Hidrolisis Protein Teripang Hitam (Holothuria edulis) Menggunakan Bromelin Kasar dari Batang Nanas (Ananas comocus L)

KOVALEN ◽  
2021 ◽  
Vol 7 (3) ◽  
pp. 214-219
Author(s):  
Fakhrija Sahraini ◽  
Abd. Rahman Razak ◽  
Syaiful Bahri ◽  
Hardi Ys.
Keyword(s):  
Protein Content ◽  
Black Sea ◽  
Sea Cucumber ◽  
Degree Of Hydrolysis ◽  
Enzyme Extract ◽  
Hydrolysis Time ◽  
Optimum Degree ◽  
Protein Hydrolyzate ◽  
Hydrolysis Degree ◽  
A Value

Black sea cucumber is one type of sea cucumber whose protein content is quite high at 74-82%, not yet widely used by the community as a source of protein. One way to use it is to process the protein into a protein hydrolyzate using the bromelain enzyme which was isolated from pineapple stems. This study aims to determine the concentration of the bromelain enzyme extract and the optimum hydrolysis time to the value of the hydrolysis degree of the hydrolyzate of black sea cucumber protein. Protein hydrolysates are produced by variations of the crude bromelain concentration of 9%, 10%, 11%, and 12% (v/v) and hydrolysis time of 120, 180, 240, and 300 minutes. The results showed that the optimum degree of hydrolysis was obtained with the use of bromelain extract with a concentration of 12% with a value of 11.43% and a hydrolysis time of 240 minutes with a value of 19.17%.

scholarly journals Aktivitas Antioksidan Hidrolisat Protein Ikan Cunang (Congresox talabon)

2021 ◽  
Vol 7 (1) ◽  
Author(s):  
Anggi Angelita Hermaya ◽  
Edison Edison ◽  
Andarini Diharmi
Keyword(s):  
Antioxidant Activity ◽  
Protein Content ◽  
Protein Hydrolysate ◽  
Enzyme Concentration ◽  
Enzyme Hydrolysis ◽  
Raw Material ◽  
Degree Of Hydrolysis ◽  
Protein Hydrolyzate ◽  
Fish Meat ◽  
Dpph Method

Cunang fish (Congresox talabon) has the potential as a raw material for fish protein hydrolyzates. Hydrolysis of cunang fish using the enzyme papain were produced peptides and amino acids that have antioxidant activity. The aim of this study was to determine the antioxidant activity of the protein hydrolyzate of cunang fish using different papain enzyme concentrations. This study used an experimental method with a completely randomized non-factorial design with three replications, with different papain enzyme concentrations (2%, 4%, 6%). The analysis parameters consisted of proximate content analysis in fish meat, degree of hydrolysis, the dissolved protein of the Bradford method, and the antioxidant activity of the DPPH method on the protein hydrolysate.  The results showed that the protein content of cunang fish had 73.15% (bk). The papain enzyme concentration of 6% was the best concentration hydrolyze cunang meat, is produced. protein hydrolysate.  The results of the protein hydrolyzate analysis showed that the degree of hydrolysis was 46.23%, the dissolved protein was 11.64% and the antioxidant activity was 549.16 ppm. Enzyme hydrolysis can increase dissolved protein content which is directly proportional to the increase in antioxidant activity.

scholarly journals PRODUKSI HIDROLISAT PROTEIN ANTIOKSIDAN MELALUI HIDROLISIS ENZIMATIK PROTEIN KULIT AYAM BROILER DENGAN ENZIM PAPAIN

Jurnal Kimia ◽  
2020 ◽  
pp. 206
Author(s):  
N. M. Puspawati ◽  
P. P. Dewi ◽  
N. W. Bogoriani ◽  
N. K. Ariati
Keyword(s):  
Antioxidant Activity ◽  
Amino Acid ◽  
Amino Acid Composition ◽  
Acid Composition ◽  
Degree Of Hydrolysis ◽  
Dpph Radical ◽  
Hydrolysis Time ◽  
Protein Hydrolyzate ◽  
Chicken Skin ◽  
Hydrolysis Of

Penelitian ini bertujuan untuk menentukan aktivitas antioksidan hidrolisat protein yang dihasilkan dari proses hidrolisis enzimatik protein kulit ayam dengan menggunakan variasi konsentrasi enzim papain. Proses hidrolisis dilakukan dengan variasi konsentrasi enzim 1, 3,dan 5% (b/b protein), pada pH 7, suhu 50oC dan waktu hidrolisis 24 jam. Parameter yang diukur meliputi derajat hidrolisis, persen peredaman radikal DPPH (diphenylpicryl hidrazyl), dan komposisi asam amino hidrolisat protein yang paling aktif antioksidan.  Hasil penelitian menunjukkan penggunaan konsentrasi enzim yang berbeda menghasikan hidrolisat protein dengan derajat hidrolisis dan persen peredaman DPPH yang berbeda.  Penggunaan konsentrasi enzim papain 1, 3, dan 5% menghasilkan hidrolisat protein dengan derajat hidrolisis berturut-turut sebesar 9,3±1,8, 18,09±5,6, dan 23,15±6.33%, dan persentase hambatan radikal DPPH pada konsentrasi uji 100 ppm berturut-turut sebesar 16,75±0,07, 58,35±0,00, dan 52,99±0,07%. Hidrolisat protein yang diperoleh menggunakan enzim papain 3% (b/b protein) menunjukkan persen peredaman tertinggi dengan nilai IC50 92,98 ppm, memiliki komposisi asam amino tertiggi asam glutamat dan terendah valine. Kata kunci: antioksidan, enzim papain, hidrolisat protein, kulit ayam This study aimed to determine the antioxidant activity of protein hydrolyzate produced from the enzymatic hydrolysis of chicken skin protein by using variations of the enzyme papain concentration. The hydrolysis process was carried out with variations in the concentration of the enzymes 1, 3, and 5% (w/w protein base), at pH 7, temperature 50oC, and hydrolysis time 24 hours. The parameters measured including degree of hydrolysis, percentage of inhibition of DPPH radical (diphenylpicryl hydrazyl) and amino acid composition of the protein hydrolyzate with the highest antioxidant activity. The results showed that the use of different enzyme concentrations resulted in protein hydrolyzate with different degrees of hydrolysis and percentage of inhibition of DPPH. The use of papain enzymes 1, 3, and 5% produced protein hydrolyzate with the degree of hydrolysis of 9.3 ± 1.8, 18.09 ± 5.6, and 23.15 ± 6.33%, and the percentage of inhibition of DPPH radical at a concentration of 100 ppm 16.75 ± 0.07,  58.35 ± 0.00, and 52.99 ± 0.07% respectively. Protein hydrolyzate obtained using the enzyme papain 3% (w/w protein) exhibited the highest percentage of inhibition of DPPH with an IC50 value of 92.98 ppm, having the highest amino acid composition of glutamic acid and the lowest valine. Keywords: antioxidant, enzyme papain, protein hydrolyzate, chicken skin

scholarly journals AKTIVITAS ANTIOKSIDAN HIDROLISAT PROTEIN IKAN WADER (Rasbora jacobsoni) DARI HIDROLISIS OLEH ENZIM CALOTROPIN DAN PAPAIN

2020 ◽  
Vol 14 (01) ◽  
pp. 44
Author(s):  
Yuli Witono ◽  
Maryanto Maryanto ◽  
Iwan Taruna ◽  
Ardiyan Dwi Masahid ◽  
Kinanti Cahyaningati
Keyword(s):  
Amino Acids ◽  
Antioxidant Activity ◽  
Protein Content ◽  
High Water ◽  
Enzyme Concentration ◽  
Water Holding Capacity ◽  
Degree Of Hydrolysis ◽  
Fish Protein ◽  
Protein Hydrolyzate ◽  
Water Holding

The potency of common barb fish as fish protein hydrolyzate caused by its high protein content. Fish protein hydrolyzate is produced through the hydrolysis process by the calotropin enzyme and the papain enzyme. This study used common barb fish with one type of treatment, i.e. the difference combination of the calotropin (C) and papain (P) enzyme. Making fish protein hydrolyzate is used to determine the antioxidant activity of the common barb fish protein hydrolyzate. The observation parameters in this study were enzyme activity, antioxidant activity, degree of hydrolysis, molecular weight, amino acids, dissolved protein content, and water holding capacity. Samples with a ratio of 40C: 60P enzyme concentration are wader fish protein hydrolyzate with the proportion of 40% calotropin enzyme and 60% papain enzyme is the highest sample that has an antioxidant activity of 36.41%, reduced power value of 0.57, hydrolysis degree of 74.40% and total amino acids of 82.79%. Wader fish hydrolyzate in the 70C: 30P sample of 76.98% has a high water holding capacity because it can maintain the protein component in meat. Keywords: antioxidant, calotropin, common barb fish, fish protein hydrolyzate, papain

scholarly journals Karakteristik Hidrolisat Gelatin Tulang Itik Dengan Enzim Tripsin Sebagai Penghambat Alfa Amilase (α-Amylase Inhibitor)

2020 ◽  
Vol 20 (3) ◽  
Author(s):  
MUHAMMAD HABBIB KHIRZIN
Keyword(s):  
Inhibitory Activity ◽  
Soluble Protein ◽  
Treatment Time ◽  
Positive Control ◽  
Alpha Amylase ◽  
Total Soluble Protein ◽  
Degree Of Hydrolysis ◽  
Hydrolysis Time ◽  
Amylase Inhibitor ◽  
Hydrolysis Degree

Gelatin is extracted from beef or pork. One of the potential sources of gelatin to be developed apart from land base mammalian is from poultry, namely duck bones. Gelatin extraction from duck bones can be carried out by the acid method. Several studies have reported that hydrolysis of gelatin using various types of enzymes will increase its bioactivity, such as antioxidants, antibacterials, and antihyperglycemic (alpha amylase inhibitors). The purpose of this study was to determine the characteristics of duck bone gelatin which hydrolyzed with trypsin enzyme as an alpha amylase inhibitor. This study used nonfactorial completely randomized design (CRD) with different hydrolysis time treatments. Research parameters such as total soluble protein, TCA soluble protein, hydrolysis degree, and alpha amylase inhibitory activity. The results showed that the different treatment times for hydrolysis had a significant effect (P <0.05) on the TCA soluble protein value and the degree of hydrolysis. However, there was no significant effect (P> 0.05) on the total dissolved protein. 180 minutes hydrolysis treatment time with a concentration series of 250; 500; 1000; 2000 ppm has inhibitory activity against alpha amylase, respectively, 39.42; 41.75; 44.58; 48.11%. It has IC50 value of 2.74 mg / mL. The inhibitory activity was still weaker than the positive control for acarbose.

Functional and Antioxidant Properties of Angelwing Clam (Phplas orientalis) Hydrolysate Produced using Alcalase

2014 ◽  
Vol 11 (1) ◽  
pp. 29
Author(s):  
Nonnah Ismail ◽  
Juliana Mahmod ◽  
Awatif Khairul Fatihin Mustafa Kamal
Keyword(s):  
Antioxidant Properties ◽  
Enzyme Concentration ◽  
Degree Of Hydrolysis ◽  
Emulsifying Properties ◽  
Hydrolysis Time ◽  
Chelating Activity ◽  
Metal Chelating ◽  
Metal Chelating Activity ◽  
Intermediate Concentration ◽  
As Solubility

In this study, Hydrolysate from angelwing clam (Pholas orientalis) was produced at 0, 1, 2 and 3 hrs and E/S ratio of0.5 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. 

Effects of Enzyme Types and Extraction Conditions on Protein Recovery and Antioxidant Properties of Hydrolysed Proteins Derived from Defatted Lemna minor

2021 ◽  
Author(s):  
Hai Chi Tran ◽  
Hong Anh Thi Le ◽  
Thanh Thanh Le ◽  
Van Man Phan
Keyword(s):  
Enzymatic Hydrolysis ◽  
Antioxidant Activities ◽  
Lemna Minor ◽  
Antioxidant Properties ◽  
Radical Scavenging ◽  
Good Method ◽  
Alkaline Treatment ◽  
Protein Recovery ◽  
Hydrolysis Time ◽  
Hydrolysis Degree

Lemna minor (L. minor), the common duckweed, contains a high protein substance and is considered as a good source of potential bioactive peptides. The objective of this study is to investigate the effect of enzymatic hydrolysis times (60–180 min) and enzyme concentrations (0.5–3.5%v/w) with Alcalase and Flavourzyme on the recovery, hydrolysis degree (DH), and antioxidant properties of peptides derived from defatted L. minor. The protein recovery, hydrolysis degree (DH), and antioxidant activities obtained by enzymatic were compared with the alkaline treatment method. The results showed that the protein recovery, DH values, and antioxidant activities were enhanced by increasing the enzyme concentration and hydrolysis time. Specifically, the recovery of protein and DH values reached the highest level after the enzymatic hydrolysis by Flavourzyme or Alcalase at 1.5 v/w enzyme for 120 min. At the same enzymatic hydrolysis condition, the samples hydrolyzed by Flavourzyme had a higher inhibitory effect on the ABTS•+ and DPPH•+ radical scavenging than those hydrolyzed by Alcalase and the alkaline treatment. Further study also showed that the DH values, amino acid contents, and antioxidant activities of the protein extracts were positively correlated. Thus, the extractions with Flavourzyme and Alcalse were a good method to produce a significant amount of amino acids and smaller peptides.

scholarly journals CHARACERISTICS OF SEA HORSE Hippocampus comes FROM NORTH WATERS OF BINTAN ISLAND, RIAU ISLANDS

2018 ◽  
Vol 2 (1) ◽  
pp. 23-28
Author(s):  
Evi Maya Sari ◽  
Mala Nurilmala ◽  
Asadatun Abdullah
Keyword(s):  
Key Words ◽  
Degree Of Hydrolysis ◽  
Marine Biota ◽  
Bone Meal ◽  
Protein Hydrolyzate ◽  
The North ◽  
The World

Sea horse Hippocampus spp. is a group of unique marine biota and its distribution is spread all over the world. This study aims to determine the characteristics of seahorse Hippocampus comes from North Bintan waters by looking at the yield and degree of hydrolysis (DH) of the protein hydrolyzate sample. This samples obtained from the catch of fishermen in the North Waters of Bintan Island. The analysis is the measurement of the yield and the degree of hydrolysis. The results obtained from the study that the horse of sea H. comes from the North waters of Bintan shows that the highest yield in the sea horse body is bone that is equal to 43.69%. This proves that the seahorse is one of the ingredients that can be utilized as a further processed dry feed such as in the manufacture of flour and dried products (such as ginseng). As for the degree of hydrolysis generated from the substrate of H. comes a sea horse protein derived from meat and bone have a high value compared to the substrate of sea horse bone meal. Key words: sea horse, yield, degree of hydrolysis, North Waters of Bintan Island

scholarly journals Black sea cucumber (Holothuria atra Jaeger, 1833) rescues Pseudomonas aeruginosa-infected Caenorhabditis elegans via reduction of pathogen virulence factors and enhancement of host immunity

2019 ◽  
Vol 10 (9) ◽  
pp. 5759-5767
Author(s):  
Wan-Ting Lee ◽  
Boon-Khai Tan ◽  
Su-Anne Eng ◽  
Gan Chee Yuen ◽  
Kit Lam Chan ◽  
...  
Keyword(s):  
Pseudomonas Aeruginosa ◽  
Virulence Factors ◽  
Black Sea ◽  
Sea Cucumber ◽  
Multidrug Resistant ◽  
Host Immunity ◽  
Bacterial Virulence ◽  
Pathogen Virulence ◽  
Multidrug Resistant Pathogens ◽  
Holothuria Atra

A strategy to circumvent the problem of multidrug resistant pathogens is the discovery of anti-infectives targeting bacterial virulence or host immunity.

scholarly journals Chicken Egg White—Advancing from Food to Skin Health Therapy: Optimization of Hydrolysis Condition and Identification of Tyrosinase Inhibitor Peptides

Foods ◽  
2020 ◽  
Vol 9 (9) ◽  
pp. 1312
Author(s):  
Pei-Gee Yap ◽  
Chee-Yuen Gan
Keyword(s):  
Bioactive Peptides ◽  
Egg White ◽  
Degree Of Hydrolysis ◽  
Hydrolysis Time ◽  
Relationship Analysis ◽  
Activity Inhibition ◽  
Chicken Egg ◽  
Egg White Proteins ◽  
Inhibitory Activities ◽  
Active Fragments

Active fragments (bioactive peptides) from the chicken egg white proteins were expected to exert tyrosinase inhibitory activities in which skin hyperpigmentation could be prevented. Egg white was hydrolyzed by trypsin, chymotrypsin and the combination of both enzymes. The enzyme treatments achieved >50% degree of hydrolysis (DH) at substrate-to-enzyme (S/E) ratio of 10–30 (w/w) and hydrolysis time of 2–5 h. A crossed D-optimal experimental design was then used to determine the optimal enzyme composition, S/E ratio and hydrolysis time in order to yield hydrolysates with strong monophenolase and diphenolase inhibitory activities. The optimized conditions 55% trypsin, 45% chymotrypsin, S/E 10:1 w/w and 2 h achieved 45.9% monophenolase activity inhibition whereas 100% trypsin, S/E 22.13:1 w/w and 3.18 h achieved 48.1% diphenolase activity inhibition. LC/MS and MS/MS analyses identified the peptide sequences and the subsequent screening had identified 7 peptides (ILELPFASGDLLML, GYSLGNWVCAAK, YFGYTGALRCLV, HIATNAVLFFGR, FMMFESQNKDLLFK, SGALHCLK and YFGYTGALR) as the potential inhibitor peptides. These peptides were able to bind to H85, H94, H259, H263, and H296 (hotspots for active residues) as well as F92, M280 and F292 (stabilizing residues) of tyrosinase based on structure-activity relationship analysis. These findings demonstrated the potential of egg white-derived bioactive peptides as skin health therapy.

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