Antioxidant activity and solubility of green mussel (Perna Viridis) hydrolysate as influenced by degree of hydrolysis / Normah Ismail and Fadilah Mohd Hasni

Antioxidant activity and solubility of green mussel (Perna Viridis) hydrolysate as influenced by degree of hydrolysis / Normah Ismail and Fadilah Mohd Hasni

Antioxidant activity and solubility of green mussel (Perna viridis) hydrolysate prepared by hydrolysis with Alcalase 2.4L under two different conditions (pH7, enzyme substrate ratio (ES) 5% and pH 9, ES 3%) were investigated. Green mussel hydrolysate exhibited free radical scavenging effect where pH...

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Main Author: Mohd Hasni, Fadilah
Format: Article
Language:English
Published: UiTM Perlis 2014
Subjects:
Invertebrates
Online Access:http://ir.uitm.edu.my/id/eprint/12395/
http://ir.uitm.edu.my/id/eprint/12395/2/AJ_NORMAH%20ISMAIL%20JI%2014.pdf
id uitm-12395
recordtype eprints
spelling uitm-123952019-03-12T04:18:12Z http://ir.uitm.edu.my/id/eprint/12395/ Antioxidant activity and solubility of green mussel (Perna Viridis) hydrolysate as influenced by degree of hydrolysis / Normah Ismail and Fadilah Mohd Hasni Mohd Hasni, Fadilah Invertebrates Antioxidant activity and solubility of green mussel (Perna viridis) hydrolysate prepared by hydrolysis with Alcalase 2.4L under two different conditions (pH7, enzyme substrate ratio (ES) 5% and pH 9, ES 3%) were investigated. Green mussel hydrolysate exhibited free radical scavenging effect where pH7, ES 5% hydrolysate had higher radical scavenging effect than pH9, ES 3% hydrolysate. The degree of hydrolysis (DH) achieved were 43.81% and 28.33% for hydrolysis at pH9, ES 3% and pH7, ES 5%, respectively. Results revealed that antioxidant activity and solubility of green mussel hydrolysate were influenced by DH where the antioxidant activity was higher at low DH and the hydrolysate was more soluble at high DH. Antioxidant activity was more stable when the hydrolysate was stored at 4°C compared to 25°C but gradually decreased during the seven day storage period at both temperatures. Based on the solubility and antioxidant properties, green mussel hydrolysate has the potential to be used in several food applications as natural food additive. UiTM Perlis 2014 Article PeerReviewed text en http://ir.uitm.edu.my/id/eprint/12395/2/AJ_NORMAH%20ISMAIL%20JI%2014.pdf Mohd Hasni, Fadilah (2014) Antioxidant activity and solubility of green mussel (Perna Viridis) hydrolysate as influenced by degree of hydrolysis / Normah Ismail and Fadilah Mohd Hasni. Jurnal Intelek, 8 (2). pp. 13-19. ISSN 2231-7716
repository_type Digital Repository
institution_category Local University
institution Universiti Teknologi MARA
building UiTM Institutional Repository
collection Online Access
language English
topic Invertebrates
spellingShingle Invertebrates
Mohd Hasni, Fadilah
Antioxidant activity and solubility of green mussel (Perna Viridis) hydrolysate as influenced by degree of hydrolysis / Normah Ismail and Fadilah Mohd Hasni
description Antioxidant activity and solubility of green mussel (Perna viridis) hydrolysate prepared by hydrolysis with Alcalase 2.4L under two different conditions (pH7, enzyme substrate ratio (ES) 5% and pH 9, ES 3%) were investigated. Green mussel hydrolysate exhibited free radical scavenging effect where pH7, ES 5% hydrolysate had higher radical scavenging effect than pH9, ES 3% hydrolysate. The degree of hydrolysis (DH) achieved were 43.81% and 28.33% for hydrolysis at pH9, ES 3% and pH7, ES 5%, respectively. Results revealed that antioxidant activity and solubility of green mussel hydrolysate were influenced by DH where the antioxidant activity was higher at low DH and the hydrolysate was more soluble at high DH. Antioxidant activity was more stable when the hydrolysate was stored at 4°C compared to 25°C but gradually decreased during the seven day storage period at both temperatures. Based on the solubility and antioxidant properties, green mussel hydrolysate has the potential to be used in several food applications as natural food additive.
format Article
author Mohd Hasni, Fadilah
author_facet Mohd Hasni, Fadilah
author_sort Mohd Hasni, Fadilah
title Antioxidant activity and solubility of green mussel (Perna Viridis) hydrolysate as influenced by degree of hydrolysis / Normah Ismail and Fadilah Mohd Hasni
title_short Antioxidant activity and solubility of green mussel (Perna Viridis) hydrolysate as influenced by degree of hydrolysis / Normah Ismail and Fadilah Mohd Hasni
title_full Antioxidant activity and solubility of green mussel (Perna Viridis) hydrolysate as influenced by degree of hydrolysis / Normah Ismail and Fadilah Mohd Hasni
title_fullStr Antioxidant activity and solubility of green mussel (Perna Viridis) hydrolysate as influenced by degree of hydrolysis / Normah Ismail and Fadilah Mohd Hasni
title_full_unstemmed Antioxidant activity and solubility of green mussel (Perna Viridis) hydrolysate as influenced by degree of hydrolysis / Normah Ismail and Fadilah Mohd Hasni
title_sort antioxidant activity and solubility of green mussel (perna viridis) hydrolysate as influenced by degree of hydrolysis / normah ismail and fadilah mohd hasni
publisher UiTM Perlis
publishDate 2014
url http://ir.uitm.edu.my/id/eprint/12395/
http://ir.uitm.edu.my/id/eprint/12395/2/AJ_NORMAH%20ISMAIL%20JI%2014.pdf
first_indexed 2023-09-18T22:49:12Z
last_indexed 2023-09-18T22:49:12Z
_version_ 1777417429563998208

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