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Effect of Hydrolysis Time on Physical Properties, Antioxidant and
Antimicrobial Activity of Kacang Koro (Canavalia Ensiformis) PROTEIN
Hydrolsate Extracted Using Alcalase
Sasi Kala A/P Surianarayanan
Supervisor: Dr. Mohamad Khairi Bin Mohd Zainol
Bachelor of Food Science (Food Technology)
School Of Food Science and Technology
Kacang Koro or Jack bean (Canavalia ensiformis) is an under exploited tropical dry beans
with 300g/kg crude protein content. The objective of this study is to determine the best
hydrolysis time on physical properties such as yield, protein content, WHC, OHC, degree
of hydrolysis, foam stability and foaming capacity, as well as to determine the antioxidant
and antimicrobial activity of Kacang Koro protein hydrolysate (KKPH). The antioxidant
activity of KKPH will be determine using DPPH assay, hydroxyl radical scavenging assay,
superoxide radical scavenging assay and FRAP assay. Well diffusion method will be used
to study antimicrobial activity of KKPH. Two hours of hydrolysis would be best hydrolysis
time to produce KKPH with highest physical properties. KKPH will inhibit growth
P.aeruginosa more than E.coli and S.aureus. KKPH has good physical properties and has
high potential as antioxidant agent (with 60 to 70 % inhibition) and antimicrobial agent.
1294 | UMT UNDERGRADUATE RESEARCH DAY