Functional and antioxidant properties of angelwing clam (Pholas Orientalis) hydrolysate produced using alcalase / Normah Ismail, Juliana Mahmod and Awatif Khairul Fatihin Mustafa Kamal

In this study, Hydrolysate from angelwing clam (Pholas orientalis) was produced at 0, 1, 2 and 3 hrs and E/S ratio of 0.5 and 3% using alcalase where the pH and temperature were kept constant at pH 8.5 and 60°C, respectively. The hydrolysates were analysed for antioxidant and functional properties s...

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Main Authors:	Ismail, Normah, Mahmod, Juliana, Mustafa Kamal, Awatif Khairul Fatihin
Format:	Article
Language:	English
Published:	Research Management Institute (RMI) 2014
Subjects:	Physical and theoretical chemistry Clams
Online Access:	http://ir.uitm.edu.my/id/eprint/12794/ http://ir.uitm.edu.my/id/eprint/12794/1/AJ_NORMAH%20ISMAIL%20%282%29%20SRJ%2014.pdf

id	uitm-12794
recordtype	eprints
spelling	uitm-127942016-05-26T03:06:01Z http://ir.uitm.edu.my/id/eprint/12794/ Functional and antioxidant properties of angelwing clam (Pholas Orientalis) hydrolysate produced using alcalase / Normah Ismail, Juliana Mahmod and Awatif Khairul Fatihin Mustafa Kamal Ismail, Normah Mahmod, Juliana Mustafa Kamal, Awatif Khairul Fatihin Physical and theoretical chemistry Clams In this study, Hydrolysate from angelwing clam (Pholas orientalis) was produced at 0, 1, 2 and 3 hrs and E/S ratio of 0.5 and 3% using alcalase where the pH and temperature were kept constant at pH 8.5 and 60°C, respectively. The hydrolysates were analysed for antioxidant and functional properties such as solubility, emulsifying properties and water and oil holding capacity. Degree of hydrolysis (DH), yield, functional and antioxidant properties were influenced by the hydrolysis time and E/S ratio. Higher enzyme concentration (E/S 3%) and longer hydrolysis time increased the DH. Yield was higher at E/S 3% but reduced with hydrolysis time. Longer hydrolysis time produced more soluble hydrolysate and higher metal chelating activity but lower in emulsifying properties and DPPH activity. Higher enzyme concentration resulted in increase only in solubility and metal chelating activity. This study revealed that enzymatic hydrolysis using alcalase should be performed at shorter hydrolysis time using intermediate concentration of enzyme (E/S between 0.5 to 3%) in order to produce angelwing clam hydrolysate with collectively good functional and antioxidant properties. Research Management Institute (RMI) 2014 Article PeerReviewed text en http://ir.uitm.edu.my/id/eprint/12794/1/AJ_NORMAH%20ISMAIL%20%282%29%20SRJ%2014.pdf Ismail, Normah and Mahmod, Juliana and Mustafa Kamal, Awatif Khairul Fatihin (2014) Functional and antioxidant properties of angelwing clam (Pholas Orientalis) hydrolysate produced using alcalase / Normah Ismail, Juliana Mahmod and Awatif Khairul Fatihin Mustafa Kamal. Scientific Research Journal, 11 (1). pp. 29-49. ISSN 1675-7009
repository_type	Digital Repository
institution_category	Local University
institution	Universiti Teknologi MARA
building	UiTM Institutional Repository
collection	Online Access
language	English
topic	Physical and theoretical chemistry Clams
spellingShingle	Physical and theoretical chemistry Clams Ismail, Normah Mahmod, Juliana Mustafa Kamal, Awatif Khairul Fatihin Functional and antioxidant properties of angelwing clam (Pholas Orientalis) hydrolysate produced using alcalase / Normah Ismail, Juliana Mahmod and Awatif Khairul Fatihin Mustafa Kamal
description	In this study, Hydrolysate from angelwing clam (Pholas orientalis) was produced at 0, 1, 2 and 3 hrs and E/S ratio of 0.5 and 3% using alcalase where the pH and temperature were kept constant at pH 8.5 and 60°C, respectively. The hydrolysates were analysed for antioxidant and functional properties such as solubility, emulsifying properties and water and oil holding capacity. Degree of hydrolysis (DH), yield, functional and antioxidant properties were influenced by the hydrolysis time and E/S ratio. Higher enzyme concentration (E/S 3%) and longer hydrolysis time increased the DH. Yield was higher at E/S 3% but reduced with hydrolysis time. Longer hydrolysis time produced more soluble hydrolysate and higher metal chelating activity but lower in emulsifying properties and DPPH activity. Higher enzyme concentration resulted in increase only in solubility and metal chelating activity. This study revealed that enzymatic hydrolysis using alcalase should be performed at shorter hydrolysis time using intermediate concentration of enzyme (E/S between 0.5 to 3%) in order to produce angelwing clam hydrolysate with collectively good functional and antioxidant properties.
format	Article
author	Ismail, Normah Mahmod, Juliana Mustafa Kamal, Awatif Khairul Fatihin
author_facet	Ismail, Normah Mahmod, Juliana Mustafa Kamal, Awatif Khairul Fatihin
author_sort	Ismail, Normah
title	Functional and antioxidant properties of angelwing clam (Pholas Orientalis) hydrolysate produced using alcalase / Normah Ismail, Juliana Mahmod and Awatif Khairul Fatihin Mustafa Kamal
title_short	Functional and antioxidant properties of angelwing clam (Pholas Orientalis) hydrolysate produced using alcalase / Normah Ismail, Juliana Mahmod and Awatif Khairul Fatihin Mustafa Kamal
title_full	Functional and antioxidant properties of angelwing clam (Pholas Orientalis) hydrolysate produced using alcalase / Normah Ismail, Juliana Mahmod and Awatif Khairul Fatihin Mustafa Kamal
title_fullStr	Functional and antioxidant properties of angelwing clam (Pholas Orientalis) hydrolysate produced using alcalase / Normah Ismail, Juliana Mahmod and Awatif Khairul Fatihin Mustafa Kamal
title_full_unstemmed	Functional and antioxidant properties of angelwing clam (Pholas Orientalis) hydrolysate produced using alcalase / Normah Ismail, Juliana Mahmod and Awatif Khairul Fatihin Mustafa Kamal
title_sort	functional and antioxidant properties of angelwing clam (pholas orientalis) hydrolysate produced using alcalase / normah ismail, juliana mahmod and awatif khairul fatihin mustafa kamal
publisher	Research Management Institute (RMI)
publishDate	2014
url	http://ir.uitm.edu.my/id/eprint/12794/ http://ir.uitm.edu.my/id/eprint/12794/1/AJ_NORMAH%20ISMAIL%20%282%29%20SRJ%2014.pdf
first_indexed	2023-09-18T22:49:26Z
last_indexed	2023-09-18T22:49:26Z
_version_	1777417445078728704

Functional and antioxidant properties of angelwing clam (Pholas Orientalis) hydrolysate produced using alcalase / Normah Ismail, Juliana Mahmod and Awatif Khairul Fatihin Mustafa Kamal

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