Antioxidative activity of protein hydrolysate produced by alcalase hydrolysis from shrimp waste (Penaeus monodon and Penaeus indicus).

Content Provider	Europe PMC
Author	Dey, Satya Sadhan Dora, Krushna Chandra
Abstract	Protein hydrolysates prepared by hydrolysis of shrimp waste (Penaeus monodon and Penaeus indicus) for 90 min. using Alcalase enzyme following pH-stat method. Antioxidative activities of SWPH were assessed determining FRAP, ABTS and DPPH radical scavenging activities, which increased linearly with increasing concentration of protein hydrolysate upto 5 mg/ml maintaining good correlation. SWPH showed high stability over wide ranges of pH (2–11) and temperature (up to 100 °C for 150 min), in which the activity of more than 80% was retained. Protein hydrolysate solution with a concentration of 5 mg/ml significantly lowered TBA values of Croaker fish fillet and maintained yellowishness of skin colour compared to untreated control sample during 10 days of refrigerated storage at 4 °C. SWPH also restricted the increase of PV and FFA values in Croaker fish fillet within acceptable limit.
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ISSN	00221155
Volume Number	51
DOI	10.1007/s13197-011-0512-z
PubMed Central reference number	PMC3931880
Issue Number	3
PubMed reference number	24587519
Journal	Journal of Food Science and Technology [J Food Sci Technol]
e-ISSN	09758402
Language	English
Publisher	Springer India
Publisher Date	2011-09-04
Publisher Place	India
Access Restriction	Open
Rights License	© Association of Food Scientists & Technologists (India) 2011
Subject Keyword	Shrimp waste Protein hydrolysate Antioxidative activity
Content Type	Text
Resource Type	Article
Subject	Food Science