SAINS MALAYSIANA

Sains Malaysiana 51(7)(2022): 2295-2304

http://doi.org/10.17576/jsm-2022-5107-28

Kesan Masa Pendidihan dan Simulasi Pencernaan ke atas Protein dan Hidrolisat Protein yang Dihasilkan daripada Sarang Burung Walit Spesies Aerodramus fuciphagus

(Effects of Boiling Time and Digestion Simulation on Protein and Protein Hydrolysate Produced from Swiftlet Nest Species Aerodramus fuciphagus)

NUR ‘ALIAH DAUD¹, ABDUL SALAM BABJI¹, ‘IZZATI KHALIDAH ZAINAL ABIDIN¹, MASITAH MUSLIM¹ & SALMA MOHAMAD YUSOP^1,2,*

¹Jabatan Sains Makanan, Fakulti Sains dan Teknologi, Universiti Kebangsaan Malaysia, 43600 UKM Bangi, Selangor Darul Ehsan, Malaysia

²Pusat Inovasi Teknologi Manis, Fakulti Sains dan Teknologi, Universiti Kebangsaan Malaysia, 43600 UKM Bangi, Selangor Darul Ehsan, Malaysia

Diserahkan: 28 Februari 2022/Diterima: 14 April 2022

Abstrak

Sarang burung walit (SBW) dengan kandungan manfaat kesihatan yang pelbagai dihasilkan daripada burung walit Aerodramus fuciphagus. Sarang tersebut dihasilkan menggunakan air liur burung walit yang mengandungi bahan glikoprotein yang tinggi. Kajian ini dijalankan untuk menghasilkan hidrolisat protein SBW dan seterusnya menentukan kesan masa pendidihan (0 - 180 minit) dan proses pencernaan ke atas sampel SBW dan hidrolisat protein SBW. Proses hidrolisis berenzim telah dijalankan dengan menggunakan enzim alkalase untuk menghasilkan hidrolisat protein SBW. Ujian pencernaan terhadap protein SBW dan hidrolisat yang dihasilkan telah dijalankan menggunakan simulasi sistem pencernaan manusia in vitro. Hasil kajian menunjukkan dengan peningkatan masa pendidihan sehingga 180 minit, kandungan peptida yang terhasil daripada pendidihan SBW mentah dan hidrolisat adalah berbeza secara signifikan (p<0.05) dengan nilai kandungan peptida daripada SBW mentah terdidih didapati lebih tinggi daripada hidrolisat SBW. Seterusnya, hasil daripada pencernaan protein terhadap SBW dan hidrolisat SBW menunjukkan nilai kandungan peptida yang berbeza secara signifikan (p<0.05) dengan darjah hidrolisis protein SBW didapati paling tinggi (96.55%); diikuti dengan hidrolisat SBW 60 minit (88.69%), 120 minit (89.32%) dan 180 minit (89.81%) yang tidak berbeza secara signifikan (p<0.05) antara sampel. Hasil kajian ini menunjukkan SBW didegradasi secara aktif dalam masa 30 minit pendidihan berbanding hidrolisat SBW. Perbezaan tersebut menjelaskan bahawa komponen protein pada hidrolisat SBW telah banyak dicernakan oleh tindak balas hidrolisis berenzim dalam penyediaan hidrolisat tersebut. Proses pencernaan in vitro pula menunjukkan bahawa protein SBW dan hidrolisatnya adalah protein makanan yang boleh dicernakan dengan baik oleh sistem pencernaan manusia.

Kata kunci: Hidrolisis berenzim; keterlarutan; pencernaan in vitro; protein; sarang burung walit

Abstract

Edible swiftlet nest (ESN) with a diverse content of health benefits is produced from swiftlets of Aerodramus fuciphagus. The nest is produced using the swiftlet’s saliva which contains high glycoprotein. This study was conducted to produce ESN protein hydrolysate and further determine the effect of boiling time (0 - 180 minutes) and digestion process on ESN samples and ESN protein hydrolysate. The enzymatic hydrolysis process was carried out using alcalase enzymes to produce ESN protein hydrolysate. Digestive tests on the ESN protein and hydrolysates produced were carried out using the simulations of in vitro human digestive system. Results showed that with increasing boiling time up to 180 minutes, the peptide content produced from boiled raw ESN and ESN hydrolysate was significantly different (p<0.05), with the ESN peptide content from boiled raw ESN was observed to be higher than ESN hydrolysate. Furthermore, protein digestion results for ESN and ESN hydrolysate showed significantly different peptide content values (p<0.05), with ESN having the highest degree of protein hydrolysis at 96.55%; followed by ESN hydrolysate of 60 minutes (88.69%), 120 minutes (89.32%), and 180 minutes (89.81%) which did not differ significantly among the sample. The findings of this study showed that ESN has been actively degraded within 30 minutes of boiling as compared to ESN hydrolysate. The difference explains that the protein component of ESN hydrolysate has been extensively digested by the enzymatic hydrolysis reaction during the preparation of the hydrolysate. The in vitro digestion process showed that the ESN protein and its hydrolysate are food proteins that can be well-digested by the human digestive system.

Keywords: Enzymatic hydrolysis; in vitro digestion; protein; solubility; swiftlet nest

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^*Pengarang untuk surat-menyurat; email: salma_my@ukm.edu.my