Rodríguez-Jiménez Juan Miguel de Jesús, Montalvo-González Efigenia, López-García Ulises Miguel, Barros-Castillo Julio César, Ragazzo-Sánchez Juan Arturo, García-Magaña María de Lourdes
Laboratorio Integral de Investigación en Alimentos, Tecnológico Nacional de México/Instituto Tecnológico de Tepic. Avenida Tecnológico 2595, Fracc. Lagos del Country, Tepic 63175, Nayarit, Mexico.
Biology (Basel). 2023 May 21;12(5):753. doi: 10.3390/biology12050753.
Since the fruits of and are rich in proteases, the aim of this research was to optimize the hydrolysis process of cooked white shrimp by-products due to the effect of these proteases. A robust Taguchi L design was used to optimize the hydrolysis process. Similarly, the amino acid profile by GC-MS and antioxidant capacity (ABTS and FRAP) were determined. The optimal conditions for hydrolysis of cooked shrimp by-products were pH 8.0, 30 °C, 0.5 h, 1 g of substrate and 100 µg/mL of , pH 7.5, 40 °C, 0.5 h, 0.5 g substrate and 100 µg/mL enzyme extract from and pH 7.0, 37 °C, 1 h, 1.5 g substrate and 100 µg/mL enzyme bromelain. The optimized hydrolyzates of and bromelain had 8 essential amino acids in their composition. The evaluation of the antioxidant capacity of the hydrolyzates under optimal conditions showed more than 80% inhibition of in ABTS radical, hydrolyzates had better higher ferric ion reduction capacity with 10.09 ± 0.02 mM TE/mL. Finally, the use of proteolytic extracts from and to optimize hydrolysis process allowed obtaining hydrolyzates of cooked shrimp by-products with potential antioxidant capacity.
由于[具体水果1]和[具体水果2]的果实富含蛋白酶，本研究的目的是研究这些蛋白酶对熟白虾副产物水解过程的影响，并对其进行优化。采用稳健的田口L设计对水解过程进行优化。同时，通过气相色谱-质谱联用仪测定氨基酸谱，并测定抗氧化能力（ABTS和FRAP）。熟虾副产物水解的最佳条件为：pH 8.0、30℃、0.5 h、1 g底物和100μg/mL[具体水果1]的酶提取物；pH 7.5、40℃、0.5 h、0.5 g底物和100μg/mL[具体水果2]的酶提取物；pH 7.0、37℃、1 h、1.5 g底物和100μg/mL菠萝蛋白酶。[具体水果1]和菠萝蛋白酶的优化水解产物中含有8种必需氨基酸。在最佳条件下对水解产物的抗氧化能力进行评估，结果表明，ABTS自由基清除率超过80%，[具体水果2]水解产物具有更好的高铁离子还原能力，为10.09±0.02 mM TE/mL。最后，利用[具体水果1]和[具体水果2]的蛋白水解提取物优化水解过程，得到了具有潜在抗氧化能力的熟虾副产物水解产物。
