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. keywords: mentarang (pholas orientalis), hydrolysate, alcalase, solubility, colour, hydrolysis