Protein hydrolysis and glycosylation as strategies to produce bioactive ingredients from unmarketable prawns
This article belongs to the Special Issue Use of Seafood Byproducts to Obtain Ingredients with Bioactive or Technological Functionality for the Design of Foods.
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| Language: | English |
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Multidisciplinary Digital Publishing Institute
2021
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| Subjects: | Protein hydrolysates, Prolyl endopeptidase, Maillard reaction, Antioxidant, Shrimp by-products, |
| Online Access: | http://hdl.handle.net/10261/267173 http://dx.doi.org/10.13039/501100011033 http://dx.doi.org/10.13039/501100000780 http://dx.doi.org/10.13039/501100003329 |
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dig-ictan-es-10261-2671732022-05-06T08:54:58Z Protein hydrolysis and glycosylation as strategies to produce bioactive ingredients from unmarketable prawns Gómez Estaca, Joaquín Albertos, Irene Martín Diana, Ana Belén Rico, Daniel Martínez Álvarez, Óscar Ministerio de Economía y Competitividad (España) Agencia Estatal de Investigación (España) Ministerio de Ciencia, Innovación y Universidades (España) European Commission CSIC - Instituto Nacional de Investigación y Tecnología Agraria y Alimentaria (INIA) Instituto Tecnológico Agrario de Castilla y León Protein hydrolysates Prolyl endopeptidase Maillard reaction Antioxidant Shrimp by-products This article belongs to the Special Issue Use of Seafood Byproducts to Obtain Ingredients with Bioactive or Technological Functionality for the Design of Foods. The present work shows a procedure to valorize non-commercial boiled shrimp to produce functional ingredients, using a combined treatment based on enzymatic hydrolysis and subsequent glycation under mild conditions. Antioxidant and prolyl endopeptidase-inhibiting activities were determined as a function of hydrolysis and glycation times (0–120 min and 0–180 min, respectively). The reaction products were characterized by determining the degree of hydrolysis, browning, fluorescent compounds, free amino acids, phenol content, Fourier transform infrared spectroscopy (FTIR), and molecular weight of the different fractions obtained. Enzymatic hydrolysis generated hydrolysates with significant antioxidant and prolyl endopeptidase-inhibiting activities. Glycation under mild conditions was used as a strategy to improve the antioxidant and potential nootropic properties of the hydrolysates. During glycation, the free amino acid content decreased, total phenols and fluorescent compounds increased significantly, and low molecular weight melanoidins were formed. The presence of peptide-glucose conjugates was also confirmed by FTIR. Glycation increased the antioxidant activities of the hydrolysates; however, their prolyl-endopeptidase-inhibiting activity was lost. Results showed that compounds with promising antioxidant (hydrolysis and glycation) and potential nootropic (hydrolysis) activities and applications in food systems were obtained from the biotechnological strategy used. Grant AGL2014-52825-R funded by MCIN/AEI/ 10.13039/501100011033 and by “ERDF A way of making Europe”; grant INIA-FPI-2011-21 funded by National Institute for Food and Agricultural Research (INIA); grant ITACYL-PEP-2011-769 funded by Agricultural Technological Institute of Castilla and León (ITACyL). Peer reviewed 2022-04-19T10:08:20Z 2022-04-19T10:08:20Z 2021 artículo http://purl.org/coar/resource_type/c_6501 Foods 10(11): 2844 (2021) http://hdl.handle.net/10261/267173 10.3390/foods10112844 2304-8158 http://dx.doi.org/10.13039/501100011033 http://dx.doi.org/10.13039/501100000780 http://dx.doi.org/10.13039/501100003329 en #PLACEHOLDER_PARENT_METADATA_VALUE# info:eu-repo/grantAgreement/MINECO//AGL2014-52825-R/ES/APROVECHAMIENTO DE PLANTAS HALOFILAS DEL LITORAL Y DESCARTES DE LA PESCA PARA EL DISEÑO Y DESARROLLO DE PRODUCTOS PESQUEROS FUNCIONALES/ Publisher's version https://doi.org/10.3390/foods10112844 Sí open Multidisciplinary Digital Publishing Institute |
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Protein hydrolysates Prolyl endopeptidase Maillard reaction Antioxidant Shrimp by-products Protein hydrolysates Prolyl endopeptidase Maillard reaction Antioxidant Shrimp by-products |
| spellingShingle |
Protein hydrolysates Prolyl endopeptidase Maillard reaction Antioxidant Shrimp by-products Protein hydrolysates Prolyl endopeptidase Maillard reaction Antioxidant Shrimp by-products Gómez Estaca, Joaquín Albertos, Irene Martín Diana, Ana Belén Rico, Daniel Martínez Álvarez, Óscar Protein hydrolysis and glycosylation as strategies to produce bioactive ingredients from unmarketable prawns |
| description |
This article belongs to the Special Issue Use of Seafood Byproducts to Obtain Ingredients with Bioactive or Technological Functionality for the Design of Foods. |
| author2 |
Ministerio de Economía y Competitividad (España) |
| author_facet |
Ministerio de Economía y Competitividad (España) Gómez Estaca, Joaquín Albertos, Irene Martín Diana, Ana Belén Rico, Daniel Martínez Álvarez, Óscar |
| format |
artículo |
| topic_facet |
Protein hydrolysates Prolyl endopeptidase Maillard reaction Antioxidant Shrimp by-products |
| author |
Gómez Estaca, Joaquín Albertos, Irene Martín Diana, Ana Belén Rico, Daniel Martínez Álvarez, Óscar |
| author_sort |
Gómez Estaca, Joaquín |
| title |
Protein hydrolysis and glycosylation as strategies to produce bioactive ingredients from unmarketable prawns |
| title_short |
Protein hydrolysis and glycosylation as strategies to produce bioactive ingredients from unmarketable prawns |
| title_full |
Protein hydrolysis and glycosylation as strategies to produce bioactive ingredients from unmarketable prawns |
| title_fullStr |
Protein hydrolysis and glycosylation as strategies to produce bioactive ingredients from unmarketable prawns |
| title_full_unstemmed |
Protein hydrolysis and glycosylation as strategies to produce bioactive ingredients from unmarketable prawns |
| title_sort |
protein hydrolysis and glycosylation as strategies to produce bioactive ingredients from unmarketable prawns |
| publisher |
Multidisciplinary Digital Publishing Institute |
| publishDate |
2021 |
| url |
http://hdl.handle.net/10261/267173 http://dx.doi.org/10.13039/501100011033 http://dx.doi.org/10.13039/501100000780 http://dx.doi.org/10.13039/501100003329 |
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