Optimization of hydrolysis conditions for the production of shrimp protein hydrolysate by using Protamex: effect of pH and temperature / Nuramalina Ab. Aziz.

Ab. Aziz, Nuramalina (2009) Optimization of hydrolysis conditions for the production of shrimp protein hydrolysate by using Protamex: effect of pH and temperature / Nuramalina Ab. Aziz. Degree thesis, Universiti Teknologi MARA.

Abstract

Studies on optimization of hydrolysis conditions for the production of shrimp protein hydrolysate by using Protamex™ were descibed. Shrimp protein hydrolysate was prepared from shrimp meat. The hydrolysates treated bv Protamex™ for 120 minutes and enzyme termination was done by heat inactivation at 80 C for 10 minutes. Hydrolysis conditions (pH and temperature) for preparing shrimp protein hydrolysates from the shrimp meat were optimized by response surface methodology (RSM) using a central composite design (CCD). Model equation was proposed with regard to the effect of pH and temperature on the nitrogen recovery (NR) and degree of hydrolysis (DH). A pH 6.46 and temperature of 55.14 C were found to be the optimum conditions to obtain a higher degree of hydrolysis while optimum conditions for nitrogen recovery were pH 7.47 and temperature 55.11°C. Statistical analysis of results showed that nitrogen recovery ranged from 0.91 to 3.73% while degree of hydrolysis ranged from 0.74 to 3.71%.

Metadata

Item Type: Thesis (Degree)
Creators:
Creators
Email / ID Num.
Ab. Aziz, Nuramalina
UNSPECIFIED
Contributors:
Contribution
Name
Email / ID Num.
Thesis advisor
Ismail, Normah (Dr.)
UNSPECIFIED
Subjects: Q Science > QL Zoology > Invertebrates > Decapoda (Shrimps; lobsters; crabs)
Divisions: Universiti Teknologi MARA, Shah Alam > Faculty of Applied Sciences
Programme: Bachelor of Science (Hons.) Food Science and Technology
Keywords: Production of shrimp, Protamex, Effect of pH and temperature
Date: 2009
URI: https://ir.uitm.edu.my/id/eprint/53075
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