AI Article Synopsis
- The study examined the peptidic fraction of carotenoproteins from shrimp by-products treated with the enzyme Alcalase, finding it contained a high protein content (80.8%) along with essential amino acids.
- The peptidic fraction demonstrated excellent solubility and beneficial interfacial properties, making it potentially valuable as a dietary protein supplement.
- Additionally, the antioxidant activities of this fraction were analyzed through various tests, indicating that it could effectively protect DNA from damage and serve as a source of natural antioxidants.
Article Abstract
The composition, functional properties and in vitro antioxidative activity of the peptidic fraction of carotenoproteins from shrimp (Parapenaeus longirostris) by-products generated by enzymatic treatment with Alcalase was evaluated. The peptidic fraction of carotenoproteins (PFCP) contained 80.8 ± 0.21% protein, 2.74 ± 0.3% lipid, 14.4 ± 0.14% ash, 1.13 ± 0.08% chitin and 1.08 ± 0.02 μg total carotenoid/g of sample. The amino acid profile of PFCP showed a high percentage of essential amino acids, such as arginine, lysine, histidine and leucine. Therefore, PFCP had a high nutritional value and could be used as a supplement to poorly balanced dietary proteins. PFCP showed an excellent solubility and possessed interfacial properties, which were governed by their concentrations. The antioxidant activities of PFCP at different concentrations were evaluated using various in vitro antioxidant assays, including the 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical method, reducing power, chelating effects assay and β-carotene bleaching. The antioxidant activity of PFCP, based on their protection of supercoiled DNA strand from scission by peroxyl and hydroxyl radicals into the nicked circular form was also investigated. Results from this study suggest that the peptidic fraction of carotenoproteins is a good source of natural antioxidants and peptides with interesting functionalities.
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| http://dx.doi.org/10.1016/j.foodchem.2013.05.146 | DOI Listing |
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