Evaluation of the properties of mentarang (Pholas Orientalis) protein hydrolysate / Nurfazlika Nashrah Mohd Pauzi.
Properties of a protein hydrolysate prepared from mentarang {Pholas orientalis) mince, using Alcalase 2.4L were determined. Hydrolysis was performed using the pH-stat method. The protein hydrolysate had high protein content (43.0%) and a high yield (11.03%). It was yellowish in colour (L* = 72.98, a...
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my.uitm.ir.530822021-12-15T04:20:22Z https://ir.uitm.edu.my/id/eprint/53082/ Evaluation of the properties of mentarang (Pholas Orientalis) protein hydrolysate / Nurfazlika Nashrah Mohd Pauzi. Mohd Pauzi, Nurfazlika Nashrah Hydroxylation Decapoda (Shrimps; lobsters; crabs) Properties of a protein hydrolysate prepared from mentarang {Pholas orientalis) mince, using Alcalase 2.4L were determined. Hydrolysis was performed using the pH-stat method. The protein hydrolysate had high protein content (43.0%) and a high yield (11.03%). It was yellowish in colour (L* = 72.98, a* = 0.42, b* = 15.15). The protein hydrolysate contain high amount of essential amino-acids (44.87%) and had Alanine and Serine as the dominant amino acids. The protein hydrolysate had an excellent solubility {9232%). Other than that, emulsifying stability index of powdered mentarang is 36.13 min. Meanwhile, foaming properties decrease with increasing time of foam (p<0.05). These results suggested that mentarang {Pholas orientalis) hydrolysates have the potential for application as an additive in the food. 2012 Thesis NonPeerReviewed text en https://ir.uitm.edu.my/id/eprint/53082/1/53082.pdf ID53082 Mohd Pauzi, Nurfazlika Nashrah (2012) Evaluation of the properties of mentarang (Pholas Orientalis) protein hydrolysate / Nurfazlika Nashrah Mohd Pauzi. Degree thesis, thesis, Universiti Teknologi MARA. |
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Hydroxylation Decapoda (Shrimps; lobsters; crabs) Mohd Pauzi, Nurfazlika Nashrah Evaluation of the properties of mentarang (Pholas Orientalis) protein hydrolysate / Nurfazlika Nashrah Mohd Pauzi. |
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Properties of a protein hydrolysate prepared from mentarang {Pholas orientalis) mince, using Alcalase 2.4L were determined. Hydrolysis was performed using the pH-stat method. The protein hydrolysate had high protein content (43.0%) and a high yield (11.03%). It was yellowish in colour (L* = 72.98, a* = 0.42, b* = 15.15). The protein hydrolysate contain high amount of essential amino-acids (44.87%) and had Alanine and Serine as the dominant amino acids. The protein hydrolysate had an excellent solubility {9232%). Other than that, emulsifying stability index of powdered mentarang is 36.13 min. Meanwhile, foaming properties decrease with increasing time of foam (p<0.05). These results suggested that mentarang {Pholas orientalis) hydrolysates have the potential for application as an additive in the food. |
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Thesis |
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Mohd Pauzi, Nurfazlika Nashrah |
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Mohd Pauzi, Nurfazlika Nashrah |
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Mohd Pauzi, Nurfazlika Nashrah |
title |
Evaluation of the properties of mentarang (Pholas Orientalis) protein hydrolysate / Nurfazlika Nashrah Mohd Pauzi. |
title_short |
Evaluation of the properties of mentarang (Pholas Orientalis) protein hydrolysate / Nurfazlika Nashrah Mohd Pauzi. |
title_full |
Evaluation of the properties of mentarang (Pholas Orientalis) protein hydrolysate / Nurfazlika Nashrah Mohd Pauzi. |
title_fullStr |
Evaluation of the properties of mentarang (Pholas Orientalis) protein hydrolysate / Nurfazlika Nashrah Mohd Pauzi. |
title_full_unstemmed |
Evaluation of the properties of mentarang (Pholas Orientalis) protein hydrolysate / Nurfazlika Nashrah Mohd Pauzi. |
title_sort |
evaluation of the properties of mentarang (pholas orientalis) protein hydrolysate / nurfazlika nashrah mohd pauzi. |
publishDate |
2012 |
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https://ir.uitm.edu.my/id/eprint/53082/1/53082.pdf https://ir.uitm.edu.my/id/eprint/53082/ |
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13.160551 |