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Non-commercial cooked Whiteleg shrimp (Penaeus vannamei) was valorized by application of protein hydrolysis treatments with different proteases (Giant catfish (Pangasianodon gigas) viscera proteases, commercial trypsin, and Alcalase®) for the obtainment of functional components (protein hydrolysates and carotenoids). Functional properties and in vitro inhibitory effect of the resulting protein hydrolysates on Dipeptidyl Peptidase-IV (DPP-IV) and Prolyloligopeptidase (PO) were evaluated. After hydrolysis, more than 73% of protein was recovered in soluble form, whereas 11-15% was insoluble. Carotenoids, determined as astaxanthin, were mainly present (>97%) in the insoluble protein fraction, presumably in form of complexes of high molecular weight. Protein hydrolysates showed excellent solubility (>97%) in a wide pH range (3-10), good oil holding capacity (0.86-1.83 g oil/g hydrolysates) and discrete inter-facial properties. Besides, all shrimp hydrolysates at concentration of 1 mg/mL provided DPP-IV inhibition activity (22.7-61.7%) and those prepared with trypsin and Alcalase® also inhibited PO (35-40% inhibition). The enzymatic processing of non-commercial boiled shrimp could be a useful way to valorize it, obtaining soluble proteins/peptides, potential hypoglycemic and antidepressant compounds (DPP-IV and PO inhibition peptides) and astaxanthin with interesting functional properties for food applications.

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Autor(es)

Ketnawa, Sunantha -  Martínez Álvarez, Óscar -  Gómez Estaca, Joaquín -  Gómez Guillén, M. C. -  Benjakul, Soottawat -  Rawdkuen, Saroat - 

Id.: 70770937

Idioma: eng  - 

Versión: 1.0

Estado: Final

Palabras claveDipeptidyl peptidase -  IV - 

Tipo de recurso: Artículo  - 

Tipo de Interactividad: Expositivo

Nivel de Interactividad: muy bajo

Audiencia: Estudiante  -  Profesor  -  Autor  - 

Estructura: Atomic

Coste: no

Copyright: sí

: closedAccess

Requerimientos técnicos:  Browser: Any - 

Fecha de contribución: 19-dic-2017

Contacto:

Localización:
* doi: 10.1016/j.fbio.2016.05.005
* issn: 2212-4306
* Food Bioscience 15: 55- 63 (2016)
* 10.1016/j.fbio.2016.05.005

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