EFFECT OF ENZYMATIC HYDROLYSIS ON THE STRUCTURAL AND PROTEIN SOLUBILITY OF EGGSHELL MEMBRANE
Eggshell membrane (ESM) is considered food waste or a by-product of the egg processing industry. It has huge application potential in the engineering, nutraceutical, pharmaceutical, and cosmeceutical sectors. Recently, researchers have shown an increased interest in ESM hydrolysate (ESMH) from enzym...
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2022
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2-s2.0-85140219530 Kadir N.F.S.A.; Ahmad N.M.; Mohamad S.A.S.; Chua L.S.; Tan E.T.T. EFFECT OF ENZYMATIC HYDROLYSIS ON THE STRUCTURAL AND PROTEIN SOLUBILITY OF EGGSHELL MEMBRANE 2022 Jurnal Teknologi 84 6 10.11113/jurnalteknologi.v84.18654 https://www.scopus.com/inward/record.uri?eid=2-s2.0-85140219530&doi=10.11113%2fjurnalteknologi.v84.18654&partnerID=40&md5=e44409d30835eb1f439be394c92a433e Eggshell membrane (ESM) is considered food waste or a by-product of the egg processing industry. It has huge application potential in the engineering, nutraceutical, pharmaceutical, and cosmeceutical sectors. Recently, researchers have shown an increased interest in ESM hydrolysate (ESMH) from enzymatic hydrolysis in biomaterial applications. Nonetheless, there is lacking of information on the characteristics of ESMH. Thus, this study aims to characterise ESMH attained from enzymatic hydrolysis. The ESM was manually separated from the eggshell, and then subjected to enzymatic hydrolysis using two (2) different enzymes (alcalase (Al) and trypsin (Tr)). The alcalase-treated ESMH (Al-ESMH) and trypsin-treated ESMH (Tr-ESMH) were then characterised by using Ultra-violet Visible Spectroscopy (UV-Vis) and Fourier Transform Infrared Spectroscopy (FTIR). UV spectra displayed two intense absorbance peaks; 238 nm and 280 nm. The second peak at 280 nm was used to quantify the soluble protein in ESMHs. The results showed that the Al-ESMH had higher protein solubility (17.25±0.11 mg/mL) than the Tr-ESMH (3.28±0.11 mg/mL) and ESM (2.11±0.19 mg/mL). The FTIR spectra of ESMHs prove the presence of peptides for both treated ESM samples after enzymatic hydrolysis. © 2022 Penerbit UTM Press. All rights reserved. Penerbit UTM Press 1279696 English Article All Open Access; Gold Open Access |
author |
Kadir N.F.S.A.; Ahmad N.M.; Mohamad S.A.S.; Chua L.S.; Tan E.T.T. |
spellingShingle |
Kadir N.F.S.A.; Ahmad N.M.; Mohamad S.A.S.; Chua L.S.; Tan E.T.T. EFFECT OF ENZYMATIC HYDROLYSIS ON THE STRUCTURAL AND PROTEIN SOLUBILITY OF EGGSHELL MEMBRANE |
author_facet |
Kadir N.F.S.A.; Ahmad N.M.; Mohamad S.A.S.; Chua L.S.; Tan E.T.T. |
author_sort |
Kadir N.F.S.A.; Ahmad N.M.; Mohamad S.A.S.; Chua L.S.; Tan E.T.T. |
title |
EFFECT OF ENZYMATIC HYDROLYSIS ON THE STRUCTURAL AND PROTEIN SOLUBILITY OF EGGSHELL MEMBRANE |
title_short |
EFFECT OF ENZYMATIC HYDROLYSIS ON THE STRUCTURAL AND PROTEIN SOLUBILITY OF EGGSHELL MEMBRANE |
title_full |
EFFECT OF ENZYMATIC HYDROLYSIS ON THE STRUCTURAL AND PROTEIN SOLUBILITY OF EGGSHELL MEMBRANE |
title_fullStr |
EFFECT OF ENZYMATIC HYDROLYSIS ON THE STRUCTURAL AND PROTEIN SOLUBILITY OF EGGSHELL MEMBRANE |
title_full_unstemmed |
EFFECT OF ENZYMATIC HYDROLYSIS ON THE STRUCTURAL AND PROTEIN SOLUBILITY OF EGGSHELL MEMBRANE |
title_sort |
EFFECT OF ENZYMATIC HYDROLYSIS ON THE STRUCTURAL AND PROTEIN SOLUBILITY OF EGGSHELL MEMBRANE |
publishDate |
2022 |
container_title |
Jurnal Teknologi |
container_volume |
84 |
container_issue |
6 |
doi_str_mv |
10.11113/jurnalteknologi.v84.18654 |
url |
https://www.scopus.com/inward/record.uri?eid=2-s2.0-85140219530&doi=10.11113%2fjurnalteknologi.v84.18654&partnerID=40&md5=e44409d30835eb1f439be394c92a433e |
description |
Eggshell membrane (ESM) is considered food waste or a by-product of the egg processing industry. It has huge application potential in the engineering, nutraceutical, pharmaceutical, and cosmeceutical sectors. Recently, researchers have shown an increased interest in ESM hydrolysate (ESMH) from enzymatic hydrolysis in biomaterial applications. Nonetheless, there is lacking of information on the characteristics of ESMH. Thus, this study aims to characterise ESMH attained from enzymatic hydrolysis. The ESM was manually separated from the eggshell, and then subjected to enzymatic hydrolysis using two (2) different enzymes (alcalase (Al) and trypsin (Tr)). The alcalase-treated ESMH (Al-ESMH) and trypsin-treated ESMH (Tr-ESMH) were then characterised by using Ultra-violet Visible Spectroscopy (UV-Vis) and Fourier Transform Infrared Spectroscopy (FTIR). UV spectra displayed two intense absorbance peaks; 238 nm and 280 nm. The second peak at 280 nm was used to quantify the soluble protein in ESMHs. The results showed that the Al-ESMH had higher protein solubility (17.25±0.11 mg/mL) than the Tr-ESMH (3.28±0.11 mg/mL) and ESM (2.11±0.19 mg/mL). The FTIR spectra of ESMHs prove the presence of peptides for both treated ESM samples after enzymatic hydrolysis. © 2022 Penerbit UTM Press. All rights reserved. |
publisher |
Penerbit UTM Press |
issn |
1279696 |
language |
English |
format |
Article |
accesstype |
All Open Access; Gold Open Access |
record_format |
scopus |
collection |
Scopus |
_version_ |
1809678480016670720 |