Malaysian Journal of Analytical Sciences Vol 20 No 4 (2016): 829 - 837

DOI: http://dx.doi.org/10.17576/mjas-2016-2004-16

 

 

 

DETERMINATION OF OPTIMUM CONDITION OF LEUCINE CONTENT IN BEEF PROTEIN HYDROLYSATE USING RESPONSE SURFACE METHODOLOGY

 

(Penentuan Keadaan Optimum bagi Kandungan Leusina di dalam Protein Hidrolisat Daging Menggunakan Kaedah Gerak Balas Permukaan)

 

Siti Roha Ab Mutalib, Zainal Samicho*, Noriham Abdullah

 

Programme of Food Science and Technology,

Faculty of Applied Sciences,

Universiti Teknologi MARA, 40450 Shah Alam, Selangor, Malaysia

 

*Corresponding author: zainal147@salam.uitm.edu.my

 

 

Received: 24 February 2015; Accepted: 27 October 2015

 

 

Abstract

The aim of this study is to determine the optimum condition of leucine content in beef hydrolysate.  Beef hydrolysate was prepared by enzymatic hydrolysis using bromelain enzyme produced from pineapple peel. Parameter conditions such as concentration of bromelain, hydrolysis temperature and hydrolysis time were assessed to obtain the optimum leucine content of beef hydrolysate according to experimental design which was recommended by response surface methodology (RSM). Leucine content in beef hydrolysate was determined using AccQ.Tag amino acid analysis method using high performance liquid chromatography (HPLC). The condition of optimum leucine content was at bromelain concentration of 1.38 %, hydrolysis temperature of 42.5 °C and hydrolysis time of 31.59 hours with the predicted leucine content of 26.57 %. The optimum condition was verified with the leucine value obtained was 26.25 %. Since there was no significant difference (p > 0.05) between the predicted and verified leucine values, thus it indicates that the predicted optimum condition by RSM can be accepted to predict the optimum leucine content in beef hydrolysate.

 

Keywords:  leucine, enzymatic hydrolysis, bromelain, response surface methodology

 

Abstrak

Matlamat kajian ini adalah untuk menentukan keadaan optimum kandungan leusina di dalam hidrolisat daging lembu. Hidrolisat daging lembu telah disediakan secara hidrolisis enzim menggunakan enzim bromelin yang dihasilkan daripada kulit nanas. Keadaan parameter seperti kepekatan bromelin, suhu hidrolisis dan masa hidrolisis telah dinilai untuk mendapatkan kandungan leusina yang optimum dari hidrolisat daging lembu mengikut reka bentuk eksperimen yang disyorkan oleh kaedah gerak balas permukaan (RSM). Kandungan leusina di dalam hidrolisat daging lembu telah ditentukan dengan menggunakan  kaedah analisis AccQ.Tag asid amino menggunakan kromatografi cecair prestasi tinggi (HPLC). Keadaan optimum kandungan leusina didapati pada kepekatan bromelin 1.38 %, suhu hidrolisis  42.50 ºC dan masa hidrolisis  31.59 jam dengan kandungan leusina yang diramalkan adalah 26.57 %. Keadaan optimum telah disahkan di mana nilai leusina diperolehi adalah 26.25 %. Oleh kerana tiada perbezaan yang signifikan (p > 0.05) antara nilai leusina yang diramalkan dan disahkan, maka ia menunjukkan bahawa keadaan optimum yang diramalkan oleh RSM boleh diterima dan digunakan untuk meramalkan kandungan leusina yang optimum dalam hidrolisat daging lembu.

 

Kata kunci:  leusina, hydrolisis enzim, bromelin, kaedah gerak balas permukaan

 

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