Effects of the enzymatic hydrolysis conditions using Alcalase on the total soluble solids content of Spirulina platensis hydrolysate and the drink product development of the hydrolysate

Abstract

The purpose of this project is to investigate the effects of enzymatic hydrolysis conditions, using Alcalase enzyme, on the total soluble solids content of Spirulina platensis hydrolysate, and also to develop a drink product from the hydrolysate. The highest total free amino acids content in hydrolysate, based on the weight of S. platensis used for extraction, was obtained (46.88 ± 0.16%), under the conditions of using 5% (w/v) of S. platensis sample in diluted water, 1% (v/v) Alcalase enzyme, at 50oC for 3 hours. The presence of 16 amino acids was recorded, including all essential amino acids except Tryptophan. The results of total phenolic content and total flavonoid content were 716.083 ± 14.27 μg GAE/g of sample and 400.49 ± 15.26 μg RE/g of sample, respectively. A sensory test was performed to evaluate the consumer acceptance with different recipes of the S. platensis drink products. The results showed that the mixture of S. platensis hydrolysate with passion fruit juice in the ratio of 1:1 (v/v) was the most preferred by the panelists. Keywords: Spirulina platensis, enzymatic hydrolysis, Alcalase, amino acids, antioxidant capacity, sensory evaluation.