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Optimization of Enzymatic Protein Hydrolysis Conditions for Angiotensin-I-
Converting Enzyme (Ace) Inhibitory Activity from Obtuse Horn Shell
(Cerithidea obtusa) Meat
Lim, Y. K
Supervisor: Prof. Madya Dr. Amiza Mat Amin
Bachelor of Food Science (Food Technology)
School of Food Science and Technology
Optimization of enzymatic protein hydrolysis conditions of obtuse horn shell (Cerithidea
obtusa) meat to yield maximum angiotensin I-converting enzyme inhibitory (ACEI)
activity will be carried out using Response Surface Methodology (RSM). Screening study
will be carried out to determine the food grade enzymes and hydrolysis time to be used
in optimization study. Four commercial food grade enzymes (Alcalase®, Protamex,
Neutrase® and papain) at 2 hours and 4 hours hydrolysis time will be used to obtain the
highest ACEI activity. Four protein hydrolysis parameters will be studied using a three
levels face-centered central composite design (CCD), which are pH, temperature,
hydrolysis time and enzyme to substrate ratio. This study will suggest the suitable
commercial food grade enzymes to yield high ACEI activity from obtuse horn shell meat.
Besides, optimization study will suggest a model to explain the relationship between the
four hydrolysis parameters of obtuse horn shell towards ACEI activity and the optimum
condition to obtain maximum ACEI activity. Furthermore, the half maximal inhibitory
concentration (IC50) value for obtuse horn shell meat hydrolysate prepared under
optimum condition will be obtained.
1249 | UMT UNDERGRADUATE RESEARCH DAY