Protein hydrolysate was prepared from Paddy (Volvariella volvaceae) mushroom. Hydrolysis uses commercially protease available Protamex ™ with enzyme concentration of 0.1% (w/w). Hydrolysis was performed at three different temperatures (room temperature, 40 °C, and 50 °C) with different incubation periods (60, 90, and 120 minutes). Enzyme inactivation was done in 90 °C for 3 minutes. Yield and degree of hydrolysis ranged from 94.76% to 99.55% and 19.06% to 24.59%. Protein solubility was about 89–11,8%. The longer time of hydrolysis, the darker the color of protein hydrolysate. Protein hydrolysate which has hydrolysis at 50 °C for 120 minutes has the highest protein yield and the best sensory properties: 4.76 (taste liking), 3.68 (aroma liking), and 4.56 (overall liking). However, this protein hydrolysate has the potential for application as an ingredient in formulated diets.
N. Bhaskar, V.K. Modi, K. Govindaraju, C. Radha, R.G. Lalitha, Bioresour. Technol. 98 (2007) 388.
M.I. Mahmoud, Food Technol. 48 (1994) 89.
R. Šlizyte, E. Daukšas, E. Falch, I. Storrø, T. Rustad, Process Biochem. 40 (2005) 2021.
W. Wang, E.G. Mejia, Compre. Rev. Food Sci. Food Saf. 4 (2005) 63.
H. Korhonen, A.Pilhanto. Curr. Pharm. Des. 9 (2003) 1297.
M.S. Sinaga, Jamur Merang dan Budidayanya, Penebar Swadaya, Jakarta, 2001, p. 54.
B. Cahyono, J. Dede, Sayuran Elite Jamur Merang: Budidaya, Pengembangan dan Potensi Pasar, CV. Aneka, Solo, 2004, p. 45.
A. Clemente, Trends Food Sci. Technol. 11 (2000) 254.
O.H. Lowry, N.J. Rosebrough, A.L. Farr, R.J. Randall, J. Biol. Chem. 193 (1951) 265.
J. Adler-Nissen, J. Agric. Food Chem. 27 (1979) 1256.
S.E. Molina Ortiz, J.R. Wagner, Food Res. Int. 35 (2002) 511.
H.G. Kristinsson, B.A. Rasco, Crit. Rev. Food Sci. Nutr. 40 (2000a) 43.
M.A. Ovissipour, A. Abedian, B. Motamedzadegan, R. Rasco, H. Safari, Shahiri, Food Chem. 115 (2009) 238.
P. Feliciano, Bejasono, H. Corke, Food Chem. 65 (1999) 493.
S.I. Aspmo, S.J. Horn, V.G.H. Eijsink, Process Biochem. 40 (2005) 1957.
N. Bhaskar, T. Benila, C. Radha, R.G. Lalitha, Bioresour. Technol. 99 (2008) 4105.
H.G. Kristinsson, B.A. Rasco, J. Agric. Food. Chem. 48 (2000b) 657.
A.S. Novozymes, Product Sheet ProtamexTM, 2002 [12 Juli 2010]. Tersedia di: www.novozymes.com.
G.B. Naranjo, L.S. Malec, M.S. Vigo, Food Chem. 62 (1998) 309.
M.J. Cho, N. Unblesbay, F.H. Hsie, A.D. Clark, J. Agric. Food. Chem. 52 (2004) 5895.
R. Raksakulthai, N.F. Haard, Crit. Rev. Food Nutr. 43 (2003) 401.
B.C. Saha, K. Hayashi, Biotechnol. Adv. 19 (2001) 355.
I. Aubes-Dufau, J. Capdevielle, J.L. Seris, D. Combes, FEBS Lett. 364 (1995) 115.
Palupi, Niken Widya; Windrati, Wiwik Siti; and Tamtarini, Tamtarini
"The Effect of Enzymatic Hydrolysis on The Properties of Protein Hydrolysate from Paddy Mushroom,"
Makara Journal of Technology: Vol. 14
, Article 4.
Available at: https://scholarhub.ui.ac.id/mjt/vol14/iss2/4
Chemical Engineering Commons, Civil Engineering Commons, Computer Engineering Commons, Electrical and Electronics Commons, Metallurgy Commons, Ocean Engineering Commons, Structural Engineering Commons