scholarly journals Effect of heat treatment and enzymatic protein hydrolysis on the degree of hydrolysis and physicochemical properties of edible bird’s nest

Food Research ◽  
2019 ◽  
pp. 664-677
Author(s):  
Amiza M.A. ◽  
Khuzma D. ◽  
P.S. Liew ◽  
Salma Malihah M. ◽  
N.M. Sarbon
Keyword(s):  
Heat Treatment ◽  
Enzymatic Hydrolysis ◽  
Physicochemical Properties ◽  
Water Holding Capacity ◽  
Degree Of Hydrolysis ◽  
Protein Hydrolysis ◽  
Freeze Dried ◽  
Edible Bird’S Nest ◽  
Emulsifying Capacity ◽  
Water Holding

This study reported the effect of heat treatment and protein enzymatic hydrolysis on the degree of hydrolysis (DH) and physicochemical properties of edible bird’s nest (EBN). The EBN samples were subjected to eleven different processing treatments which were control EBN (raw), 30 mins normal boiled EBN (NB30); 30 mins normal boiled EBN followed with protein hydrolysis using 1% Alcalase® (NB30H); 60 mins normal boiled EBN (NB60); 60 mins normal boiled EBN followed with protein hydrolysis using 1% Alcalase® (NB60H); 60 mins slow cooked EBN (SC60); 60 mins slow cooked EBN followed with protein hydrolysis using 1% Alcalase® (SC60H); 120 mins slow cooked EBN (SC120); 120 mins slow cooked EBN followed with protein hydrolysis using 1% Alcalase® (SC120H); autoclaved EBN at 121oC for 15 mins (A); autoclaved EBN at 121oC for 15 mins followed with protein hydrolysis using 1% Alcalase® (AH). The treated EBN samples were then freeze dried prior to further analysis. This study found that heat treatment alone produced EBN sample with lower DH (5.84% to 14.54%) as compared to those undergone combined heat treatment and enzymatic protein hydrolysis (12.16% to 22.59%). EBN samples in this study gave solubility of 4.52 - 87.11%, water holding capacity of 3.82 - 17.9 mL/g, oil holding capacity of 4.87 - 7.65 mL/g, emulsifying capacity of 18.08 - 56.15%, emulsifying stability of 12.03 - 50.34%, foaming capacity of 0.75 - 359%, foaming stability (after 60 mins) of 58.89 - 96.39% and viscosity (for 1 - 10% EBN sample) of 26.67 - 7526.67 mPa.s. It was found that there was a positive correlation between DH and solubility, emulsifying capacity and emulsifying stability of EBN samples. However, a negative correlation was found between DH and water holding capacity and viscosity of EBN samples. Furthermore, there was no correlation between DH and oil holding capacity and colour profiles. Thus, this study shows that heat treatment and enzymatic hydrolysis of EBN can be tailored to achieve a certain degree of hydrolysis and physicochemical properties.

scholarly journals IMPROVING THE PHYSICOCHEMICAL PROPERTIES OF SNAKEHEAD FISH (Channastriata) SAUSAGE BY PROTEASE FROM ITS VISCERA

2018 ◽  
Vol 55 (5A) ◽  
pp. 83
Author(s):  
Tran Thanh Truc
Keyword(s):  
Physicochemical Properties ◽  
Ambient Temperature ◽  
Protease Activity ◽  
Treatment Conditions ◽  
Texture Characteristics ◽  
Protease Treatment ◽  
Minced Fish ◽  
Emulsifying Capacity ◽  
Water Holding

The study was conducted to investigate the possibility of enhancing the quality of cultured snakehead fish (Channastriata) protein, especially used in the processing of sausage products, by treatment with protease from its viscera. The change in physicochemical properties (expressed by water holding capacity, emulsifying capacity of protein, texture characteristics and whiteness index) of snakehead fish paste related to various protease activity (0, 3, 6, 9, 12, 15 U/L) and washing time (20, 30 and 40 min) were determined. In addition, protease treatment conditions were fixed at ambient temperature (30 ± 2 °C) and the ratio of minced fish and protease solution was 1:1(w/v). The results showed that physicochemical properties, gel quality and sensory properties of sausage significantly improved from soaked minced fish in protease solution at 9 U/L for 30 minutes.

Study on Solubility, Water-Holding Capacity and Stability of Polypeptide from Camellia Seed Meal

2014 ◽  
Vol 1033-1034 ◽  
pp. 758-761
Author(s):  
Shi Qin Yin ◽  
Guo Qin Liu ◽  
Xin Qi Liu ◽  
Ying Sun
Keyword(s):  
Storage Stability ◽  
Water Holding Capacity ◽  
Seed Meal ◽  
Degree Of Hydrolysis ◽  
Ultrasonic Pretreatment ◽  
Good Thermal Stability ◽  
Alkaline Conditions ◽  
Higher Temperature ◽  
Water Holding ◽  
Alkaline Range

The influence of temperature and pH on solubility, water-holding capacity (WHC) and stability of polypeptide from camellia seed meal were studied. The polypeptide was extracted from camellia seed meal by trypsin after ultrasonic pretreatment, with a degree of hydrolysis (DH) of 21.69%. At this DH, the camellia seed meal polypeptide (CSMP) has better solubility and WHC with a proper higher temperature or when its pH deviates from the isoelectric point. Moreover, the CSMP would not agglutinate in alkaline range even though it is heated to 121°C, and after storing under the condition of -18°C for a month, it would not precipitate after thawing. The results show that the CSMP has great solubility and WHC in both acidic and alkaline conditions, as well as good thermal stability and freezing storage stability in alkaline range.

scholarly journals КОНТРОЛЬ ЯКОСТІ РИБИ ЗА ЗАСТОСУВАННЯ ВДОСКОНАЛЕНОГО МЕТОДУ ВИЗНАЧЕННЯ ВОЛОГОУТРИМУЮЧОЇ ЗДАТНОСТІ М’ЯСА

2016 ◽  
Vol 18 (2(66)) ◽  
pp. 8-13
Author(s):  
N.M. Bogatko ◽  
N.V. Bukalova ◽  
L.M. Bogatko ◽  
V.Z. Salata ◽  
L.P. Аrtemenko ◽  
...  
Keyword(s):  
Heat Treatment ◽  
Mass Fraction ◽  
Ice Cream ◽  
Water Holding Capacity ◽  
Improved Method ◽  
Fresh Fish ◽  
Fish Meat ◽  
Water Holding

Developed an improved method for the determination of water-holding capacity of fish meat by extracting water from a sample of fish meat by the methods of pressing and drying at a temperature of 105 – 106 °C and determine its mass fraction and less in percent by the formula, which will ensure the reliability of results in determining the quality of the fish.Developed an improved method for determining water-holding capacity of fish meat has a probability in the performance 99.4% and can be used to determine the quality of fish at different degrees of heat treatment: fresh, chilled, ice cream, defrosting, cooked ice cream in the determination of its quality in the production laboratories at the facilities of fish processing enterprises on the implementation and storage of fish (stores, supermarkets, wholesale bases, etc.), in the state laboratories of veterinary medicine and in laboratories of veterinary-sanitary examination of agricultural markets in combination with other methods of determining the quality of the fish.It is established that the reliability of the indicators of water-holding capacity of fish meat in comparison of the determination of the mass fraction of water in fish meat was 97.8−98.9% of and before the performance determination of the mass fraction of fat in the fish flesh – 97.9 – 99.0%.Established by research that of water-holding capacity of fish meat depends on the heat treatment of fish, fish species, the mass fraction of water and fat. So, of water-holding capacity he highest ability was observed in meat of fresh fish carp of 72.6 ± 1.7%, the lowest in damastown (thawed) fish perch 51,3 ± 1,6%. For this development Patents of Ukraine is got on an useful model № 109387.

scholarly journals Evaluation of the Physicochemical Properties and Sensory Attributes of Yoghurt Made from Mixtures of Goat’s and Cow’s Milks

2019 ◽  
Vol 2 (3) ◽  
pp. 426-433
Author(s):  
Nguyen Duc Doan
Keyword(s):  
Physicochemical Properties ◽  
Ph Value ◽  
Sensory Attributes ◽  
Water Holding Capacity ◽  
Cow’S Milk ◽  
Total Solids ◽  
Cow's Milk ◽  
Goat’S Milk ◽  
Goat's Milk ◽  
Water Holding

The objective of the study was to evaluate the effect of cow’s milk added to goat’s milk on physicochemical properties and sensory attributes of yoghurt. Yoghurts prepared from five different proportions of cow’s milk and goat’s milk were stored at 4-6ºC for 1, 7, and 14 days and then evaluated for their physicochemical (total solids, protein, pH, and acidity) and physical properties (viscosity and water holding capacity), and sensory characteristics (acceptability). The total solids of the evaluated yoghurts significantly increased, but the protein content decreased when the amount of cow’s milk increased in the mixtures of milk. The results showed that the pH value of the yoghurt made from only goat’s milk was higher, while the titratable acidity was lower than those of the yoghurts made from the mixtures of goat’s and cow’s milks. The yoghurt obtained from the mixture of milks containing 80% goat’s milk and 20% cow’s milk exhibited the highest viscosity and water holding capacity among the evaluated yoghurts. All the yoghurts received similar scores for color, odor, and texture after all periods of storage, while the highest score in terms of flavor was received for the yoghurt made from the mixture of milks containing 60% goat’s milk and 40% cow’s milk. Addition of cow’s milk to goat’s milk was shown to significantly contribute to the viscosity, water holding capacity, and flavor of the resulting yoghurts.

Effects of Extraction Time on the Functional Properties of Silver Catfish (Pangasius sutchi) Skin Gelatin

2013 ◽  
Vol 10 (1) ◽  
pp. 65
Author(s):  
Normah Ismail ◽  
Najihah Shukor ◽  
Zainal Samicho
Keyword(s):  
Sodium Chloride ◽  
Functional Properties ◽  
Acetic Acid Solution ◽  
Water Holding Capacity ◽  
Extraction Time ◽  
Foaming Properties ◽  
Silver Catfish ◽  
Emulsifying Capacity ◽  
Water Holding ◽  
Pangasius Sutchi

Silver catfish (Pangasius sutchi) skin gelatin was extracted to determine the effects of extraction time on the functional properties of the gelatin in terms of solubility, protein solubility as a function of pH and sodium chloride concentration, emulsifying capacity and stability, water holding capacity, fat binding capacities and foaming properties. Silver catfish skins were washed in sodium chloride (NaCl) solution prior to pre-treatment in sodium hydroxide (NaOH) and acetic acid solution. Gelatin was extracted at 50ºC for 6, 8, 10 and 12 hours extraction time followed by freeze drying. The extraction of silver catfish skin gelatin at 50 ºC for 12 hours was more effective than extraction at 6, 8 and 10 hours where the gelatin was characterized by higher emulsifying capacity (52.63%), emulsifying stability (47.83%), water holding capacity (31.78 mL/g), fat binding capacities (54.76%), foaming capacity (41.47 mL) and foaming stability (56.42%) than gelatins extracted at other extraction time. The longer the extraction time, the better the functional properties of the gelatin. Based on its good functional properties, silver catfish skin gelatin may be useful in various food applications such as soups, sauces and gravies.

Optimization of enzymatic protein hydrolysis conditions of Asiatic hard clam (Meretrix meretrix)

Food Research ◽  
2021 ◽  
Vol 5 (4) ◽  
pp. 153-162
Author(s):  
M.K. Zainol ◽  
F.W. Abdul Sukor ◽  
A. Fisal ◽  
T.C. Tuan Zainazor ◽  
M.R. Abdul Wahab ◽  
...  
Keyword(s):  
Enzymatic Hydrolysis ◽  
Protein Hydrolysate ◽  
Hard Clam ◽  
Degree Of Hydrolysis ◽  
Protein Hydrolysis ◽  
Meretrix Meretrix ◽  
Optimum Conditions ◽  
Hydrolysis Time ◽  
Hydrolysis Conditions ◽  
Hydrolysis Of

This study was aimed to optimise the Alcalase® enzymatic hydrolysis extraction of Asiatic hard clam (AHC) (Meretrix meretrix) protein hydrolysate in terms of hydrolysis time, hydrolysis temperature, hydrolysis pH, and concentration of enzyme. Protein hydrolysate produced from AHC (M. meretrix) meat was used to determine the optimum hydrolysis conditions. Hydrolysis of AHC meat was optimised using the Central Composite Design Response Surface Methodology (RSM) (CCD). The relationship between four parameters such as temperature (45 – 65°C), enzyme to substrate concentration (1 – 2%), hydrolysis time (60 – 180 mins), and pH (7.5 – 9.5) to the degree of hydrolysis was investigated. The optimum conditions for enzymatic hydrolysis of AHC meat to achieve the maximum degree of hydrolysis (DH) were observed at 65°C, enzyme to substrate concentration of 1%, hydrolysis time of 60 mins, and pH 7.5. The enzymatic protein hydrolysis of AHC meat was predicted using a two factors interaction (2FI) model. Under these optimum conditions, DH's predicted value was 97.41%, which was close to the experimental value (97.89%). The freeze-dried protein hydrolysate powder was characterized concerning the proximate composition. Proximate analysis revealed that the AHC meat contains 7.92±1.76% of moisture, 2.23±0.89% of crude fat, 1.98±0.82 of ash, and 10.53±0.04% of crude protein. While the Asiatic hard clam protein hydrolysate (AHCPH) composed 9.12±0.02% of moisture, 0.80±0.29% of crude fat, and 27.76±0.10% of ash. The protein hydrolysate produced also contained high protein content (50.09±0.88%) and may serve as a good protein source.

Superior prebiotic and physicochemical properties of novel dextran from Weissella cibaria JAG8 for potential food applications

2014 ◽  
Vol 5 (9) ◽  
pp. 2324-2330 ◽  
Author(s):  
Jagan Mohan Rao Tingirikari ◽  
Damini Kothari ◽  
Arun Goyal
Keyword(s):  
Thermal Stability ◽  
Physicochemical Properties ◽  
Gastric Juice ◽  
Water Holding Capacity ◽  
Probiotic Bacteria ◽  
Weissella Cibaria ◽  
Flocculation Activity ◽  
Food Applications ◽  
Water Holding ◽  
Potential Food

The dextran fromWeissella cibariaJAG8 showed good water holding capacity, emulsion, and flocculation activity. Dextran displayed greater thermal stability, resistance to hydrolysis by simulated gastric juice and α-amylase and promoted the growth of probiotic bacteria.

Effects of Frozen Storage Time on the Functional Properties of Frozen Wheat Gluten

2011 ◽  
Vol 236-238 ◽  
pp. 2647-2650
Author(s):  
Guo Qin Liu ◽  
Xiao Jun Liu ◽  
Lin Li ◽  
Bing Li
Keyword(s):  
Functional Properties ◽  
Freeze Drying ◽  
Storage Time ◽  
Emulsion Stability ◽  
Foam Stability ◽  
Wheat Gluten ◽  
Frozen Storage ◽  
Water Holding Capacity ◽  
Emulsifying Capacity ◽  
Water Holding

The effects of frozen storage time on the functional properties of frozen wheat gluten were evaluated. The frozen wheat gluten was subjected to frozen storage in refrigerator at－18°C for 0–120days. The samples were obtained by the process of freeze-drying. The main functional properties of frozen wheat gluten were determined to confirm the effects of frozen storage time on functional properties of frozen wheat gluten. Results showed that solubility, water-holding capacity, emulsifying capacity, foamability and foam stability of frozen wheat gluten decreased and that oil-holding capacity, emulsion stability of frozen wheat gluten were improved with prolonged frozen storage time.

Sign in / Sign up

Export Citation Format

Share Document