Functional and antioxidant properties of angelwing clam (Pholas Orientalis) hydrolysate produced using alcalase / Normah Ismail, Juliana Mahmod and Awatif Khairul Fatihin Mustafa Kamal
In this study, Hydrolysate from angelwing clam (Pholas orientalis) was produced at 0, 1, 2 and 3 hrs and E/S ratio of 0.5 and 3% using alcalase where the pH and temperature were kept constant at pH 8.5 and 60°C, respectively. The hydrolysates were analysed for antioxidant and functional properties s...
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| Format: | Article |
| Language: | English |
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Research Management Institute (RMI)
2014
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| Online Access: | https://ir.uitm.edu.my/id/eprint/12794/ |
| _version_ | 1848803181378666496 |
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| author | Ismail, Normah Mahmod, Juliana Mustafa Kamal, Awatif Khairul Fatihin |
| author_facet | Ismail, Normah Mahmod, Juliana Mustafa Kamal, Awatif Khairul Fatihin |
| author_sort | Ismail, Normah |
| building | UiTM Institutional Repository |
| collection | Online Access |
| description | In this study, Hydrolysate from angelwing clam (Pholas orientalis) was produced at 0, 1, 2 and 3 hrs and E/S ratio of 0.5 and 3% using alcalase where the pH and temperature were kept constant at pH 8.5 and 60°C, respectively. The hydrolysates were analysed for antioxidant and functional properties such as solubility, emulsifying properties and water and oil holding capacity. Degree of hydrolysis (DH), yield, functional and antioxidant properties were influenced by the hydrolysis time and E/S ratio. Higher enzyme concentration (E/S 3%) and longer hydrolysis time increased the DH. Yield was higher at E/S 3% but reduced with hydrolysis time. Longer hydrolysis time produced more soluble hydrolysate and higher metal chelating activity but lower in emulsifying properties and DPPH activity. Higher enzyme concentration resulted in increase only in solubility and metal chelating activity. This study revealed that enzymatic hydrolysis using alcalase should be performed at shorter hydrolysis time using intermediate concentration of enzyme (E/S between 0.5 to 3%) in order to produce angelwing clam hydrolysate with collectively good functional and antioxidant properties. |
| first_indexed | 2025-11-14T21:35:10Z |
| format | Article |
| id | uitm-12794 |
| institution | Universiti Teknologi MARA |
| institution_category | Local University |
| language | English |
| last_indexed | 2025-11-14T21:35:10Z |
| publishDate | 2014 |
| publisher | Research Management Institute (RMI) |
| recordtype | eprints |
| repository_type | Digital Repository |
| spelling | uitm-127942023-04-27T07:44:51Z https://ir.uitm.edu.my/id/eprint/12794/ Functional and antioxidant properties of angelwing clam (Pholas Orientalis) hydrolysate produced using alcalase / Normah Ismail, Juliana Mahmod and Awatif Khairul Fatihin Mustafa Kamal srj Ismail, Normah Mahmod, Juliana Mustafa Kamal, Awatif Khairul Fatihin Physical and theoretical chemistry Clams In this study, Hydrolysate from angelwing clam (Pholas orientalis) was produced at 0, 1, 2 and 3 hrs and E/S ratio of 0.5 and 3% using alcalase where the pH and temperature were kept constant at pH 8.5 and 60°C, respectively. The hydrolysates were analysed for antioxidant and functional properties such as solubility, emulsifying properties and water and oil holding capacity. Degree of hydrolysis (DH), yield, functional and antioxidant properties were influenced by the hydrolysis time and E/S ratio. Higher enzyme concentration (E/S 3%) and longer hydrolysis time increased the DH. Yield was higher at E/S 3% but reduced with hydrolysis time. Longer hydrolysis time produced more soluble hydrolysate and higher metal chelating activity but lower in emulsifying properties and DPPH activity. Higher enzyme concentration resulted in increase only in solubility and metal chelating activity. This study revealed that enzymatic hydrolysis using alcalase should be performed at shorter hydrolysis time using intermediate concentration of enzyme (E/S between 0.5 to 3%) in order to produce angelwing clam hydrolysate with collectively good functional and antioxidant properties. Research Management Institute (RMI) 2014 Article PeerReviewed text en https://ir.uitm.edu.my/id/eprint/12794/2/12794.pdf Ismail, Normah and Mahmod, Juliana and Mustafa Kamal, Awatif Khairul Fatihin (2014) Functional and antioxidant properties of angelwing clam (Pholas Orientalis) hydrolysate produced using alcalase / Normah Ismail, Juliana Mahmod and Awatif Khairul Fatihin Mustafa Kamal. (2014) Scientific Research Journal <https://ir.uitm.edu.my/view/publication/Scientific_Research_Journal.html>, 11 (1). pp. 29-49. ISSN 1675-7009 https://srj.uitm.edu.my/ |
| spellingShingle | Physical and theoretical chemistry Clams Ismail, Normah Mahmod, Juliana Mustafa Kamal, Awatif Khairul Fatihin Functional and antioxidant properties of angelwing clam (Pholas Orientalis) hydrolysate produced using alcalase / Normah Ismail, Juliana Mahmod and Awatif Khairul Fatihin Mustafa Kamal |
| title | Functional and antioxidant properties of angelwing clam (Pholas Orientalis) hydrolysate produced using alcalase / Normah Ismail, Juliana Mahmod and Awatif Khairul Fatihin Mustafa Kamal |
| title_full | Functional and antioxidant properties of angelwing clam (Pholas Orientalis) hydrolysate produced using alcalase / Normah Ismail, Juliana Mahmod and Awatif Khairul Fatihin Mustafa Kamal |
| title_fullStr | Functional and antioxidant properties of angelwing clam (Pholas Orientalis) hydrolysate produced using alcalase / Normah Ismail, Juliana Mahmod and Awatif Khairul Fatihin Mustafa Kamal |
| title_full_unstemmed | Functional and antioxidant properties of angelwing clam (Pholas Orientalis) hydrolysate produced using alcalase / Normah Ismail, Juliana Mahmod and Awatif Khairul Fatihin Mustafa Kamal |
| title_short | Functional and antioxidant properties of angelwing clam (Pholas Orientalis) hydrolysate produced using alcalase / Normah Ismail, Juliana Mahmod and Awatif Khairul Fatihin Mustafa Kamal |
| title_sort | functional and antioxidant properties of angelwing clam (pholas orientalis) hydrolysate produced using alcalase / normah ismail, juliana mahmod and awatif khairul fatihin mustafa kamal |
| topic | Physical and theoretical chemistry Clams |
| url | https://ir.uitm.edu.my/id/eprint/12794/ https://ir.uitm.edu.my/id/eprint/12794/ |