Enzymatic Hydrolysis of Pacific White Shrimp Residue (Litopenaeus vannamei) with Ultrasound Aid

IF 1.3 4区农林科学 Q4 FOOD SCIENCE & TECHNOLOGY

Journal of Aquatic Food Product Technology Pub Date : 2022-10-17 DOI:10.1080/10498850.2022.2132125

José Stênio Aragão Rebouças Júnior, V. Martins, C. Prentice-Hernández, José Maria Monsserrat, M. B. Tesser, J. M. Latorres

引用次数: 0

Abstract

ABSTRACT Several methods are used to recover compounds from these residues. Among them, ultrasound extraction has gained prominence due to its cellular disruption power. This work aimed to verify the action of ultrasound in increasing the yield of protein hydrolysate extraction from Pacific white shrimp (Litopenaeus vannamei) by-products. Proximal composition, hydrolysis degree, total content of carotenoids, and antioxidant activity (DPPH, ABTS, and reducing power) of the obtained hydrolysate was determined. The study found that the use of ultrasound concentrated more carotenoids, containing high antioxidant activity, increased the degree of hydrolysis, and accelerated the hydrolytic reaction rate.

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超声波辅助酶解凡纳滨对虾（Litopenaeus vannamei）的研究

摘要从这些残留物中回收化合物有几种方法。其中，超声波提取因其破坏细胞的能力而备受关注。本工作旨在验证超声波在提高从太平洋白虾（Litopenaeus vannamei）副产物中提取蛋白质水解产物产量方面的作用。测定所获得的水解产物的近端组成、水解度、类胡萝卜素的总含量和抗氧化活性（DPPH、ABTS和还原力）。研究发现，使用超声波浓缩更多的类胡萝卜素，含有较高的抗氧化活性，提高了水解度，加快了水解反应的速率。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

Journal of Aquatic Food Product Technology 农林科学-食品科技

CiteScore

3.50

自引率

6.20%

发文量

审稿时长

7 months

期刊介绍： The Journal of Aquatic Food Product Technology publishes research papers, short communications, and review articles concerning the application of science and technology and biotechnology to all aspects of research, innovation, production, and distribution of food products originating from the marine and freshwater bodies of the world. The journal features articles on various aspects of basic and applied science in topics related to: -harvesting and handling practices- processing with traditional and new technologies- refrigeration and freezing- packaging and storage- safety and traceability- byproduct utilization- consumer attitudes toward aquatic food. The Journal also covers basic studies of aquatic products as related to food chemistry, microbiology, and engineering, such as all flora and fauna from aquatic environs, including seaweeds and underutilized species used directly for human consumption or alternative uses. Special features in the journal include guest editorials by specialists in their fields and book reviews covering a wide range of topics.