EFFECT OF ENZYMATIC HYDROLYSIS ON THE STRUCTURAL AND PROTEIN SOLUBILITY OF EGGSHELL MEMBRANE

Eggshell membrane (ESM) is considered food waste or a by-product of the egg processing industry. It has huge application potential in engineering, nutraceutical, pharmaceutical, and cosmeceutical sectors. Recently, researchers have shown an increased interest ESM hydrolysate (ESMH) from enzymatic hydrolysis biomaterial applications. Nonetheless, there lacking information on characteristics ESMH. Thus, this study aims to characterise ESMH attained hydrolysis. The was manually separated eggshell, then subjected using two (2) different enzymes (alcalase (Al) trypsin (Tr)). alcalase-treated (Al-ESMH) trypsin-treated (Tr-ESMH) were characterised by Ultra-violet Visible Spectroscopy (UV-Vis) Fourier Transform Infrared (FTIR). UV spectra displayed intense absorbance peaks; 238 nm 280 nm. second peak at used quantify soluble protein ESMHs. results showed that Al-ESMH had higher solubility (17.25±0.11 mg/mL) than Tr-ESMH (3.28±0.11 (2.11±0.19 mg/mL). FTIR ESMHs prove presence peptides for both treated samples after