 |
 |
 |
 |
 |
 |
Process Development for the Production of Protein Hydrolysate from Cockle (Anadara
granosa) Meat Wash Water
(Pembangunan Proses untuk Penghasilan Hidrolisat Protein daripada
Air Basuhan Isi Kerang (Anadara granosa))
H. HASLANIZA, M.Y. MASKAT*, W.M. WAN AIDA
& S. MAMOT
Food Science Programme, Faculty of Science and Technology, Universiti
Kebangsaan Malaysia
43600 Bangi, Selangor Darul Ehsan, Malaysia
Diserahkan: 18 Julai 2012/Diterima: 20 Mac 2013
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.
Keywords: Acid hydrolysis; cockle meat wash water; degree of
hydrolysis; nitrogen content; protein precipitate
ABSTRAK
Satu kajian telah dijalankan untuk menentukan parameter dan
pengoptimuman proses hidrolisis mendakan protein daripada air basuhan isi
kerang (Anadara granosa).
Pemendakan protein di dalam air basuhan tersebut dilakukan menggunakan
pengubahsuaian pH (pH3-8). Mendakan dihidrolisis menggunakan asid hidroklorik
(HCl) dan isi padu HCl, kepekatan HCl dan masa hidrolisis dioptimumkan
menggunakan Kaedah Respon Permukaan (RSM) berdasarkan reka bentuk
pemutaran titik tengah. Berdasarkan keputusan tersebut, hidrolisis mendakan air
basuhan isi kerang dijalankan menggunakan pemendakan air basuhan pada pH4.
Keadaan optimum bagi hidrolisis 2.0 g mendakan air basuhan isi kerang adalah 25
mL 1 N HCl pada 10 jam dengan menghasilkan kandungan nitrogen 0.7% dan darjah
hidrolisis 55%. Kandungan nitrogen dan darjah hidrolisis secara signifikannya
dipengaruhi oleh masa hidrolisis sahaja.
Kata kunci: Air basuhan isi
kerang; darjah hidrolisis; hidrolisis berasid; kandungan nitrogen; mendakan
protein
RUJUKAN Addler-Nissen, J. 1984. Control of the
proteolytic reaction and of the level of bitterness in protein hydrolysate
process. Journal of Chemical Technology and Biotechnology 34B: 215-222.
Andrews, A.T. & Alichinidis, E. 1990. The
plastein reaction revisited: Evidence for a purely aggregation reaction mechanism. Food Chemistry 35: 243-261.
Antonomanolaki, R.E., Vareltzis, K.P.,
Georgakis, S.A. & Kaldrymidou, E. 1999. Thermal gelation properties of
surimi-like material made from sheep meat. Meat Science 52: 429-435.
Association of Official Analytical Chemists
(AOAC). 1990. Official Methods of Analysis. 15th ed. USA: AOAC Inc.
Babbit, J. 1990. The use of decanter centrifuge
to prepare alaska pollock surimi. In Evaluation of Factors Affecting
the Consistency, Functionality, Quality, and Utilization of Surimi,
edited by French, J.S. & Babbit, J. Kodiak, AK: Alaska
Fisheries Development Foundation. Chan, W.M. & Ma, C.Y. 1999. Acid
modification of proteins from soymilk residue (okara ). Food Research
International 32: 119-127.
Chen, D.W., Zhang, M. & Shrestha, S. 2007.
Compositional characteristics and nutritional quality of chinese mitten crab (Eriocheir
sinensis). Food Chemistry 103: 1343-1349.
Dong, S., Zeng, M., Wang, D., Liu, Z., Zhao, Y.
& Yang, H. 2008. Antioxidant and biochemical properties of protein hydrolysates
prepared from silver carp (Hypophthalichthys molitrix). Food
Chemistry 107: 1485-1493.
Fabienne, G., Maria, T.S.M., Delphine, L.,
Aure´lie, C. & Laurent, D. 2007. Optimization of free radical scavenging
activity by response surface methodology in the hydrolysis of shrimp processing
discards. Process Biochemistry 42: 1486-1491.
Ferrer, J., Paez, G., Marmol, Z., Ramones, E.,
Garcia, H. & Forster, C.F. 1996. Acid hydrolysis of shrimp-shell wastes and
the production of single cell protein from the hydrolysate. Bioresource
Technology 57: 422-428.
Fonkwe, F. & Singh, R.K. 1996. Protein
recovery from mechanically deboned turkey residue by enzymic hydrolysis. Process
Biochemistry 32(6): 605-616.
Guerard, L.G. & Singh, Martinez, M.T.S.,
Laroque, D., Chabeaud, A. & Dufosse, L. 2007. Optimization of free radical
scavenging activity by response surface methodology in the hydrolysis of shrimp
processing discards. Process Biochemistry 42: 1486-1491.
Hang, Y.D., Woodams, E.E. & Parsons, G.F.
1980. Isolation and chemical evaluation of protein from clam wash water. Journal
of Food Science 45: 1040-1041.
Hayashi, T., Yamaguchi, K. & Konosu, K.
1981. Sensory analysis of taste active components in the extract of boiled snow
crab meat. Journal of Food Science 46: 479-483.
Herrera, A., Tellez-Luis, S.J., Ramirez, J.A.
& Vazquez, M. 2003. Production of xylose from sorghum straw using
hydrochloric acid. Journal of Cereal Science 37: 267-274.
Howell, N.K. 1996. Chemical and enzymatic
modifications. In Food Proteins: Properties and Characterizations, edited
by Nakai, S. & Modler, H.W. New York: VCH Publishers. pp. 235-280.
Hoyle, N.T. & Merritt, J.H. 1994. Quality of
fish protein hydrolysates from herring (Clupea harengus). Journal of
Food Science 59(1): 76-79.
Huang, L. & Michael, T.M. 1998. Fouling of
membranes during microfiltration of surimi wash water: Roles of pore blocking
and surface cake formation. Journal of Membrane Science 144: 113-123.
Jae, W.P. & John, T.M. 2004. Surimi and
Surimi Seafood. New York: CRC Press.
Kasran, M. 2004. Production of food flavour
using industrial waste water from shrimp processing through plastein reaction.
M.Sc. Thesis. Universiti Kebangsaan Malaysia, Bangi, Malaysia (unpublished).
Magdalena, K., Ryszard, A. & Henryk, K.
2002. Effect of temperature and enzyme/substrate ratio on the hydrolysis of pea
protein isolates by trypsin. Czech Journal of Food Science 20(1): 1-6.
Mandiville, S., Yaylayan, V. & Simpson, B.K.
1992. Isolation and identification of amino acids and sugar from raw shrimp
waste. Food Biotechnology 6(1): 51-64.
Nielsen, P.M. 1995. Enzyme Technology for
Production of Protein-based Flavor. Denmark: Novo Nordisk. pp.1-5.
Nilsang, S., Lertsiri, S., Suphantharika, M.
& Assavanig, A. 2005. Optimization of enzymatic hydrolysis of fish soluble
concentrate by commercial proteases. Journal of Food Engineering 70:
571-578.
Pineiro, G.,
Perelmanb, S., Guerschman, J.P. & Parueloa, J.M. 2008. How to evaluate models:
Observed vs. predicted or predicted vs. observed? Ecological Modelling 216:
316-322.
Radha, C., Kumar, P.R. & Prakash, V. 2007. Preparation
and characterization of a protein hydrolysate from an oilseed flour mixture. Food
Chemistry 106: 1166-1174.
Romeroa, M.C., Smiddya, M., Hillb, C., Kerrya, J.P. &
Kellya, A.L. 2004. Effects of high pressure treatment on physicochemical
characteristics of fresh oysters (Crassostrea gigas). Innovative Food
Science and Emerging Technologies 5: 161-169.
Rozenn, R., Laura, G., Alain, V.W. & Yves, L.G. 2000.
Influence of the hydrolysis process on the biological activities of protein
hydrolysates from cod (Gadus morhua) muscle. Journal of the Science
of Food and Agriculture 80: 2176-2180.
Shahidi, F. 1998. Flavor of Meat, Meat Products and
Seafoods. 2nd ed. UK.: Blackie Academic & Professional.
Stat-Ease 2003. Design-Expert Version 6.0.10. Stat-Ease
Inc., Minneapolis, MN.
Toma, R.B. & Meyers, S.P. 1975. Isolation and chemical
evaluation of protein from shrimp cannery effluent. Journal of Agricultural
Food Chemistry 23(4): 632-635.
Vega, R.E. & Brennan, J.G. 1987. Fractionation of fish
by ultrafiltration. In Separation for Biotechnology, edited by Verral,
M.S. & Hudson, M.J. Chichester: Ellis Horwood Ltd. pp. 373-382.
Weir, G.S.D. 1992. Protein as source of flavour. In Biochemistry
of Food Proteins, edited by Hudson, B.J.F. London: Elsevier Applied
Science. pp. 363-408.
*Corresponding author; email: yusofm@ukm.my
|
|||
|
