Optimization of enzyme concentration for food protein hydrolysate from food waste / Nik Amirul Asyraaf Soupy

In this era, the food waste disposal from animals and vegetables is increasing due to increase of food industries across the world. However, most of them the waste form the industries like okara and fish are not properly utilized and may cause environmental pollution. The utilization of the increasing food waste across the year must be improved for human consumption as it contained a lot of benefits to human health such as antioxidant, antihypertensive, immunomodulatory, antioxidant, anti-inflammatory properties and anticancer. Enzymatic hydrolysis is the most efficient method not only to extract the bioactive peptides from the food waste, but also can improve its functional and biological properties. The effect of enzyme concentration on the enzymatic hydrolysis of fish, okara and shrimp waste was studied to get optimum hydrolysis conditions. Fish, okara and shrimp waste were hydrolysed using alcalase at different enzyme concentration which were 1, 1.5, 2 and 2.5% (v/v) at constant temperature, 60˚C, and pH, 7.5 for 4 hours. Alcalase enzyme was chosen for the hydrolysis due to its endopeptidase properties which can produce various type of peptides.