Evaluation of physicochemical and functional properties of spray‐dried protein hydrolysate from non‐penaeid shrimp (Acetes indicus)

Abstract

BACKGROUND: Protein hydrolysate powder was prepared from non-penaeid shrimp (Acetes indicus) by enzymatic hydrolysis using Alcalase enzyme. Extraction conditions such as pH (6.5, 7.5 and 8.5), enzyme to substrate ratio (1.0, 1.5 and 2.0) and temperature (40, 50 and 60 ∘ C) were optimized against the degree of hydrolysis using response surface methodology. RESULTS: Protein hydrolysate comprised of 740 g kg −1 protein, 150 g kg −1 ash and 90 g kg −1 fat contents. The amino acid score showed superior attributes with 56% essential amino acids. Furthermore, the functional properties of spray-dried protein hydrolysates were evaluated. Protein solubility was found to be the 90.20% at pH 2 and 96.92% at pH 12. Emulsifying properties were found to vary with the concentration of protein hydrolysates and the highest emulsifying capacity (26.67%) and emulsion stability (23.33%) were found at a concentration of 20 mg mL −1 . The highest and the lowest foaming capacity were observed at pH 6 and pH 10 with a concentration of 20 mg mL −1 . The water holding capacity of protein hydrolysate was found to increase with concentration, with a value of 5.4 mL g −1 at a concentration of 20 mg mL −1 . CONCLUSION:The results of the present study indicate that the use of A. indicus for the production of protein hydrolysate has good functional properties and nutritional value, rendering it suitable for broad industrial food applications.DH (%) = amino nitrogen Total protein nitrogen × 100 J Sci Food Agric 2020; 100: 50-58

Anti-aging skin and antioxidant assays of protein hydrolysates obtained from salted shrimp fermented with Salinivibrio cibaria BAO-01

“…Its high protein content was due to solubilization of protein during enzymatic hydrolysis and the exclusion of insoluble, indigestible, non-protein isolates. This was comparable with the composition of shrimp protein extract, reported in previous studies [24,25]. The moisture content is linked to the type of sample and to the temperatures employed during the drying process.…”

“…SFSC showed a higher proportion of lysine (118.4 mg/g protein) and leucine (91.1 mg/g protein), among essential amino acids, while glutamate (149.3 mg/g protein) contributed the highest proportion of the total amino acid content. Glutamate, which has a savory flavor, was the most abundant amino acid in both SFS and SFSC, in agreement with the composition of other shrimp pastes [24]. The leucine concentration of SFSC was significantly higher than that produced in SFS.…”

“…Variation in ash content is due to the mineral content of the sample and the addition of an acid or base to adjust the pH during hydrolysis [27]. The protein content is higher than the 46.52-47.01% reported by Dhanabalan, Xavier et al [24] for Acetes indicus and Ghorbel-Bellaaj, Maalej et al [25] from the fermented shrimp waste hydrolysate of Metapeneaus Monoceros. It is lower, however, than the 91.37 % reported by Najafian and Babji [8] for fermented Loma fish (Thynnichthys thynnoides).…”

Produksi dan Profil Kimia Hidrolisat Protein dari Hasil Samping Pengolahan Udang Segar

“…Derajat hidrolisis (%) menunjukkan sejumlah ikatan peptida yang terpecah selama proses hidrolisis protein oleh enzim protease (Rutherfurd, 2010). Penelitian yang dilakukan oleh Dhanabalan et al (2020) memproduksi hidrolisat udang Acetes indicus menggunakan enzim alkalase (aktivitas 2,4 Unit.g-1), penambahan air 1:1 pada pH 8,0 suhu 53,5°C selama 6 jam menghasilkan hidrolisat protein dengan derajat hidrolisis 30,11%. Penentuan DH penting dilakukan selain untuk penentuan waktu efektif hidrolisis, juga untuk menentukan jenis tekno-fungsional hidrolisat protein yang dihasilkan.…”

“…Peptida rantai pendek sensitif terhadap suhu sehingga mempengaruhi sifat fungsionalnya (Mackay & Chilkoti, 2010) sehingga memerlukan proses pengeringan yang tepat. Beberapa proses pengeringan hidrolisat protein antara lain menggunakan teknik freeze dry, penggunaan teknologi pengering busa (foam-mat dry) (Sukkhown et al, 2018), teknik sentrifuge (Seniman et al, 2014) dan teknologi spray dry (Dhanabalan et al, 2020). Hidrolisat protein dalam bentuk cair biasanya merupakan produk antara yang akan digunakan untuk proses pengolahan selanjutnya.…”