Malaysian Journal of Analytical Sciences Vol 20 No 3 (2016): 594 - 600

DOI: http://dx.doi.org/10.17576/mjas-2016-2003-19

 

 

 

BITTERNESS AND PHYSICHOCHEMICAL PROPERTIES OF ANGELWING CLAM (Pholas orientalis) HYDROLYSATE

 

(Kepahitan dan Ciri – Ciri Fizikokimia Hidrolisat Mentarang (Pholas orientalis))

 

Normah Ismail* and Nurul Fasihah Razak

 

Department of Food Technology, Faculty of Applied Sciences,

Universiti Teknologi MARA, 40450 Shah Alam, Selangor, Malaysia

 

*Corresponding author: norismel@salam.uitm.edu.my

 

 

Received: 24 February 2015; Accepted: 27 October 2015

 

 

Abstract

Protein hydrolysates from angelwing clam were obtained by enzymatic hydrolysis using bromelain. The bitterness of hydrolysates was evaluated based on the degree hydrolysis (DH), sensory analysis, molecular weight distribution and functional group. By using 3 % of enzyme substrate ratio bromelain resulted in high DH value at 12.57 % when angelwing clam was hydrolysed for 2 hours. Sensory analysis showed that angelwing hydrolysate was bitter. Angelwing hydrolysate had molecular weight below 50 kDa. The lower molecular weight indicated that the protein has been degraded into smaller peptide chains which contribute to bitter taste. Moreover, the high peak of amine group in angelwing hydrolysate (3385.6 cm^-1) suggested that bitterness exists.  Angelwing hydrolysate had higher protein content, lower fat content and had good water holding capacity than the flesh. This result suggested that angelwing hydrolysate could be useful as food ingredient even though bitter taste developed after the hydrolysis. Thus, debittering should be considered in order to pave the way for full utilization of angelwing clam hydrolysate as a food ingredient.

 

Keywords: angelwing clam, sensory, hydrolysate, bromelain, bitterness, physicochemical properties

 

Abstrak

Hidrolisat protein daripada kerang mentarang diperolehi daripada hidrolisis proses menggunakan enzim bromelain. Kepahitan hidrolisat dinilai berdasarkan tahap hidrolisis (DH), analisis deria, pengedaran berat molekul dan kumpulan berfungsi. Dengan menggunakan 3 % daripada nisbah substrat enzim bromelain menyebabkan nilai DH tinggi pada 12.57 % apabila kerang mentarang telah dihidrolisiskan selama 2 jam. Analisis deria menunjukkan kerang mentarang hidrolisat adalah pahit. Hidrolisat kerang mentarang mempunyai berat molekul di bawah 50 kDa. Berat molekul yang rendah menunjukkan bahawa protein yang telah dipecahkan kepada rantaian peptida yang lebih kecil menyumbang kepada rasa pahit. Selain itu, kumpulan amina yang mempunyai puncak yang tinggi dalam mentarang hidrolisat (3385.6 cm^-1) menunjukkan bahawa kepahitan wujud.  Hidrolisat kerang mentarang mempunyai kandungan protein yang lebih tinggi, kandungan lemak yang lebih rendah dan mempunyai keupayaan pegangan air yang lebih baik daripada daging.  Hasil keputusan ini menunjukkan bahawa kerang mentarang hidrolisat boleh dimanfaatkan  sebagai bahan makanan walaupun rasa pahit hadir selepas hidrolisis. Oleh itu, penyah-pahitan perlu dipertimbangkan untuk membuka jalan kepada penggunaan penuh kerang mentarang hidrolisat sebagai bahan makanan.

 

Kata kunci:  mentarang, Pholas orientalis, hidrolisat, bromelain, kepahitan, ciri-ciri fizikokimia

 

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