Obtaining of functional components from cooked shrimp (Penaeus vannamei) by enzymatic hydrolysis
Non-commercial cooked Whiteleg shrimp (Penaeus vannamei) was valorized by application of protein hydrolysis treatments with different proteases (Giant catfish (Pangasianodon gigas) viscera proteases, commercial trypsin, and Alcalase®) for the obtainment of functional components (protein hydrolysates...
| Autores: | , , , , , |
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| Tipo de recurso: | artículo |
| Estado: | Versión aceptada para publicación |
| Fecha de publicación: | 2016 |
| País: | España |
| Institución: | Consejo Superior de Investigaciones Científicas (CSIC) |
| Repositorio: | DIGITAL.CSIC. Repositorio Institucional del CSIC |
| OAI Identifier: | oai:digital.csic.es:10261/140634 |
| Acceso en línea: | http://hdl.handle.net/10261/140634 |
| Access Level: | acceso abierto |
| Palabra clave: | Dipeptidyl peptidase-IV Giant catfish Prolyloligopeptidase Shrimp Carotenoids |
| Sumario: | Non-commercial cooked Whiteleg shrimp (Penaeus vannamei) was valorized by application of protein hydrolysis treatments with different proteases (Giant catfish (Pangasianodon gigas) viscera proteases, commercial trypsin, and Alcalase®) for the obtainment of functional components (protein hydrolysates and carotenoids). Functional properties and in vitro inhibitory effect of the resulting protein hydrolysates on Dipeptidyl Peptidase-IV (DPP-IV) and Prolyloligopeptidase (PO) were evaluated. After hydrolysis, more than 73% of protein was recovered in soluble form, whereas 11-15% was insoluble. Carotenoids, determined as astaxanthin, were mainly present (>97%) in the insoluble protein fraction, presumably in form of complexes of high molecular weight. Protein hydrolysates showed excellent solubility (>97%) in a wide pH range (3-10), good oil holding capacity (0.86-1.83 g oil/g hydrolysates) and discrete inter-facial properties. Besides, all shrimp hydrolysates at concentration of 1 mg/mL provided DPP-IV inhibition activity (22.7-61.7%) and those prepared with trypsin and Alcalase® also inhibited PO (35-40% inhibition). The enzymatic processing of non-commercial boiled shrimp could be a useful way to valorize it, obtaining soluble proteins/peptides, potential hypoglycemic and antidepressant compounds (DPP-IV and PO inhibition peptides) and astaxanthin with interesting functional properties for food applications. |
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