Optimization of enzymatic hydrolysis of tilapia (Oreochromis Spp.) scale gelatine
Gelatine hydrolysate is a type of gelatine that undergoes a controlled hydrolysis treatment to further break apart the gelatine or collagen molecules. In this study, gelatine hydrolysate was produced from commercial tilapia scale gelatine via controlled enzymatic hydrolysis. Commercial Alcalase 2.4...
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| Format: | Article |
| Language: | English |
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Springer
2015
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| Online Access: | http://psasir.upm.edu.my/id/eprint/45696/ http://psasir.upm.edu.my/id/eprint/45696/1/GELATIN.pdf |
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| author | Mohammad, Abdul Wahab Kumar, Abd Ghani Kadir Basha, Roseliza |
| author_facet | Mohammad, Abdul Wahab Kumar, Abd Ghani Kadir Basha, Roseliza |
| author_sort | Mohammad, Abdul Wahab |
| building | UPM Institutional Repository |
| collection | Online Access |
| description | Gelatine hydrolysate is a type of gelatine that undergoes a controlled hydrolysis treatment to further break apart the gelatine or collagen molecules. In this study, gelatine hydrolysate was produced from commercial tilapia scale gelatine via controlled enzymatic hydrolysis. Commercial Alcalase 2.4 L, a protease
enzyme was used to breakdown the peptide chains present in the gelatine. Optimization of hydrolysis conditions (temperature, time and enzyme to substrate ratio) was conducted by utilizing response surface methodology (RSM). Results showed that a hydrolysis temperature of 57.6 C together with a hydrolysis time of 80 min and enzyme to substrate ratio of 1.20 % (v/w) were the optimum conditions to obtain the highest degree of hydrolysis (10.91 %). The freeze-dried gelatine hydrolysate was characterized with respect to
chemical composition:approximate composition, viscosity and molecular weight. The gelatine hydrolysate produced contained a high content of protein (85.26 %); thus, it may serve as a potential protein source for human needs. |
| first_indexed | 2025-11-15T10:07:44Z |
| format | Article |
| id | upm-45696 |
| institution | Universiti Putra Malaysia |
| institution_category | Local University |
| language | English |
| last_indexed | 2025-11-15T10:07:44Z |
| publishDate | 2015 |
| publisher | Springer |
| recordtype | eprints |
| repository_type | Digital Repository |
| spelling | upm-456962021-04-08T06:50:12Z http://psasir.upm.edu.my/id/eprint/45696/ Optimization of enzymatic hydrolysis of tilapia (Oreochromis Spp.) scale gelatine Mohammad, Abdul Wahab Kumar, Abd Ghani Kadir Basha, Roseliza Gelatine hydrolysate is a type of gelatine that undergoes a controlled hydrolysis treatment to further break apart the gelatine or collagen molecules. In this study, gelatine hydrolysate was produced from commercial tilapia scale gelatine via controlled enzymatic hydrolysis. Commercial Alcalase 2.4 L, a protease enzyme was used to breakdown the peptide chains present in the gelatine. Optimization of hydrolysis conditions (temperature, time and enzyme to substrate ratio) was conducted by utilizing response surface methodology (RSM). Results showed that a hydrolysis temperature of 57.6 C together with a hydrolysis time of 80 min and enzyme to substrate ratio of 1.20 % (v/w) were the optimum conditions to obtain the highest degree of hydrolysis (10.91 %). The freeze-dried gelatine hydrolysate was characterized with respect to chemical composition:approximate composition, viscosity and molecular weight. The gelatine hydrolysate produced contained a high content of protein (85.26 %); thus, it may serve as a potential protein source for human needs. Springer 2015 Article PeerReviewed text en http://psasir.upm.edu.my/id/eprint/45696/1/GELATIN.pdf Mohammad, Abdul Wahab and Kumar, Abd Ghani and Kadir Basha, Roseliza (2015) Optimization of enzymatic hydrolysis of tilapia (Oreochromis Spp.) scale gelatine. International Aquatic Research, 7 (1). pp. 27-39. ISSN 2008-6970; ESSN: 2008-4935 https://link.springer.com/article/10.1007/s40071-014-0090-6 10.1007/s40071-014-0090-6 |
| spellingShingle | Mohammad, Abdul Wahab Kumar, Abd Ghani Kadir Basha, Roseliza Optimization of enzymatic hydrolysis of tilapia (Oreochromis Spp.) scale gelatine |
| title | Optimization of enzymatic hydrolysis of tilapia (Oreochromis Spp.) scale gelatine |
| title_full | Optimization of enzymatic hydrolysis of tilapia (Oreochromis Spp.) scale gelatine |
| title_fullStr | Optimization of enzymatic hydrolysis of tilapia (Oreochromis Spp.) scale gelatine |
| title_full_unstemmed | Optimization of enzymatic hydrolysis of tilapia (Oreochromis Spp.) scale gelatine |
| title_short | Optimization of enzymatic hydrolysis of tilapia (Oreochromis Spp.) scale gelatine |
| title_sort | optimization of enzymatic hydrolysis of tilapia (oreochromis spp.) scale gelatine |
| url | http://psasir.upm.edu.my/id/eprint/45696/ http://psasir.upm.edu.my/id/eprint/45696/ http://psasir.upm.edu.my/id/eprint/45696/ http://psasir.upm.edu.my/id/eprint/45696/1/GELATIN.pdf |