METHOD OF PRODUCING PROTEIN HYDROLYSATE FROM GREEN MUSSEL Russian patent published in 2009 - IPC A23J1/04 

FIELD: chemistry.

SUBSTANCE: invention relates to a method of producing protein hydrolysate from green mussel. The method involves blanching green mussel in order to separate shells from the meat for 3 to 5 minutes with jet steam. The meat is mixed with water, 0.1 n NaOH solution is added until pH of the medium is 7.4, an enzyme preparation is added in amount of 0.1 to 0.2 % of the mass of the mixture and the mass is held for 360 to 480 minutes at temperature ranging from 54 to 56°C and pH of the medium from 3 to 11. The enzyme is then inactivated by raising temperature of the mass to between 70 and 75°C for 10 minutes. The obtained mass is evaporated and filtered, with separation of the hydrolysate from the dense residue.

EFFECT: invention allows for more complete hydrolysis of material.

2 cl, 5 ex