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<p>This study produced a baby clam (<i>Corbiculidae sp.</i>) meat protein hydrolysate with a degree of hydrolysis (DH) of 12.66 ± 0.26%. It showed a pancreatic lipase inhibition activity of 36.83 ± 1.17% and a half inhibitory concentration (IC50) of 2.68&#xa0;mg/ml, 1.74 times higher than that of Orlistat. The alcalase hydrolysis condition included clam meat to water ratio of 1:4 (w/v), enzyme to substrate (E: S) ratio of 30 U/g protein, and hydrolysis duration of 4&#xa0;h. The &lt; 1&#xa0;kDa peptide fraction exhibited enhanced lipase inhibition activity of 37.28 ± 0.35%. The hydrolysate maintained over 90% of its lipase inhibition activity after treatment at acidic pH values of 2, 3, and 4 or heating at 100&#xa0;°C for 90&#xa0;min. It also contained 8 essential amino acids, comprising 44.86% of its amino acid composition. Within pH 3–8, the hydrolysate displayed: (i) solubility exceeding 75% after heat treatment at 63&#xa0;°C for 30&#xa0;min or 93&#xa0;°C for 30s; (ii) 5.33-fold higher foaming capacity (FC) and 6.00-fold higher foaming stability (FS) than those of albumin at pH 3; (iii) peak emulsifying activity index (EAI) of 32.98 ± 0.88 m<sup>2</sup>/g at pH 3 and emulsifying stability index (ESI) of 51.77 ± 1.74&#xa0;min at pH 5, 2.45 times higher than those of sodium caseinate. One gram of hydrolysate powder retained 6.79 ± 0.19&#xa0;ml oil or 3.09 ± 0.03&#xa0;ml water, 5.03 and 1.26 times greater than those of casein, respectively. Overall, the clam meat hydrolysate shows potential in suppressing hyperlipidemia and enhancing food properties.</p>

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Fabrication and Characterization of a Lipase Inhibition Protein Hydrolysate Derived from Baby Clam (Corbiculidae sp.) Meat

  • 期刊论文

  • 发表日期：

    2025年6月2日

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  • Tam Dinh Le Vo,
  • Bao Chi Vo,
  • Khoi Tri Nguyen,
  • Hieu Hoang Nguyen

摘要

This study produced a baby clam (Corbiculidae sp.) meat protein hydrolysate with a degree of hydrolysis (DH) of 12.66 ± 0.26%. It showed a pancreatic lipase inhibition activity of 36.83 ± 1.17% and a half inhibitory concentration (IC50) of 2.68 mg/ml, 1.74 times higher than that of Orlistat. The alcalase hydrolysis condition included clam meat to water ratio of 1:4 (w/v), enzyme to substrate (E: S) ratio of 30 U/g protein, and hydrolysis duration of 4 h. The < 1 kDa peptide fraction exhibited enhanced lipase inhibition activity of 37.28 ± 0.35%. The hydrolysate maintained over 90% of its lipase inhibition activity after treatment at acidic pH values of 2, 3, and 4 or heating at 100 °C for 90 min. It also contained 8 essential amino acids, comprising 44.86% of its amino acid composition. Within pH 3–8, the hydrolysate displayed: (i) solubility exceeding 75% after heat treatment at 63 °C for 30 min or 93 °C for 30s; (ii) 5.33-fold higher foaming capacity (FC) and 6.00-fold higher foaming stability (FS) than those of albumin at pH 3; (iii) peak emulsifying activity index (EAI) of 32.98 ± 0.88 m2/g at pH 3 and emulsifying stability index (ESI) of 51.77 ± 1.74 min at pH 5, 2.45 times higher than those of sodium caseinate. One gram of hydrolysate powder retained 6.79 ± 0.19 ml oil or 3.09 ± 0.03 ml water, 5.03 and 1.26 times greater than those of casein, respectively. Overall, the clam meat hydrolysate shows potential in suppressing hyperlipidemia and enhancing food properties.