Sains Malaysiana 43(1)(2014): 53–63

Process Development for the Production of Protein Hydrolysate from

Cockle (Anadara granosa) Meat Wash Water

(Pembangunan Proses untuk Penghasilan Hidrolisat Protein daripada Air Basuhan Isi Kerang (Anadara granosa))

H. HASLANIZA, M.Y. MASKAT*, W.M. WAN AIDA & S. MAMOT

Food Science Programme, Faculty of Science and Technology, Universiti Kebangsaan Malaysia

43600 Bangi, Selangor Darul Ehsan, Malaysia

Received: 18 July 2012/Accepted: 20 March 2013

ABSTRACT

A study was carried out to determine the process parameters and optimization for the hydrolysis of protein precipitate from cockle (Anadara granosa) meat wash water. Precipitation of the protein in the wash water was done using pH manipulation (pH3-8). The precipitate was hydrolyzed using hydrochloric acid (HCl) and optimized for HCl volume, HCl concentration and hydrolysis time using response surface methodology (RSM) based on a central composite rotatable design. Based on the results, hydrolysis of cockle meat wash water precipitate was carried out by precipitation of the wash water at pH4. Optimum condition for the hydrolysis of 2.0 g of cockle meat wash water precipitate was 25 mL of 1 N HCl for 10 h which resulted in nitrogen content (NC) of 0.7% and degree of hydrolysis (DH) of 55%. NC and DH were significantly influenced only by the hydrolysis time.

Keywords: Acid hydrolysis; cockle meat wash water; degree of hydrolysis; nitrogen content; protein precipitate

ABSTRAK

Satu kajian telah dijalankan untuk menentukan parameter dan pengoptimuman proses hidrolisis mendakan protein daripada air basuhan isi kerang (Anadara granosa). Pemendakan protein di dalam air basuhan tersebut dilakukan menggunakan pengubahsuaian pH (pH3-8). Mendakan dihidrolisis menggunakan asid hidroklorik (HCl) dan isi padu HCl, kepekatan HCl dan masa hidrolisis dioptimumkan menggunakan Kaedah Respon Permukaan (RSM) berdasarkan reka bentuk pemutaran titik tengah. Berdasarkan keputusan tersebut, hidrolisis mendakan air basuhan isi kerang dijalankan menggunakan pemendakan air basuhan pada pH4. Keadaan optimum bagi hidrolisis 2.0 g mendakan air basuhan isi kerang adalah 25 mL 1 N HCl pada 10 jam dengan menghasilkan kandungan nitrogen 0.7% dan darjah hidrolisis 55%. Kandungan nitrogen dan darjah hidrolisis secara signifikannya dipengaruhi oleh masa hidrolisis sahaja.

Kata kunci: Air basuhan isi kerang; darjah hidrolisis; hidrolisis berasid; kandungan nitrogen; mendakan protein

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*Corresponding author; email: yusofm@ukm.my