The Effect of Enzymatic Hydrolysis on The Properties of Protein Hydrolysate from Paddy Mushroom  

Oleh:

Palupi, Niken Widya ; Windrati, Wiwik Siti

Jenis: Article from Journal - ilmiah nasional - terakreditasi DIKTI
Dalam koleksi: Makara Journal of Technology vol. 14 no. 2 (Nov. 2010), page 73-76.
Topik: Enzymatic Hydrolysis; Mushroom; Protease; Protein Hydrolysate; V. Volvaceae

Ketersediaan

Perpustakaan Pusat (Semanggi) Nomor Panggil: MM64.4 Non-tandon: 1 (dapat dipinjam: 0) Tandon: tidak ada

Lihat Detail Induk

Isi artikel

Protein hydrolusate was prepared from Paddy (Volvariella volvaceae) mushroom. Hydrolysis uses commercially protease available Protamex TM with enzyme concentration of 0.1% (w/w). Hydrolysis was perfoemed at three different temperatures (room temperature, 40°C, and 50°C) with different incubation periods (60, 90, and 120 minutes). Enzyme inactivation was done in 90°C for 3 minutes. Yield and degree of hydrolysis ranged from 94.76% to 99.55% and 19.06% to 24. 59%. Protein solubility was about 89-11,8%. The longer time of hydrolysis, the darker the color of pretein hydrolusate. Protein hydrolysate which has hydrolysis at 50°C for 120 minutes has the highest protein yield and the best sensory properties: 4.76 (taste liking), 3.68 (aroma liking), and 4.56 (overall liking). However, this protein hydrolysate has the potential for application as an ingredient in formulated diets.

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