The Effect of Enzymatic Hydrolysis on The Properties of Protein Hydrolysate from Paddy Mushroom

Authors

Niken Widya Palupi, Department of Product Agricultural Technology, Faculty of Agricultural Technology, University of Jember, Jember 68121, IndonesiaFollow
Wiwik Siti Windrati, Department of Product Agricultural Technology, Faculty of Agricultural Technology, University of Jember, Jember 68121, Indonesia
Tamtarini Tamtarini, Department of Product Agricultural Technology, Faculty of Agricultural Technology, University of Jember, Jember 68121, Indonesia

Abstract

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.

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Recommended Citation

Palupi, Niken Widya; Windrati, Wiwik Siti; and Tamtarini, Tamtarini (2010) "The Effect of Enzymatic Hydrolysis on The Properties of Protein Hydrolysate from Paddy Mushroom," Makara Journal of Technology: Vol. 14: Iss. 2, Article 4.
DOI: 10.7454/mst.v14i2.695
Available at: https://scholarhub.ui.ac.id/mjt/vol14/iss2/4