Hidrolizado proteico de langostino argentino

Proteases from shrimp wastes were characterized and protein hydrolysates were obtained. Shrimp protein hydrolysates (SPH) were produced by autolysis (H0) and added 1% (H1) and 2% vol/vol (H2) enzyme extract of shrimp. The hydrolysis degree was determined using a colorimetric method; the capability of hydrolysates to scavenge free radicals was measured with DPPH, and the antimicrobial activity of the SPH was evaluated by the microdilution test. The degree of protein hydrolysis ranged between 43% (H0) and 71.5% (H2) after 90 min, and it functioned as a source of lysine, leucine, aspartic acid, glutamic acid, and glycine. After 10 min of reaction, all hydrolysates reached 50% of scavenging effect. In addition, the SPH prepared with food additives showed acceptable microbiological quality and pH during 40 days at room temperature. This study aims at introducing a low-cost process which produces SPH with commercial applications in the food industry. Practical applications Currently, shrimp processing wastes represents an environmental and economic problem, since such seafood industry must pay for the landfarming service. This waste treatment is not environmentally efficient, and it affects the value of the final product. However, these wastes have a large number of compounds which hold biological activities of interest that can be used to obtain a high added value product such as protein hydrolysates. This by-product has several potential applications for the food and pharmaceutical industries. In this study, a protein hydrolysate solution was obtained utilizing processed shrimp waste as an enzymatic resource and a protein substrate as well. This research demonstrated the feasibility of obtaining a good protein source that also holds useful antioxidant properties. It is important to highlight that the by-product was obtained without resorting to freeze-drying technology, which makes the industrial process more expensive. To accomplish that, we included low-cost food preservatives and assessed the shelf life of this product of high nutritional quality

本研究对虾废弃物中的蛋白酶进行了特性分析，并获得了蛋白质水解物。通过自溶（H0）制备虾蛋白质水解物（SPH），并添加了1%（H1）和2%（H2）体积比的虾酶提取物。采用比色法测定了水解度；使用DPPH测定了水解物的自由基清除能力，并通过微量稀释法评估了SPH的抗菌活性。90分钟后，蛋白质水解度在43%（H0）至71.5%（H2）之间，可作为赖氨酸、亮氨酸、天冬氨酸、谷氨酸和甘氨酸的来源。反应10分钟后，所有水解物均达到50%的清除效果。此外，在室温下储存40天，添加食品添加剂的SPH表现出可接受的微生物质量和pH值。本研究旨在介绍一种低成本工艺，该工艺生产的SPH在食品工业中具有商业应用。当前，虾加工废弃物已成为环境与经济问题，因为此类水产品加工业必须支付陆地养殖服务费用。这种废弃物处理方法不仅环境效率低下，还影响了最终产品的价值。然而，这些废弃物含有大量具有生物活性的化合物，可用于获得具有高附加值的产品，如蛋白质水解物。本研究利用加工虾废弃物作为酶促资源和蛋白质底物，获得了蛋白质水解物溶液。该研究证明了获得具有有益抗氧化特性的优质蛋白质来源的可行性。值得注意的是，该副产品是在不依赖冷冻干燥技术的情况下获得的，这使工业过程成本更低。为此，我们包括了低成本食品防腐剂，并评估了该高营养品质产品的货架寿命。