Beef Hydrolysis by Tamarillo Fruit

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aut.embargoNoen_NZ
aut.filerelease.date2025-02-04
aut.thirdpc.containsNoen_NZ
dc.contributor.advisorYoo, Michelle
dc.contributor.authorNguyen, Vuong Thuy Tien
dc.date.accessioned2022-02-04T00:09:56Z
dc.date.available2022-02-04T00:09:56Z
dc.date.copyright2022
dc.date.issued2022
dc.date.updated2022-02-03T09:10:35Z
dc.description.abstractMeat is an excellent source of nutrients, it contains a high amount of protein and more essential amino acids than plants and other vitamins and minerals required in humans. It has been recommended that protein hydrolysates providing mainly di- and tripeptides are easier to be absorbed in human gastrointestinal digestion than the tetrapeptides or intact proteins. Tamarillin, which is extracted from Tamarillo (Solanum betacea Cav.), was introduced the first time by Li, Scott et al. (2018b) as having its ability to hydrolyse casein protein in milk. The aim of this research is to: (1) study the characterisation of tamarillin and determine its ability to hydrolyse beef proteins. Secondly to; determine the effect of pH and temperature to on the hydrolytic activity of tamarillin. A range of temperature (50, 60, 70, 80 and 90oC) and pH (8, 9, 10, 11 and 12) was used to investigate the optimal condition for tamarillin to hydrolyse minced beef. The hydrolysis reaction occurred within 2, 5, 10, 30 and 60 mins. Kiwifruit was used as a comparison for the proteolytic activity to tamarillin. The proteolytic reaction by kiwifruit was performed at different conditions, 40 and 50oC and pH 4.0 and 8.0. The supernatant of hydrolysate was collected to determine free amino acids profile through LC-MS and polypeptide profile through SDS-PAGE technique. It was found The result from LC-MS and SDS-PAGE revealed that the highest proteolytic activity of tamarillin was occurred at 70oC within 10 min of incubation and at pH 110.5 within 30 45 min. Statistical analysis including One-way ANOVA and Response Surface Methodology reported the optimal condition for tamarillin to hydrolyse meat was at pH 10.5 and 70oC in 45 min. Tamarillin performed a more intensive proteolytic activity than actinidin in kiwifruit within 60 min of reaction. This result provides a fundamental understanding of the proteolytic ability of tamarillin toward beef protein, which may lead to using tamarillin as a new alternative enzyme for producing hydrolysates or modifying proteins. Thus, they are potential is a possibility for producing functional and clinical foods for infants, the elderly, and post-surgery people, who are suffered from low protein digestive abilities due to their immature digestion system, or health status.en_NZ
dc.identifier.urihttps://hdl.handle.net/10292/14875
dc.language.isoenen_NZ
dc.publisherAuckland University of Technology
dc.rights.accessrightsOpenAccess
dc.subjectMeat hydrolysisen_NZ
dc.subjectTamarilloen_NZ
dc.subjectTamarillinen_NZ
dc.subjectPlant proteaseen_NZ
dc.subjectSerine proteaseen_NZ
dc.subjectCysteine proteaseen_NZ
dc.subjectProteolytic enzymeen_NZ
dc.titleBeef Hydrolysis by Tamarillo Fruiten_NZ
dc.typeThesisen_NZ
thesis.degree.grantorAuckland University of Technology
thesis.degree.levelMasters Theses
thesis.degree.nameMaster of Scienceen_NZ
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