Effect of Enzymatic Hydrolysis on the Physicochemical and Bioactive Properties of Edible Bird Nest Hydrolysate-Oligocarrageenan Blend Gel

Liew, Yoke Chin (2024) Effect of Enzymatic Hydrolysis on the Physicochemical and Bioactive Properties of Edible Bird Nest Hydrolysate-Oligocarrageenan Blend Gel. Final Year Project (Bachelor), Tunku Abdul Rahman University of Management and Technology.

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Abstract

Edible bird nest (EBN) is delicacy food due to its high therapeutic effect. Carrageenan (CAR) has wide application in food industry as hydrocolloid. This study investigated the effect of enzymatic hydrolysis time of EBN and CAR on the physicochemical and bioactive properties (antioxidant, hypoglycemic and anti-inflammatory properties) of the edible bird nest hydrolysate-oligocarrageenan (EBNH-CARH) blend gel and determine the optimum ratio of EBN and CAR to produce EBNH-CARH blend gel with overall maximum properties stated. EBNH and CARH were hydrolyzed with papain and amylase respectively for 60 and 120 minutes, freeze-dried and mixed based on the mixture design and ratio proposed in response surface. Significant pH change was found in EBN after hydrolysis (p<0.05), but no significant colour change was found in EBN after enzymatic hydrolysis for 60 min (p>0.05). For CAR, enzymatic hydrolysis for 60 minutes led to a significant reduction in pH change (p<0.05). Enzymatic hydrolysis increased the bioactive properties of both EBN and CAR significantly (p<0.05). Significant increase in degree of hydrolysis (DH) was found in EBN and CAR after enzymatic hydrolysis (p<0.05). Similar result has been found in protein solubility of EBN. Viscosity of EBN and gel strength of CAR decreased significantly after enzymatic hydrolysis (p<0.05). FTIR spectrum showed that the enzymatic hydrolysis intensified signals of peaks representing characteristic functional groups in EBN and CAR. The result suggested that optimal enzymatic hydrolysis time of EBN and CAR was 120 minutes. In the optimization of ratio of EBNH-CARH blend gel, optimal ratio of EBNH and CARH was 1:1 respectively. After simulated gastrointestinal digestion, the bioactive properties of blend gels were found to increase significantly.