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Optimization of Enzymatic Protein Hydrolysis Conditions of Obtuse Horn Shell
(Cerithidea Obtusa) Meat Using Alcalase® To Obtain Maximum Degree of
Hydrolysis by Employing Response Surface Methodology (Rsm)
Yap, J. Y.
Supervisor: Prof. Madya Dr. Amiza Mat Amin
Bachelor of Food Science (Food Technology)
School of Food Science and Technology
Optimization of enzymatic protein hydrolysis condition of obtuse horn shell (Cerithidea
obtusa) meat using Alcalase® to obtain maximum degree of hydrolysis by employing
Response Surface Methodology (RSM) will be carried out. A three-level face-centered
central composite design (CCD) will be employed. Four independent variables of
enzymatic hydrolysis conditions will be applied, which are pH, temperature, hydrolysis
time and enzyme concentration. The protein hydrolysates from each optimization run will
be frozen and lyophilized prior to determination of degree of hydrolysis. Finally,
determination of proximate analysis of obtuse horn shell meat hydrolysate prepared
under the suggested optimum condition will be carried out as well. It is expected that
optimization study will suggest a model to explain the relationship between the four
independent hydrolysis conditions of obtuse horn shell meat towards degree of hydrolysis
and the optimum condition to obtain maximum degree of hydrolysis. Furthermore, the
proximate analysis of obtuse horn shell meat hydrolysate prepared under optimum
condition will be obtained.
1302 | UMT UNDERGRADUATE RESEARCH DAY