merged

Optimization of Enzymatic Protein Hydrolysis Condition on the Degree of
Hydrolysis of Freshwater Clam (Corbicula fluminea)
Siti Nur Fasya Binti Fauzi
Supervisor: Prof Madya Dr. Amiza binti Mat Amin
Bachelor of Food Science (Food Technology)
School of Food Science and Technology
The aim of this study is to optimize the enzymatic protein hydrolysis condition of
freshwater clam (Corbicula fluminea) meat by using a Alcalase® to achieve maximum
degree of hydrolysis (DH). A three-level face-centered central composite design (CCD)
will be employed using Response Surface Methodology (RSM). Four independent variables
of enzymatic hydrolysis conditions will be applied, which are pH, temperature, hydrolysis
time and enzyme concentration. The protein hydrolysates from each optimization run will
be lyophilized prior to determination of degree of hydrolysis. Finally, determination of
proximate analysis of freshwater clam meat hydrolysate prepared under the suggested
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 variables of
freshwater clam meat towards degree of hydrolysis and the optimum condition to obtain
maximum degree of hydrolysis. Furthermore, the proximate analysis of freshwater clam
meat hydrolysate prepared under optimum condition will be obtained.
1311 | UMT UNDERGRADUATE RESEARCH DAY