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conferenceseries.com
October 27-29, 2016 Rome, Italy
15th International Conference on
Food Processing & Technology
Volume 7, Issue 12 (Suppl) J Food Process Technol 2016
ISSN: 2157-7110 JFPT, an open access journal Food Technology 2016
October 27-29, 2016
Optimization of enzymatic hydrolysis condition of mud crab (Scylla serrata ) meat to obtain maximum angiotensin-
converting enzyme inhibitory (ACEI) activity
Amiza Mat Amin, Zaliha Harun, Norizah Mhd Sarbon and Mohamad Khairi Mohd Zainol
Universiti Malaysia Terengganu, Malaysia
This study reported the optimization of enzymatic protein hydrolysis condition of mud crab meat to obtain maximum angiotensin-
converting inhibitory (ACEI) activity. Firstly, screening of commercial food grade enzymes (Alcalase®, Protamex™, Neutrase® and
papain) were carried out with hydrolysis time of 1 to 4 hours to select the enzyme with the highest ACEI activity. Then, enzymatic
hydrolysis was further optimized by using Response Surface Methodology with a face centered Central Composite Design (CCD).
Four variables including temperature (45-65°C), pH (pH 5.5-7.5), hydrolysis time (1-4 hours) and enzyme to substrate (E/S) ratio
(1-3%) were employed. It was found that mud crab hydrolysate produced from Protamex™ gave the highest ACEI activity compared
to Alcalase®, Neutrase® and papain. Optimization study shows that 2FI model can be used to describe the effect of the four variables
on the ACEI activity of mud crab. The optimum condition was at 65°C, pH 5.5, 1% E/S and 4 hours of hydrolysis time. Validation of
optimum condition shows that the experimental value of ACEI activity (88.93%) was close to that of predicted value (90.08%). The
IC50 of ACEI activity of mudcrab hydrolysate prepared at this optimum condition was 2.64±0.112 mg/ml. In conclusion, mud crab
hydrolysate is an alternative source of ACEI peptides. Further study is on going to purify and characterize this bioactive peptide.
Biography
Amiza Mat Amin has completed her Bachelor of Technology (Food Technology) from Universiti Sains Malaysia in 1993 and obtained her PhD from Leeds University,
UK in 1998. Currently, she is an Associate Professor and Dean of School of Food Science and Technology, Universiti Malaysia Terengganu, Malaysia. Her main
research interest is on food protein.
Amiza Mat Amin et al., J Food Process Technol 2016, 7:12 (Suppl)