Effect of Hydrolysis time and Papain Concentration on Some Properties of Apple Snail (Pilla ampullacea) Hydrolysate

Andre Yusuf Trisna Putra,Anugerah Dany Priyanto Anugerah Dany Priyanto,Dedin Finatsiyatull Rosida Dedin Finatsiyatull Rosida

doi:10.33005/ijeise.v1i02.31

Andre Yusuf Trisna Putra, Anugerah Dany Priyanto Anugerah Dany Priyanto + Show 1 more

Open Access

https://doi.org/10.33005/ijeise.v1i02.31

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Abstract

content and total peptide content were investigated in the non-farmed freshwater apple snail (Pila ampullacea) to understand its nutritional potential as alternative umami taste enhancer. Apple Snail samples with removed gut content were collected from a local snail non-farm in Surabaya City. Papain enzyme was used. The two variables, hydrolysis time (3, 6, 9, 12, 15, 18 h) and enzyme concentration (1%, 5%, 10%), was used to produce the apple snail hydrolysate. The result showed that total soluble protein was about 2.1%-7.3%, whereas total peptide content was 5.05-15.73mg/ml. The highest total soluble protein was achieved at 12 hour. Longer hydrolysis time significantly effect on total peptide content of apple snail hydrolysate.

Highlights

Protein hydrolysates rich in bioactive compounds represent promising ingredients for food and industrial application
Enzymatic hydrolysis is an excellent approach to enhance the biological activities of the proteins, with some peptides or fractions having stronger activity than others
The amino acid composition, the molecular weight of the protein hydrolysates, and the resulting biological activities are greatly affected by the protein substrate, the proteolytic enzymes, and the hydrolysis condition [10]

Summary

Introduction

Protein hydrolysates rich in bioactive compounds represent promising ingredients for food and industrial application. Protein affects the taste of food, especially amino acid component. Amino acid component give specific taste on food. Papain is a plant proteolytic enzyme found naturally in papaya (Carica papaya L.) It is widely used in chemical and food industries. Papain is manufactured from the latex of raw papaya fruits or pineapple [5] These enzymes showed broad specificity, cleaving peptide bonds of basic amino acids. The family consists of nine extant genera and more than 150 recognised species It includes the largest freshwater snails, with several species attaining sizes of more than 100 mm in shell height. The current study is to assess total soluble protein and total peptide content of hydrolyzed apple snail obtained by the action of papain

Sample preparation

Soluble protein content

Total Peptide Content

Results and Discussion

The Soluble Protein Content

Conclusion