Malaysian Journal of Analytical Sciences, Vol 26 No 6 (2022): 1332 - 1343

 

CHARACTERIZATION AND PHYSICOCHEMICAL STUDY OF β -CYCLODEXTRIN- ANGELWING CLAM HYDROLYSATE COMPLEXES

 

(Pencirian dan Kajian Fisikokimia bagi β-Siklodekstrin-Mentarang Hidrolisat Kompleks)

 

Nurul Fasihah Razak*, Atikah Mansor, Nur Adila Basari, Normah Ismail

 

Department of Chemical and Food Technology,

Politeknik Tun Syed Nasir Syed Ismail, 84600 Pagoh, Johor, Malaysia

 

*Corresponding author:nurul.fasihah@ptsn.edu.my

 

 

Received: 12 December 2021; Accepted: 23 November 2022; Published:  27 December 2022

 

Abstract

The formed β-cyclodextrin- angelwing complexes were characterized using Fourier transform infrared spectrometry (FTIR) and sodium dodecyl sulfate-polyacrylamide electrophoresis (SDS-PAGE) to mask the bitterness of angelwing clam protein hydrolysate. The shift of O-H stretching to a lower wavenumber and the reduction of the intensity of band C=O and C-H indicated the formation of β-cyclodextrin- angelwing clam hydrolysate complexes. SDS-PAGE analysis showed a lower number of band distributions, revealing the effects of β-cyclodextrin on the mobility of protein during gel electrophoresis. The physicochemical properties of angelwing clam hydrolysate (BH), kneading method hydrolysate (KMH), and physical mixture hydrolysate (PMH) were studied. When compared to functional properties, BH outperformed KMH and PMH. Meanwhile, KMH and PMH showed a higher water holding capacity and a lower oil holding capacity than BH. While the solubility, foaming properties and emulsifying properties of KMH and PMH were lower than BH, the values were still comparable with others of higher sources of protein hydrolysate. Therefore, KMH and PMH can be one of recent potential functional food ingredients.

 

Keywords: physicochemical analysis, functional properties, angelwing clam, β-cyclodextrin, inclusion complex

 

Abstrak

β-siklodekstrin-mentarang-hidrolisat kompleks yang terbentuk dicirikan menggunakan spektrometer transformasi inframerah Fourier (FTIR) dan elektroforesis gel poliakrilamida-sodium dodekil sulfat (SDS-PAGE). Peralihan peregangan bilangan gelombang O-H yang lebih rendah dan pengurangan intensiti pada gelombang C=O dan C-H menunjukkan pembentukan kompleks hidrolisat β-siklodekstrin-mentarang hidrolisat. Analisis SDS-PAGE menunjukkan jumlah pengedaran bilangan jalur yang lebih rendah membuktikan pengaruh β-siklodekstrin pada pergerakan protein dalam elektroforesis gel. Sifat fizikokimia mentarang hidrolisat (BH), Kaedah menguli hidrolisat (KMH) dan campuran fizikal hidrolisat (PMH) telah dikaji. Dalam membezakan ciri-ciri fungsi, BH menunjukkan ciri-ciri fungsi yang lebih baik daripada KMH dan PMH. KMH dan PMH menunjukkan daya tahan air yang lebih tinggi dan daya tahan minyak yang lebih rendah berbanding BH. Keterlarutan, sifat berbuih dan sifat pengemulsi KMH dan PMH adalah lebih rendah daripada BH, walaubagaimanapun nilainya masih boleh dibandingkan dengan sumber hidrolisat protein yang tinggi. KMH dan PMH dianggap sebagai salah satu potensi ramuan makanan.

 

Kata kunci: analisis fizikokimia, sifat kefungsian, mentarang, β-siklodekstrin, kemasukan kompleks

 

Graphical Abstract

 

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