Sains Malaysiana 42(3)(2013): 279–287

Effects of Enzyme Concentration, Temperature, pH and Time on the Degree of Hydrolysis of Protein Extract from Viscera of Tuna (Euthynnus affinis) by Using Alcalase

(Kesan Kepekatan Enzim, Suhu, pH dan Masa ke atas Darjah Hidrolisis Ekstrak Protein

daripada Visera Tuna (Euthynnus affinis) Menggunakan Alcalase)

S. Salwanee, W.M. Wan Aida*, S. Mamot & M.Y. Maskat

School of Chemical Sciences and Food Technology, Faculty Science and Technology

Universiti Kebangsaan Malaysia, 43600 UKM, Bangi, Selangor Darul Ehsan, Malaysia

S. Ibrahim

Fishery Research Institute Batu Maung, 11960 Batu Maung, Pulau Pinang, Malaysia

Diserahkan: 1 Mac 2012 / Diterima: 17 September 2012

ABSTRACT

Protein from viscera of tuna was extracted by using water at ratio of viscera to water of 1:1 (w/v) and freeze-dried. The protein was found to be high in glycine (9.6%), arginine (9.2%), alanine (7.0%), lysine (7.2%) and leucine (7.0%). A study was then carried out to determine the effect of alcalase concentration, temperature, pH and incubation time on degree of hydrolysis (DH) during hydrolysis by using single factor experiment. The hydrolysis of viscera protein extract (VPE) was carried out at concentrations of 1.0, 1.5 and 2.0%. The DH of hydrolysates was significantly (p<0.05) increased when enzyme concentration was increased from 1.0% to 1.5% but became constant at concentration exceeding 1.5%. An enzyme concentration at 1.5% was subsequently used in the study of the effect of the other parameters. It was found that the value of the DH also increased when the temperature was increased from 30 to 40°C. However, the hydrolysis at higher temperature (60°C) produced lower DH. Prolonging the time of incubation from 60 min up to 240 min significantly (p< 0.05) increased the DH. As for pH, there were no significant effects observed.

Keywords: Alcalase; hydrolysis; tuna; viscera

ABSTRAK

Protein daripada bahan buangan tuna diekstrak menggunakan air pada nisbah 1:1 (w/v) dan dikering sejuk bekukan. Ekstrak protein adalah tinggi dengan kandungan glisin (9.6%), arginin (9.2%), alanin (7.0%), lisin (7.2%) dan leusin (7.0%). Suatu kajian seterusnya dijalankan untuk menentukan kesan kepekatan enzim allalase, suhu, pH dan masa eraman ke atas darjah hidrolisis (DH) semasa hidrolisis menggunakan eksperimen faktor tunggal. Ekstrak protein visera dilakukan pada kepekatan 1.0, 1.5 dan 2.0%. DH bagi hidrolisat meningkat dengan signifikan pada p<0.05 apabila kepekatan enzim meningkat daripada 1.0 ke 1.5% tetapi menjadi malar pada kepekatan melebihi 1.5%. Kepekatan enzim pada 1.5% digunakan dalam kajian seterusnya untuk menentukan parameter-parameter lain. Didapati nilai DH juga bertambah dengan signifikan (p<0.05) apabila suhu ditingkatkan daripada 30-40°C. Walau bagaimanapun, hidrolisis pada suhu lebih tinggi (60°C) menghasilkan DH yang lebih rendah. Pemanjangan masa eraman daripada 60 ke 240 min, meningkatkan DH secara signifikan (p<0.05). Bagi pH pula, tiada kesan yang signifikan ke atas nilai DH diperhatikan.

Kata kunci: Alkalase; hidrolisis; tuna; visera

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*Pengarang untuk surat-menyurat; email: wawm@pkrisc.cc.ukm.my