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Biochemical and antioxidant properties of peptidic fraction of carotenoproteins generated from shrimp by-products by enzymatic hydrolysis

AuthorsSila, Assaâd; Sayari, Nadhem; Balti, Rafik; Martínez Álvarez, Óscar ; Nedjar-Arroume, Naima; Moncef, Nasri; Bougatef, Ali
KeywordsParapenaeus longirostris
Peptidic fraction
Issue Date2014
CitationFood Chemistry 148: 445-452 (2014)
AbstractThe 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.
Publisher version (URL)https://doi.org/10.1016/j.foodchem.2013.05.146
Identifiersdoi: 10.1016/j.foodchem.2013.05.146
issn: 0308-8146
Appears in Collections:(ICTAN) Artículos
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