Bitterness and physichochemical properties of angelwing clam (Pholas orientalis) hydrolysate
Protein hydrolysates from angelwing clam were obtained by enzymatic hydrolysis using bromelain. The bitterness of hydrolysates was evaluated based on the degree hydrolysis (DH), sensory analysis, molecular weight distribution and functional group. By using 3 % of enzyme substrate ratio bromelain res...
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Format: | Article |
Language: | English |
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Malaysian Society of Analytical Sciences
2016
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Online Access: | View Fulltext in Publisher View in Scopus |
LEADER | 02161nam a2200229Ia 4500 | ||
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001 | 10.17576-mjas-2016-2003-19 | ||
008 | 220120s2016 CNT 000 0 und d | ||
020 | |a 13942506 (ISSN) | ||
245 | 1 | 0 | |a Bitterness and physichochemical properties of angelwing clam (Pholas orientalis) hydrolysate |
260 | 0 | |b Malaysian Society of Analytical Sciences |c 2016 | |
520 | 3 | |a Protein hydrolysates from angelwing clam were obtained by enzymatic hydrolysis using bromelain. The bitterness of hydrolysates was evaluated based on the degree hydrolysis (DH), sensory analysis, molecular weight distribution and functional group. By using 3 % of enzyme substrate ratio bromelain resulted in high DH value at 12.57 % when angelwing clam was hydrolysed for 2 hours. Sensory analysis showed that angelwing hydrolysate was bitter. Angelwing hydrolysate had molecular weight below 50 kDa. The lower molecular weight indicated that the protein has been degraded into smaller peptide chains which contribute to bitter taste. Moreover, the high peak of amine group in angelwing hydrolysate (3385.6 cm-1) suggested that bitterness exists. Angelwing hydrolysate had higher protein content, lower fat content and had good water holding capacity than the flesh. This result suggested that angelwing hydrolysate could be useful as food ingredient even though bitter taste developed after the hydrolysis. Thus, debittering should be considered in order to pave the way for full utilization of angelwing clam hydrolysate as a food ingredient. © 2016, Malaysian Society of Analytical Sciences. All rights reserved. | |
650 | 0 | 4 | |a Angelwing clam |
650 | 0 | 4 | |a Bitterness |
650 | 0 | 4 | |a Bromelain |
650 | 0 | 4 | |a Hydrolysate |
650 | 0 | 4 | |a Physicochemical properties |
650 | 0 | 4 | |a Sensory |
700 | 1 | 0 | |a Ismail, N. |e author |
700 | 1 | 0 | |a Razak, N.F. |e author |
773 | |t Malaysian Journal of Analytical Sciences |x 13942506 (ISSN) |g 20 3, 594-600 | ||
856 | |z View Fulltext in Publisher |u https://doi.org/10.17576/mjas-2016-2003-19 | ||
856 | |z View in Scopus |u https://www.scopus.com/inward/record.uri?eid=2-s2.0-84977117366&doi=10.17576%2fmjas-2016-2003-19&partnerID=40&md5=ff540c62c344622f12a146d86410b8d3 |