Philippine Journal of Science
151 (3): 853-861, June 2022
ISSN 0031 – 7683
Date Received: 21 Dec 2021

Production and Characterization
of Protein Isolates and Hydrolysates
from Slipper Cupped Oyster (Crassostrea iredalei)

Karmelie Jane M. Monaya¹, Honey Lyn R. Gomez², Lhumen A. Tejano¹,
and Jose P. Peralta¹*

¹Institute of Fish Processing Technology, College of Fisheries and Ocean Sciences,
University of the Philippines Visayas, Miagao 5023, Iloilo, Philippines
²Cebu Technological University, Carmen Campus,
RM Durano Ave., Poblacion, Carmen, Cebu, Philippines

*Corresponding author: f153mentor@yahoo.com

 

[Download]
Monaya KJ et al. 2022. Production and Characterization of Protein Isolates and Hydrolysates from Slipper
Cupped Oyster (Crassostrea iredalei). Philipp J Sci 151(3): 853–861. https://doi.org/10.56899/151.03.06

 

ABSTRACT

Proteins from oysters were extracted by the alkaline pH shift method and subsequently subjected to hydrolysis using pepsin. The physico-chemical characteristics of the protein isolate and hydrolysate – such as total soluble protein, protein solubility, water absorption capacity (WAC), oil absorption capacity (OAC), bulk density, hygroscopicity, water activity, and moisture – were determined. The results revealed that hydrolysis of oyster protein isolates (OPIs) significantly increased its functionality. Protein hydrolysates have 86–100% solubility at various pH levels. The WAC (5.65 g/g) and OAC (9.44 g/g) were also significantly higher after hydrolysis. However, the hydrolysates have very low bulk density and high hygroscopicity, which should be considered in the packaging and storage of the product. These findings indicate that oyster protein hydrolysates (OPHs) have the potential for food and nutritional applications as a natural additive or as a protein source in special diets.