*4.2. Blue Mussel Protein Hydrolysate by α-Chymotrypsin-Assisted Hydrolysis*

Blue mussel was rinsed and lyophilized before being hydrolyzed by α-chymotrypsin (pH 8.0 and 37 ◦C), with 1:100 (enzyme to substrate ratio) and 8 h incubation [1]. Enzyme activity was stopped by 10 min boiling in 100 ◦C. The supernatants were collected by centrifugation (5000 rpm for 20 min, Labogene 1248R, Seoul, Korea), lyophilized and kept at −20 ◦C before use.
