This study was aimed to optimise the Alcalase® enzymatic hydrolysis extraction of
Asiatic hard clam (AHC) (Meretrix meretrix) protein hydrolysate in terms of hydrolysis
time, hydrolysis temperature, hydrolysis pH, and concentration of enzyme. Protein
hydrolysate produced from AHC (M. meretrix) meat was used to determine the optimum
hydrolysis conditions. Hydrolysis of AHC meat was optimised using the Central
Composite Design Response Surface Methodology (RSM) (CCD). The relationship
between four parameters such as temperature (45 – 65°C), enzyme to substrate
concentration (1 – 2%), hydrolysis time (60 – 180 mins), and pH (7.5 – 9.5) to the degree
of hydrolysis was investigated. The optimum conditions for enzymatic hydrolysis of AHC
meat to achieve the maximum degree of hydrolysis (DH) were observed at 65°C, enzyme
to substrate concentration of 1%, hydrolysis time of 60 mins, and pH 7.5. The enzymatic
protein hydrolysis of AHC meat was predicted using a two factors interaction (2FI) model.
Under these optimum conditions, DH's predicted value was 97.41%, which was close to
the experimental value (97.89%). The freeze-dried protein hydrolysate powder was
characterized concerning the proximate composition. Proximate analysis revealed that the
AHC meat contains 7.92±1.76% of moisture, 2.23±0.89% of crude fat, 1.98±0.82 of ash,
and 10.53±0.04% of crude protein. While the Asiatic hard clam protein hydrolysate
(AHCPH) composed 9.12±0.02% of moisture, 0.80±0.29% of crude fat, and 27.76±0.10%
of ash. The protein hydrolysate produced also contained high protein content
(50.09±0.88%) and may serve as a good protein source.
Investigation of Enzymatic Hydrolysis Kinetics of Soy Protein Isolate: Laboratory And Semi-Industrial Scale
