Evaluation on the Properties of Mentarang (Pholas orientalis) Protein Hydrolysate

Mentarang (Pholas orientalis) protein hydrolysate was produced by hydrolysis with Alcalase 2.4L using pH-stat method. The muscle was initially hydrolysed for 2 hours at 3% enzyme-substrate ratio, 60°C and pH 8.5, centrifuged and freeze dried. The yield, composition and functional properties of the resulting hydrolysate were determined. A reasonably high yield was achieved which is 11.03%. The hydrolysate was characterized by high protein content (43.0%) and yellowish in colour (L* = 72.98, a* = 0.42, b* = 15.15). It contains high amount of essential amino acids (45.62%) with alanine and serine as the dominant amino acids. The protein hydrolysate had an excellent solubility (92.32%) and an emulsifying stability index of 36.13 min. Foaming properties decrease significantly (p 0.05) with increasing time of foam. In view of these beneficial properties, mentarang (Pholas orientalis) hydrolysate has the potential for application as a natural additive in food.