The Effect of Papain Enzyme Dosage on the Modification of Egg-yolk Lecithin Emulsifier Product through Enzymatic Hydrolysis Reaction

Abstract

Lecithin is needed as a bioemulsifier product in stabilizing agents for the food, pharmaceutical and cosmetic industries due to its renewability and as it is environmentally friendly. In the food industry, most of the emulsifiers used are the oil-in-water (O/W) type. Lecithin can be seen as a promising emulsifier product because it is extracted from egg yolk and modified by enzymatic hydrolysis reaction using the papain enzyme. This modification will change the molecular structure of the compound, which makes lecithin more stable in the oil-in-water type of emulsion. This study aims to determine the optimum amount of papain enzyme used in the hydrolysis reaction to achieve the most stable O/W lecithin emulsion type. The results show that the breaking of a single fatty acid chain from the structure of lecithin can be demonstrated by FTIR instrumentation. The fatty acids detected from the lecithin structure are shown at wavenumber 1699.45 cm -1 (C=O), 1231.44 cm -1 (C-O), 1422.45 cm -1 (C-O-H), 1092.85 cm -1 (C-C), 665.89 cm -1 (CH2), and 3400.57 (-OH in carboxylate). Determination of the modified lecithin yield was made by several tests, namely a stability test, and tests for acid value, surface tension and zeta potential. From the results of tests, the emulsion stability for the O/W type was achieved in modified-lecithin using a 4% papain enzyme dosage, with a stability duration of up to 31 hours. The lowest acid number was achieved in modified-lecithin using a 2% papain enzyme dosage with value of 10.40. The lowest surface tension was obtained in modified-lecithin using a 2% papain enzyme dosage with a surface tension value of 48.68 dyne/cm. The zeta potential of the modified-lecithin using a 2% papain enzyme had a value of -94.8 mV. These results show that the enzymatic hydrolysis of lecithin using a papain enzyme is clearly able to enhance the emulsifier properties of the lecithin produced.

Biodegradable Coatings Based on Cassava Starch and Poly(Vinyl Alcohol): Potential Application for Prolonging the Shelf Life of Strawberries (Fragaria ananassa) cv. San Andreas

“…This band has lower intensity in the spectrum of soybean oil. In the region of 1743 to 1720 cm –1 of the spectrum of soybean oil, lecithin, and PVA, stretching bands characteristic of nonhydrolyzed C–O, CO, and CO groups, respectively, were observed. , …”

“…These groups can be obtained from the degradation of glycerol (glyceraldehyde and dihydroxyacetone) . The bands between 1250 and 1112 cm –1 of the spectra of PVA, starch, lecithin, and glycerol were attributed to O–C–O acetate bonds, asymmetric stretching of C–O–C, vibrational stretching of C–O, and primary alcohol stretching. ,, The band at 1089 cm –1 was attributed to the vibrational stretching of C–C …”

“…In the region of 1743 to 1720 cm −1 of the spectrum of soybean oil, lecithin, and PVA, stretching bands characteristic of nonhydrolyzed C−O, C�O, and C�O groups, respectively, were observed. 44,45 The bands in the region between 1651 and 1648 cm −1 of the spectra of soybean oil, glycerol, and starch were attributed to the C�C vibration, water bending, and C−O groups associated with water bending, respectively. However, we cannot neglect the carboxylic groups (C�O; ketones and aldehydes) that absorb at 1650 cm −1 .…”

“…44,45,47 The band at 1089 cm −1 was attributed to the vibrational stretching of C−C. 44 3.10. Film Microstructure.…”

Nano- and Micro-Encapsulation of Long-Chain-Fatty-Acid-Rich Melon Seed Oil and Its Release Attributes under In Vitro Digestion Model

“…Certain functional classes located in the FTIR spectrum indicated the existence of the lecithin molecule. Stretching vibrations corresponding to visible bands at 3409 cm −1 (oxygen-hydrogen bond, O-H) and 1698 cm −1 (carbon-oxygen double bond, C=O) were present in the lecithin FTIR spectrum [65]. Additionally, stretching bands equal to the carbon-oxygen bond (C-O, 1170 cm −1 ) and carbon-carbon bond (C-C, 1062 cm −1 ) signalized the lecithin molecule.…”