Evaluation of antioxidant properties of peptides from enzymatic hydrolysis of shrimp processing wastes using protamex enzyme

Document Type : Original Article

Authors

1 Department of Processing of Fishery Products, Faculty of Fisheries and Environment, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran.

2 Department of Fisheries, Faculty of Animal Science and Fisheries, Sari Agricultural Sciences and Natural Resources University, Sari, Iran.

Abstract

Given the concerns of consumers about the use of synthetic antioxidants in the food industry, it seems necessary to pay attention to substances containing natural antioxidants, including hydrolyzed proteins. The aim of the present study was to investigate the antioxidant activity of hydrolyzed proteins produced from shrimp processing centers wastes (including shell, head and …) at three different times. For this purpose, the wastes of shrimp processing centers were hydrolyzed using Protamex enzyme in three times of 60, 120 and 180 minutes and three types of protein powders were produced (SPH1, SPH2 and SPH3). The results showed that with increasing the hydrolysis process time, the degree of hydrolysis (DH) and nitrogen (protein) recovery (PR) of proteins increased significantly (P<0.05). Among the three types of proteins produced, the highest level of scavenging activity DPPH and ABTS and hydroxyl free radicals was related to SPH1 (85.41±1.65, 90.22±2.38 and 88.21±2.95%). Also, the highest amount of chelating activity (81.57±1.32%) and the lowest reducing power (absorption 0.431±0.024 at a wavelength of 700 nm) were recorded in SPH3 (P<0.05). With the change of hydrolysis time (degree of hydrolysis), no change in the inhibition of linoleic acid peroxidation activity of proteins was recorded and all three proteins provided almost the same values of this index (P>0.05). Based on the results, hydrolyzed proteins produced from wastes of shrimp processing centers by enzymatic method have desirable antioxidant activity. The hydrolysis process time is one of the most effective factors in the antioxidant properties of hydrolyzed proteins due to its effect on the degree of hydrolysis of proteins.

Keywords

Aquaculture Sciences
Volume 9, Issue 2
March 2021
Pages 185-198

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