Protein hydrolysis of eggs from the sea urchin tripneustes gratilla by the industrial enzyme alcalase

Abstract

The sea urchin Tripneustes gratilla (Linnaeus, 1758) is an important economic sea product of Viet Nam because of the culinary, nutritional, and medicinal values of its eggs. In order to develop a value-added product from the sea urchin eggs, we investigated in this study their partial hydrolysis using the industrial enzyme alcalase to produce a protein hydrolysate containing free amino acids and oligopeptides, which are valuable dietary supplements.