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Journal of Applied Sciences
  Year: 2014 | Volume: 14 | Issue: 12 | Page No.: 1347-1350
DOI: 10.3923/jas.2014.1347.1350
Influence of Substrate and Enzyme Concentration Towards Degree of Hydrolysis for Gelatine
Abdul Ghani Kumar Abdul Aziz, Abdul Wahab Mohammad, Norhazwani Mohd. Suhimi and Jamaliah Md. Jahim

Abstract:
The aim of this study was to investigate the combined effects of substrate concentration and enzyme concentration towards degree of hydrolysis for production of gelatine hydrolysate through enzymatic hydrolysis. Hydrolysis was performed using two types of commercial gelatine sources as substrates; bovine gelatine and fish gelatine with gel strengths of 261 and 257 g, respectively. Alcalase 2.4 L, a microbial protease was used in this study as it was reported to give highest percentage of DH in previous study. During hydrolysis, DH was monitored continuously according to pH-stat method. Results showed that the hydrolysate obtained from a 5% substrate concentration at 2% enzyme concentration gave the highest DH for both type of gelatine; 9.70% when using bovine gelatine and 8.13% when using fish gelatine. This study confirmed that there were significant effects between substrate and enzyme concentration towards the degree of breakdown of peptide chain in gelatine molecule.
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How to cite this article:

Abdul Ghani Kumar Abdul Aziz, Abdul Wahab Mohammad, Norhazwani Mohd. Suhimi and Jamaliah Md. Jahim, 2014. Influence of Substrate and Enzyme Concentration Towards Degree of Hydrolysis for Gelatine. Journal of Applied Sciences, 14: 1347-1350.

DOI: 10.3923/jas.2014.1347.1350

URL: https://scialert.net/abstract/?doi=jas.2014.1347.1350

 
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