Optimisation of Enzymatic Hydrolysis Condition of Soybean (Glycine Max (L.) Merr.) Tempeh Protein Hydrolysate Using Response Surface Methodology (RSM)

  • Authors

    • Wan Saidatul Syida Wan Kamarudin
    • Noriham Abdullah
    • Normah Ismail
    • Mohamad Yusuf Maskat
    2019-12-24
    https://doi.org/10.14419/ijet.v7i4.14.27580
  • Enzymatic Hydrolysis, Glutamic Acid Content, RSM, Soybean Tempeh, Total Flavonoid Content
  • The beneficial properties of overripe tempeh as a functional ingredient protein isolate are overlooked by most food manufacturers. The present study aims to optimise the enzymatic hydrolysis conditions to obtain tempeh protein hydrolysate (PH) that can be used as potential functional foods. The enzymatic hydrolysis (using Flavourzyme) conditions, namely, temperature (°C), enzyme to substrate concentration (%) and hydrolysis time (min) on both total flavonoid content (TFC) and glutamic acid content (GAC), as responses, were optimised using response surface methodology (RSM) by employing three factors, 3-level, and central composite rotatable design (CCRD). Enzyme inactivation was successfully performed by keeping the hydrolysate at 85°C in a water bath for 10 min. Based on the results, the optimum conditions for the hydrolysis of 6.0 g of soy protein isolate (SPI) from soybean tempeh were at temperature 55°C with 2.6% enzyme to substrate concentration heated for 128 min which resulted in 8.93 g QE/100 g DEW of TFC and 12.96 g/100 g DEW of GAC. The results also showed that TFC and GAC were significantly influenced by all the factors studied. Therefore, the results suggested that soybean by-product such as overripe tempeh can be converted into hydrolysate which is a good source of protein fortification of various food products as well as a potential functional food ingredient.

     

     


  • References

    1. [1] Farnsworth, E.R. (2006). Handbook of Fermented Functional Foods. CRC Press.

      [2] Dinesh, B.P, Bhakyaraj, R. & Vidhyalakshmi, R. (2009). A Low Cost Nutritious Food “Tempehâ€- A Review. World Journal of Dairy and Food Sciences, 22-27.

      [3] Jookyeong. L. (2011). Soy protein hydrolysate; solubility, thermal stability, bioactivity, and sensory acceptability in a tea beverage. Biocat. and Agr. Bio. Tech. 3, 114-120.

      [4] Yasuyuki, T. & Yoshikawa, M., (2000). Introduction of enterostatin (VPDPR) and a related sequence into soybean proglycinin AlaBlb subunit by site directed mutagenesis. Biosci. Biotech. Biochem. 64, 2731–2733.

      [5] Moure, A., Sineiro, J., Domínguez, H. & Parajó, J.C.( 2006). Functionality of oilseed protein products: A review. Food Resource International, 39, 945–963.

      [6] Chiang, W.D., Shin, C. & Chu, Y.H. (1999). Functional properties of soy protein hydrolysate produced from a continuous membrane reactor system. Food Chem. 65: 189- 194.

      [7] Ringseis, R., Matthes, B., Lehmann, V., Becker, K., Schöps, R., Ulbrich-Hofmann, R. & Eder, K., (2005). Peptides and hydrolysates from casein and soy protein modulate the release of vasoactive substances from human aortic endothelial cells. Biochim. Biophys. Acta 1721, 89–97.

      [8] Gibbs, B.F., Zougman, A.,Masse, R. & Mulligan, C. (2004). Production and characterization of bioactive peptides from soy hydrolysate and soy-fermented food. Food Research International 37:123-131.

      [9] Darmawan, R., N.A. Bringe & E. Gonzalez De Mejia, (2010). Antioxidant capacity of Alcalase hydrolysates and protein profiles of two conventional and seven low glycinin soybean cultivars. Plant Foods Hum. Nutr., 65: 233-240.

      [10] Pacheco-Aguilar, R., Mazorra-Manzano, M.A. & Ramirez- Suarez, J. C. (2008). Functional properties of fish hydrolysate from Pacific whiting (Merluccius productus) muscle produces by a commercial protease. Food Chemistry, 109, 782–789.

      [11] Liaset, B., Lied, E. & Espe, M. (2000). Enzymatic hydrolysis of by-products from the fish-filleting industry; chemical characterisation and nutritional evaluation. Journal of Science and Food Agriculture 80: 581–589

      [12] Prabha, J., Narikimelli, A., Sajini, M.I. & Vincent, S. (2013). Optimization for autolysis assisted production of fish protein hydrolysate from underutilized fish Pellona ditchela. International Journal of Scientific and Engineering Research 4(12): 1863-1869.

      [13] Chang-Qing, W. & Hai-We, R. (2008). Study on preparation technology of small black-soybean peptide. Food Science, 29(5): 231-233.

      [14] Xiangzhen, K., Haiteng, Q. & Huiming, Z. 2007. Enzymatic preparation and functional properties of wheat gluten hydrolysates. Food Chemistry, 101, 615-620.

      [15] Kim, D.O., Chun, O.K., Kim, Y.J., Moon, H.Y. & Lee, C.Y. (2003). Quantification of polyphenolics and their antioxidant capacity in fresh plums. J. Agric.Food Chem. 516, 509-6515.

      [16] Song, T., Barua, K., Buseman, G & Murphy, P.A. (2006). The America Journal of Clinical and Nutritional, 68, 14745-14795.

      [17] Jamdar, S. N., Rajalakshmi, V., Pednekar, M. D., Juan, F., Yardi, V., & Sharma, A. (2010). Influence of degree of hydrolysis on functional properties, antioxidant activity and ACE inhibitory activity of peanut protein hydrolysate. Food Chemistry, 121(1), 178-184.

      [18] Arogundade, L.A. (2006). Functional characterization of Tef (Eragostics tef) protein concentrate: Influence of altered chemical environment on its gelation, foaming, and water hydration properties. Food Hydrocolloids 20: 831- 838.

      [19] Nielsen, P.M., Petersen, D. & Dambmann, C. (2001). Improved method for determining food protein degree of hydrolysis. Journal of Food Science: Food Chemistry and Toxicology, 66, 642-646.

      [20] Kavita, S., Eun, Y.K., Awraris, D.A., Soyoung, H., Shivraj, H.N.,Eul, T.L. & Se, W.P. (2015). Temperature- dependent studies on the total phenolics, flavonoids, antioxidant activities, and sugar content in six onion varieties. Journal of Food and Drug Analysis, 23, 243- 252.

      [21] Chan, W.M. & Ma, C.Y. (1999). Acid modification of proteins from soymilk residue (okara). Food Research International, 32: 119-127. .

  • Downloads

  • How to Cite

    Saidatul Syida Wan Kamarudin, W., Abdullah, N., Ismail, N., & Yusuf Maskat, M. (2019). Optimisation of Enzymatic Hydrolysis Condition of Soybean (Glycine Max (L.) Merr.) Tempeh Protein Hydrolysate Using Response Surface Methodology (RSM). International Journal of Engineering & Technology, 7(4.14), 273-277. https://doi.org/10.14419/ijet.v7i4.14.27580