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All Journal Indonesian Journal of Chemistry
Tran, An Thi Tuong
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Chemical Engineering, Chemistry & Bioengineering Chemistry

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Iron-Binding Capacity and Antidiabetic Activity of Baby Clam (Corbiculidae sp.) Meat Protein Hydrolysate Vo, Tam Dinh Le; Huynh, Thu; Le, Thuy Thi; Tran, An Thi Tuong; Vo, Bao Chi
Indonesian Journal of Chemistry Vol 25, No 1 (2025)
Publisher : Universitas Gadjah Mada

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/ijc.98947

Abstract

Baby clam (Corbiculidae sp.) meat is served as a traditional dish in Vietnam, and the antioxidant activity of its protein extract has been discovered. This study evaluates baby clam meat protein hydrolysate's iron-binding capacity (IBC) and antidiabetic activity. Initially, an analysis of the basic chemical composition of the meat was conducted. Subsequently, Alcalase was employed for hydrolysis. The highest IBC and α-amylase inhibition activity were targets for obtaining the best hydrolysis condition, including the clam meat-to-water ratio, enzyme-to-substrate (E:S) ratio, and time. Under the best condition, the hydrolysates demonstrated the IBC of 1246.20 ± 44.00 µg Fe2+/g protein and α-amylase inhibition activity of 48.33 ± 1.44%, approaching three-quarters of the activity of ethylenediaminetetraacetic acid (EDTA) sodium salt and acarbose, respectively. These results served as preliminary data for the development of the protein hydrolysates as a natural iron chelator or α-amylase inhibitor, which could support the treatment of iron deficiency and diabetes.
Co-Authors Huynh, Thu Le, Thuy Thi Vo, Bao Chi Vo, Tam Dinh Le