Sains Malaysiana 53(10)(2024): 3383-3394

http://doi.org/10.17576/jsm-2024-5310-12

 

Exploring the Potential of Nyonya Kuih Residues as the Substrate for Yeast Cell Protein Production

(Meneroka Potensi Sisa Kuih Nyonya sebagai Substrat Penghasilan Protein Sel Yis)

 

PEI LING TANG* & WEI HERNG WONG

 

Department of Bioscience, Faculty of Applied Sciences, Tunku Abdul Rahman University of Management and Technology, 53300 Setapak, Kuala Lumpur, Malaysia

 

Received: 3 April 2024/Accepted: 15 August 2024

 

Abstract

Nyonya kuih, a popular Malaysian traditional cuisine that have short shelf life due to their high moisture and fat contents. The unsold kuihs usually ended up as food residue. Thus, kuih talam(KT) and kuih lapis (KL), two varieties of Nyonya kuih were chosen as the investigative substrates to explore the recycling potential of this food residue. Initially, the effect of fat content on the enzymatic hydrolysability of the residues to release fermentable sugar was investigated. The efficiency of lipase-pretreatment (LP), polyvinylpyrrolidone-post-treatment (PVP) and their combination in lipid removal was determined. Then, the potential of the resulting glucose-rich hydrolysates for Saccharomyces cerevisiae yeast cell biomass production was assessed, with molasses as the positive control. Results indicated that combined LP and PVP (LP-PVP) significantly (p<0.05) reduced crude fat content, while increasing the total sugar content of KT and KL hydrolysates by approximately 3.4 and 26.3 times, respectively. Yeast cell biomass produced from KT and KL hydrolysates were increased by 23% and 39%, respectively after LP-PVP treatment. Despite the yeast cells’ yield (by dry cell weight) from molasses fermentation being 19% and 11% higher than those from KT and KL hydrolysates, respectively, KT and KL hydrolysates were proven superior due to the significantly higher (p<0.05) crude protein content in yeast cell produced from both hydrolysates. Further study is needed to enhance yeast cell yield from the fermentation of KT and KL hydrolysates, thereby improving the overall protein yield from the fermentation process. This study provides new insight into a novel food residue recycle strategy, promoting sustainable food production aligned with SDG 12.

 

Keywords: Amylase hydrolysis; lipase-pretreatment; Nyonya kuih; polyvinylpyrrolidone-post-treatment; yeast cell protein

 

Abstrak

Kuih Nyonya, sejenis hidangan tradisi Malaysia yang terkenal, namun mempunyai jangka simpanan yang pendek kerana kandungan air dan lemaknya yang tinggi. Kebiasaannya, kuih yang tidak terjual dibuang sebagai sisa makanan. Oleh itu, sisa kuih talam (KT) dan kuih lapis (KL) telah dipilih sebagai substrat dalam kajian ini untuk menerokai potensi kitar semula sisa makanan ini. Pada mulanya, kesan kandungan lemak terhadap prestasi hidrolisis berenzim untuk membebaskan gula boleh difermentasikan dikaji. Tambahan, keberkesanan pra-rawatan lipase (LP), pasca-rawatan polivinilpirolidon (PVP) dan gabungannya terhadap kecekapan penyingkiran lemak juga ditentukan. Kemudiannya, potensi kegunaan hidrolisat gula yang terhasil untuk penghasilan biojisim sel yis Saccharomyces cerevisiae dinilai, dengan menggunakan molas sebagai kawalan positif. Keputusan kajian menunjukkan bahawa gabungan LP dan PVP mengurangkan kandungan lemak kasar dalam hidrolisat dengan signigikan (p<0.05), sementara kandungan jumlah gula dalam hidrolisat KT dan KL meningkat masing-masing sebanyak 3.4 dan 26.3 kali. Biojisim sel yis yang terhasil daripada hidrolisat KT dan KL masing-masing meningkat sebanyak 23 % dan 39% selepas rawatan gabungan LP-PVP. Walaupun hasil sel yis (berdasarkan berat kering sel) daripada penapaian molas adalah 19% dan 11% lebih tinggi daripada penapaian hidrolisat KT dan KL, hidrolisate KT dan KL masih terbukti lebih unggul disebabkan kandungan protein kasar sel yis yang terhasil adalah lebih tinggi secara signifikan (p<0.05) berbanding dengan yang dihasilkan melalui penapaian molas. Kajian lanjut diperlukan untuk meningkatkan hasil sel yis daripada penapaian hidrolisat KT and KL, seterusnya meningkatkan hasil protein keseluruhan daripada proses penapaian ini. Maka, kajian awal ini dijangka akan memberi pandangan baharu mengenai strategi pengitaran semula sisa makanan yang baharu, seterusnya menggalakkan perkembangan sistem pengeluran makanan mampan yang sejajar dengan Matlamat Pembangunan Mampan 12 (SDG12).       

 

Kata kunci: Hidrolisis amilase; Kuih Nyonya; pasca-rawatan polivinilpirolidon; pra-rawatan lipase; protein sel yis

 

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*Corresponding author; email: tangpl@tarc.edu.my