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Sains Malaysiana 42(3)(2013): 279–287
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
(Kesan Kepekatan Enzim, Suhu,
pH dan Masa ke atas Darjah Hidrolisis Ekstrak Protein
daripada Visera Tuna
(Euthynnus affinis) Menggunakan Alcalase)
S. Salwanee, W.M. Wan Aida*, S. Mamot
& M.Y. Maskat
School
of Chemical Sciences and Food Technology, Faculty Science and Technology
Universiti
Kebangsaan Malaysia, 43600 UKM,
Bangi, Selangor Darul Ehsan, Malaysia
S. Ibrahim
Fishery Research Institute Batu Maung,
11960 Batu Maung, Pulau Pinang, Malaysia
Received: 1 March 2012 /
Accepted: 17 September 2012
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 40°C. However, the
hydrolysis at higher temperature (60°C) 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
ABSTRAK
Protein
daripada bahan buangan tuna diekstrak menggunakan air pada nisbah 1:1 (w/v) dan
dikering sejuk bekukan. Ekstrak protein
adalah tinggi dengan kandungan glisin (9.6%), arginin (9.2%), alanin (7.0%),
lisin (7.2%) dan leusin (7.0%). Suatu kajian
seterusnya dijalankan untuk menentukan kesan kepekatan enzim alkalase, suhu, pH
dan masa eraman ke atas darjah hidrolisis (DH)
semasa hidrolisis menggunakan eksperimen faktor tunggal. Ekstrak protein visera dilakukan pada kepekatan 1.0, 1.5 dan 2.0%. DH bagi hidrolisat meningkat
dengan signifikan pada p<0.05 apabila kepekatan enzim meningkat
daripada 1.0 ke 1.5% tetapi menjadi malar pada kepekatan melebihi 1.5%.
Kepekatan enzim pada 1.5% digunakan dalam kajian seterusnya untuk menentukan
parameter-parameter lain. Didapati nilai DH juga bertambah dengan signifikan (p<0.05)
apabila suhu ditingkatkan daripada 30-40°C. Walau bagaimanapun, hidrolisis pada
suhu lebih tinggi (60°C) menghasilkan DH yang
lebih rendah. Pemanjangan masa eraman daripada 60 ke 240 min,
meningkatkan DH secara signifikan (p<0.05). Bagi pH pula, tiada kesan yang signifikan ke atas nilai DH diperhatikan.
Kata kunci: Alkalase; hidrolisis; tuna;
visera
ABSTRAK
Protein
daripada bahan buangan tuna diekstrak menggunakan air pada nisbah 1:1 (w/v) dan
dikering sejuk bekukan. Ekstrak protein
adalah tinggi dengan kandungan glisin (9.6%), arginin (9.2%), alanin (7.0%),
lisin (7.2%) dan leusin (7.0%). Suatu kajian seterusnya
dijalankan untuk menentukan kesan kepekatan enzim alcalase, suhu, pH dan masa
eraman ke atas darjah hidrolisis (DH)
semasa hidrolisis menggunakan eksperimen faktor tunggal. Ekstrak protein visera dilakukan pada kepekatan 1.0, 1.5 dan 2.0%. DH bagi hidrolisat meningkat
dengan signifikan pada p<0.05 apabila kepekatan enzim meningkat
daripada 1.0 ke 1.5% tetapi menjadi malar pada kepekatan melebihi 1.5%.
Kepekatan enzim pada 1.5% digunakan dalam kajian seterusnya untuk menentukan
parameter-parameter lain. Didapati nilai DH juga bertambah dengan signifikan (p<0.05)
apabila suhu ditingkatkan daripada 30-40°C. Walau bagaimanapun, hidrolisis pada
suhu lebih tinggi (60°C) menghasilkan DH yang
lebih rendah. Pemanjangan masa eraman daripada 60 ke 240 min, meningkatkan DH secara signifikan (p<0.05). Bagi pH pula, tiada kesan yang signifikan ke atas nilai DH diperhatikan.
Kata kunci: Alcalase; hidrolisis;
Tuna; visera
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*Corresponding author;
email: wawm@pkrisc.cc.ukm.my
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