Commenced in January 2007
Frequency: Monthly
Edition: International
Paper Count: 30135
Degree of Hydrolysis of Proteinaceous Components of Porang Flour Using Papain

Authors: Fadilah Fadilah, Rochmadi Rochmadi, Siti Syamsiah, Djagal W. Marseno

Abstract:

Glucomannan can be found in the tuber of porang together with starch and proteinaceous components which were regarded as impurities. An enzymatic process for obtaining higher glucomannan content from Porang flour have been conducted. Papain was used for hydrolysing proteinaceous components in Porang flour which was conducted after a simultaneous extraction of glucomannan and enzymatic starch hydrolysis. Three variables affecting the rate were studied, i.e. temperature, the amount of enzyme and the stirring speed. The ninhydrin method was used to determine degree of protein hydrolysis. Results showed that the rising of degree of hydrolysis were fast in the first ten minutes of the reaction and then proceeded slowly afterward. The optimum temperature for hydrolysis was 60 oC. Increasing the amount of enzyme showed a remarkable effect to degree of hydrolysis, but the stirring speed had no significant effect. This indicated that the reaction controlled the rate of hydrolysis.

Keywords: Degree of hydrolysis, ninhydrin, papain, porang flour, proteinaceous components.

Digital Object Identifier (DOI): doi.org/10.5281/zenodo.1125863

Procedia APA BibTeX Chicago EndNote Harvard JSON MLA RIS XML ISO 690 PDF Downloads 822

References:


[1] K. Katsuraya, K. Okuyama, K. Hatanaka, R. Oshima, T. Sato, and K. Matsuzaki , K., “Constitution of konjac glucomannan: chemical analysis and 13C NMR spectroscopy,” Carbohydrates Polymers, vol.53, pp. 183-189, 2003.
[2] E.I. Yaseen, T.J. Herald, F.M. Aramouni, and S. Alawi, “Rheological properties of selected gum solutions,” Food Research International, vol. 8, pp. 111-119, 2005.
[3] C. Zhang, J. Chen, and F. Yang, “Konjac Glucomannan : a promising polysaccharide for OCDDS,” Carbohydrate Polymers, vol. 104, pp. 175-181, 2014.
[4] BioMatNet (Biological Material for Non-Food Products), “Glucomannan : A New Vegetal Texturing Agent for European Food and Non-Food Industries,” http://www.biomatnet.org/publications/f4106fin.pdf, 2000.
[5] W. Xu, S. Wanf, T. Ye, W. Jin, J. Liu, J. Lei, B. Li, and C. Wang, “A simple and feasible approach to purify konjac glucomannan from konjac flour - temperature effect,” Food Chemistry, vol. 158, pp. 171-178, 2014.
[6] O. Tatirat and S.Charoenrein, “Pyisicochemical properties of konjac glucomannan extracted from konjac flour by a simple centrifugation process,” LWT-Food Science and Technology, vol. 44, pp. 2059-2063, 2011.
[7] W. Fang and P. Wu, “Variations of konjac glukomannan (KGM) from Amorphophallus konjac and its refined powder in China,” Food Hydrocolloids, vol. 18, pp. 167-170, 2004.
[8] Fadilah, Rochmadi, S. Syamsiah, and Haryadi, ‘Hydrolysis of starch in porang flour using alpha amylase’” Journal of Engineering Science and Technology, vol. 10, special issue 6, pp. 1-8, Jan., 2015.
[9] B. Li, B. Xie, and J.F. Kennedy, “Studies on the molecular chain and morphology of konjac glucomannan, Carbohydrate Polymers, vol. 64, pp. 510 – 515, 2006.
[10] X. Wang, Y. Yuan, K. Wang, D. Zhang, Z. Yang, and P. Xu, “Deproteinization of gellan gum produced by Spingomonas paucimobilis ATCC 31461,” Journal of Biotechnology, vol. 128, pp. 403-407, 2007.
[11] G.L. Huang, Q. Yang, and Z.B., Wang, “Extraction and deproteinization of mannan oligosaccharides,” Z. Naturforsch, vol. 65 c, pp. 387-390, 2010.
[12] W. Yang, Y. Wang, X. Li, and P. Yu, ‘Purification and structural characterization of Chinese yam polysaccharide and its activities,” Carbohydrate Polymers, vol. 117, pp. 1021-1027, 2015.
[13] S. Khanna and R.F. Tester, “Influence of purified konjac glucomannan on the gelatinization and retrogradation properties of maize and potato starches,” Food Hydrocolloids, vol. 20, pp. 567-576, 2006.
[14] M.A. Navarette del Toro and F.L. Garcia-Carreno, “Evaluation of the progress of protein hydrolysis,” in Handbook of Food Analytical Chemistry. Water, Protein, Enzymes, Lipids, and Carbohydrates, R.E. Wrolstad, T.E. Acree, E. A. Decker, S.J. Schwartz, P. Sporns (Eds), vol. 1, New Jersey, John Wiley & Sons, 2002, pp. B2.2.1-B2.2.14.
[15] P. Gonzalez-Tello, F. Camacho, E. Jurado, M.P. Paez, and E.M. Guadix, “Enzymatic Hydrolysis of Whey Proteins: I. Kinetic Models,” Biotechnology and Bioengineering, vol 44., pp. 523-528, 1994.
[16] S. Damrongsakkul, K. Ratanathammapan, K. Komolpis, and W. Tanthapanichakoon, “Enzymatic hydrolyisis of rawhide using papain and nuetrase,” Journal of Industrial and Engineering Chemistry, vol. 14, pp. 202-206, 2008.
[17] L. Qin, B. Zhu, D. Zhou, H. Wu, H. Tan, J. Yang, D. Li, X. Dong, and Y. Murata, :Preparation and anti oxidant activity of enzymatic hydrolysates from purple sea urchin a9Strongylocentrotus nudusa0 gonad’” LWT-Food Sciience and Technology, vol.44, pp. 1113-1118, 2011.
[18] M. Zarei, A. Ebrahimpour, A. Abdul_Hamid, F. Anwar, and N. Saari, “Production of defatted palm kernel cake protein hydrolysate as a valuable source of natural antioxidants’, Int. J. Mol. Sci., vol. 13, pp. 8097-8111, 2012.
[19] M. Zhang, T. Mu, and M. Sun, “Sweet potato protein Hydrolysates: antioxidant activity and protective effects on oxidative DNA damage,” International Journal of Food Science and Technology, vol. 47, pp. 2304-2310, Nov., 2012.