*Amiza, M. A. & Masitah, M.

Department of Food Science,
Faculty of Agrotechnology and Food Science,
Universiti Malaysia Terengganu, 21030 Kuala Terengganu, Terengganu, Malaysia.

ABSTRACT. The objective of this study is to establish the optimum hydrolysis conditions for blood cockle (Anadara granosa) using Alcalase® employing response surface methodology (RSM). A three-level face-centered central composite design (CCD) was adapted in the study. The effects of temperature (45-65oC), pH (7.5-9.5), ratio of enzyme to substrate level (1-2%) and hydrolysis time (60-180 minutes) were studied in order to obtain the optimum degree of hydrolysis. The optimal conditions for enzymatic hydrolysis of blood cockle were found to be at 65oC, pH of 9.5, enzyme concentration at 2% and hydrolysis time of 180 minutes. The enzymatic hydrolysis of cockles gave a quadratic fit with the experimental data. Under these optimum conditions, the predicted value for degree of hydrolysis was 34.05%, while the actual experimental data was 37.27%. The lyophilized blood cockle hydrolysate was composed of 8.59% water, 74% protein, 5.80% fat, 10.22% ash and 1.39% carbohydrate.

KEYWORDS. Alcalase®, blood cockle, degree of hydrolysis, optimization


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