期刊
FOOD CHEMISTRY
卷 148, 期 -, 页码 445-452出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2013.05.146
关键词
Parapenaeus longirostris; Carotenoproteins; Peptidic fraction; Functional properties; Antioxidative activity
资金
- Ministry of Higher Education and Scientific Research, Tunisia
- Spanish Ministry of Foreign Affairs [AP/038291/11]
The composition, functional properties and in vitro antioxidative activity of the peptidic fraction of carotenoproteins from shrimp (Parapenaeus longirostris) by-products generated by enzymatic treatment with Alcalase (R) was evaluated. The peptidic fraction of carotenoproteins (PFCP) contained 80.8 +/- 0.21% protein, 2.74 +/- 0.3% lipid, 14.4 +/- 0.14% ash, 1.13 +/- 0.08% chitin and 1.08 +/- 0.02 mu g total carotenoid/g of sample. The amino acid profile of PFCP showed a high percentage of essential amino acids, such as arginine, lysine, histidine and leucine. Therefore, PFCP had a high nutritional value and could be used as a supplement to poorly balanced dietary proteins. PFCP showed an excellent solubility and possessed interfacial properties, which were governed by their concentrations. The antioxidant activities of PFCP at different concentrations were evaluated using various in vitro antioxidant assays, including the 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical method, reducing power, chelating effects assay and beta-carotene bleaching. The antioxidant activity of PFCP, based on their protection of supercoiled DNA strand from scission by peroxyl and hydroxyl radicals into the nicked circular form was also investigated. Results from this study suggest that the peptidic fraction of carotenoproteins is a good source of natural antioxidants and peptides with interesting functionalities. (C) 2013 Elsevier Ltd. All rights reserved.
作者
我是这篇论文的作者
点击您的名字以认领此论文并将其添加到您的个人资料中。
推荐
暂无数据