FPH. In addition, amino acid profiles of Pangasius protein hydrolysate showed high concentrations of Glycine, L-glutamic acid and L-aspartic Acid. |
| first_indexed | 2024-09-24T00:51:05Z |
| format | Article |
| id | ums.eprints-39452 |
| institution | Universiti Malaysia Sabah |
| language | English English |
| last_indexed | 2024-09-24T00:51:05Z |
| publishDate | 2024 |
| publisher | Enviro Research Publishers |
| record_format | dspace |
| spelling | ums.eprints-394522024-08-05T03:16:31Z https://eprints.ums.edu.my/id/eprint/39452/ Enzymatic hydrolysis of protein hydrolysate from Pangasius sp. by-product using bromelain Rahmi Nurdiani Muhamad Firdaus Asep Awaludin Prihanto Abdul Aziz Jaziri Muhammad Rayhansyah Jati Taufiq Rizki Abdurrahman Syaravina Ifilah Elfriede Rositta Debataraja Nurul Huda QP1-345 General Including influence of the environment TX341-641 Nutrition. Foods and food supply Fish protein hydrolysate (FPH) is a product resulting from the degradation of fish protein into simple peptides and amino acids through hydrolysis. This study aims to optimise the enzymatic hydrolysis conditions of Pangasius sp. by-products to produce high-quality fish protein hydrolysate. Bromelain enzyme was used as the catalyst for hydrolysis. The degree of hydrolysis (DH), pH and antioxidant activity of FPH were used as response parameters. The optimisation was done using response surface methodology (RSM) by applying two factors (enzyme concentration and incubation time) with a 3-level Central Composite Design (CCD) model. The result showed that the bromelain concentration and incubation time gave significantly different effects (p<0.05) on the response parameters of Pangasius protein hydrolysate. Hydrolysis of Pangasius protein with 0.04% bromelain enzyme and incubation time of 2.8 hours resulted in DH, pH and DPPH antioxidant activity of 35.88%, 7.07 and 29.86%, respectively. The response value of Pangasius protein hydrolysate was within the range of the predicted value of hydrolysate. Therefore, the optimum conditions suggested by RSM can be used in the future production of Pangasius FPH. In addition, amino acid profiles of Pangasius protein hydrolysate showed high concentrations of Glycine, L-glutamic acid and L-aspartic Acid. Enviro Research Publishers 2024 Article NonPeerReviewed text en https://eprints.ums.edu.my/id/eprint/39452/1/ABSTRACT.pdf text en https://eprints.ums.edu.my/id/eprint/39452/2/FULL%20TEXT.pdf Rahmi Nurdiani and Muhamad Firdaus and Asep Awaludin Prihanto and Abdul Aziz Jaziri and Muhammad Rayhansyah Jati and Taufiq Rizki Abdurrahman and Syaravina Ifilah and Elfriede Rositta Debataraja and Nurul Huda (2024) Enzymatic hydrolysis of protein hydrolysate from Pangasius sp. by-product using bromelain. Current Research in Nutrition and Food Science, 12 (1). pp. 1-12. ISSN 2347-467X https://dx.doi.org/10.12944/CRNFSJ.12.1.10 |
| spellingShingle | QP1-345 General Including influence of the environment TX341-641 Nutrition. Foods and food supply Rahmi Nurdiani Muhamad Firdaus Asep Awaludin Prihanto Abdul Aziz Jaziri Muhammad Rayhansyah Jati Taufiq Rizki Abdurrahman Syaravina Ifilah Elfriede Rositta Debataraja Nurul Huda Enzymatic hydrolysis of protein hydrolysate from Pangasius sp. by-product using bromelain |
| title | Enzymatic hydrolysis of protein hydrolysate from Pangasius sp. by-product using bromelain |
| title_full | Enzymatic hydrolysis of protein hydrolysate from Pangasius sp. by-product using bromelain |
| title_fullStr | Enzymatic hydrolysis of protein hydrolysate from Pangasius sp. by-product using bromelain |
| title_full_unstemmed | Enzymatic hydrolysis of protein hydrolysate from Pangasius sp. by-product using bromelain |
| title_short | Enzymatic hydrolysis of protein hydrolysate from Pangasius sp. by-product using bromelain |
| title_sort | enzymatic hydrolysis of protein hydrolysate from pangasius sp by product using bromelain |
| topic | QP1-345 General Including influence of the environment TX341-641 Nutrition. Foods and food supply |
| url | https://eprints.ums.edu.my/id/eprint/39452/1/ABSTRACT.pdf https://eprints.ums.edu.my/id/eprint/39452/2/FULL%20TEXT.pdf |
| work_keys_str_mv | AT rahminurdiani enzymatichydrolysisofproteinhydrolysatefrompangasiusspbyproductusingbromelain AT muhamadfirdaus enzymatichydrolysisofproteinhydrolysatefrompangasiusspbyproductusingbromelain AT asepawaludinprihanto enzymatichydrolysisofproteinhydrolysatefrompangasiusspbyproductusingbromelain AT abdulazizjaziri enzymatichydrolysisofproteinhydrolysatefrompangasiusspbyproductusingbromelain AT muhammadrayhansyahjati enzymatichydrolysisofproteinhydrolysatefrompangasiusspbyproductusingbromelain AT taufiqrizkiabdurrahman enzymatichydrolysisofproteinhydrolysatefrompangasiusspbyproductusingbromelain AT syaravinaifilah enzymatichydrolysisofproteinhydrolysatefrompangasiusspbyproductusingbromelain AT elfriederosittadebataraja enzymatichydrolysisofproteinhydrolysatefrompangasiusspbyproductusingbromelain AT nurulhuda enzymatichydrolysisofproteinhydrolysatefrompangasiusspbyproductusingbromelain |