Antioxidant potential and physicochemical properties of protein hydrolysates from body parts of North Atlantic sea cucumber(Cucumaria frondosa)  

作　　者：Tharindu R.L.Senadheera Deepika Dave Fereidoon Shahidi 

机构地区：[1]Department of Biochemistry,Memorial University of Newfoundland,St.John’s,NL A1B 3X9,Canada [2]Marine Bioprocessing Facility,Centre of Aquaculture and Seafood Development,Fisheries and Marine Institute,Memorial University of Newfoundland,St.John’s,NL A1C 5R3,Canada

出　　处：《Food Production, Processing and Nutrition》2021年第1期48-69,共22页食物生产加工与营养（英文）

基　　金：supported by the Natural Sciences and Engineering Research Council(NSERC)of Canada,RGPIN-2015-06121.

摘　　要：Protein hydrolysates were prepared from North Atlantic sea cucumber(Cucumaria frondosa)body wall(BW),and processing by-product flower(FL)and internal organs(IN).Sea cucumber proteins from these three tissues were hydrolysed with selected endopeptidases and exopeptidases.The enzymes used were Alcalase(A),and Corolase(C)as endopeptidases and Flavourzyme(F)with both endo-and exopeptidase functions.These were employed individually or in combination under controlled conditions.The hydrolysates so prepared were subsequently analysed for their antioxidant potential and functionalities in food systems for the first time.Hydrolysates treated with the combination of A and F exhibited the highest radical scavenging activity against DPPH and ABTS radicals.The highest metal chelation activity was observed for samples hydrolysed with the combination of enzymes(C+F and A+F).All treatments inhibited beta-carotene bleaching in an oil-in-water emulsion and TBARS production in a meat model system.In addition,sea cucumber protein hydrolysates were more than 75%soluble over a pH range of 2–12.Hydrolysed proteins were also effective in enhancing water holding capacity in a meat model system compared to their untreated counterparts.The amino acids of sea cucumber protein hydrolysates had desirable profiles with glutamic acid as the predominant component in samples analysed.These findings demonstrate the desirable functionalities of hydrolysates from North Atlantic sea cucumber and their potential for use as functional food ingredients.

关 键 词：Sea cucumber Protein hydrolysates Antioxidant activity Physicochemical properties 

分 类 号：S64[农业科学—蔬菜学]