Please use this identifier to cite or link to this item: http://umt-ir.umt.edu.my:8080/handle/123456789/5192
Title: Response surface optimization of enzymatic hydrolysis condition of lead tree (Leucaena leucocephala) seed hydrolysate
Authors: N.M. Rafi
Keywords: N.M. Sarbon
N.R.A. Halim
A.M. Amin
Lead tree seed
Hydrolysate
Optimization
Issue Date: Sep-2014
Publisher: International Food Research Journal
Abstract: The enzymatic hydrolysis of lead tree seed protein with alcalase to obtain Lead Tree Seed Hydrosylate (LTSH) was optimized using response surface methodology (RSM). A threetiered, factor face centered, central composite design (CCD) was used to study the influence of four independent variables namely: pH (7–9); hydrolysis temperature (50oC, 55oC, 60oC); hydrolysis time (30 min, 60 min, 90 min); and enzyme/substrate (1%, 2%, 3%) ratio on both yield and antioxidant activity. The CCD consisted of twenty-four experimental points and six replicates of central points. All data were analyzed using Design-Expert Software. The optimum conditions obtained from experiments were a pH of 9; an enzyme to substrate ratio of 2%; a hydrolysis time of 90 min; and a temperature of 55°C. Results showed that LTSH derived from optimized hydrolysis exhibited effective ferrous ion chelating activity (92.79%) and strong reducing power (A700 = 3.82) at a concentration of 20 mg/ml. LTSH also demonstrated high DPPH radical scavenging activity (76.21%; IC50 1.99 mg/ml), as well as hydroxyl radical scavenging activity (66.72%; IC50 2.45 mg/ml). Superoxide anion scavenging activity was 55.71% (IC50 3.89 mg/ml) at 20 mg/ml. These results suggest that LTSH has potential as a natural antioxidant of functional food and for use in food processing
URI: http://hdl.handle.net/123456789/5192
ISSN: 1985-4668
Appears in Collections:Journal Articles



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