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Optimization of Protein Enzymatic Hydrolysis Condition on the Degree of
Hydrolysis of Undulated Surf Clam (Paphia Undulate) Meat by Using
Alcalase®
Nurul Afifah Binti Ahmad Zhari
Supervisor: Assoc. Prof Dr. Amiza binti Mat Amin
Bachelor of Food Science (Food Technology)
School of Science and Technology
The objective of this study is to optimize enzymatic protein hydrolysis of undulated surf
clam (Paphia undulate) to achieve maximum degree of hydrolysis (DH) by using
Alcalase®. A three-level face –centered central composite design will be used by using
Response Surface Methodology to study the effect of four enzymatic hydrolysis
parameters which are temperature, time, enzyme to substrate ratio and pH on DH. The
protein hydrolysates from each optimization run will be lyophilized prior to DH
determination. Determination of proximate composition of undulated surf clam meat and
its hydrolysate prepared at optimum condition will be carried out. It is expected that
optimization study will suggest a model to explain the relationship between the four
independent hydrolysis conditions of undulated surf clam towards DH and the optimum
condition to obtain maximum DH. Furthermore, the proximate analysis of undulated surf
clam meat and its hydrolysate prepared under optimum condition also will be obtained.
1284 | UMT UNDERGRADUATE RESEARCH DAY