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Ultrasonication-assisted enzymatic hydrolysis of shrimp shell protein isolate: characterization, antioxidant, and functional properties

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Abstract

Protein isolate was prepared using demineralization and deproteinization of shrimp (Litopenaeus vannamei) shells (SSPI). SSPI was hydrolyzed via alcalase and papain at various concentrations (0.5–3%; w/v of protein) without and with ultrasonication pretreatment at 60 and 70% amplitude for 15 and 30 min. When SSPI was subjected to hydrolysis, the degree of hydrolysis (DH) was increased with increasing enzyme concentration, irrespective of the type of enzyme and ultrasonication pretreatment. DH of 43 and 31% was attained when 3% papain (UPH) and 2% alcalase (UAH), respectively, used along with pretreatment of ultrasonication at 60% amplitude for 15 min (p <  0.05). Higher protein solubility was noticed for UAH and UPH as compared to SSPI. UPH showed decreased foaming capacity (FC) and emulsifying properties than SSPI and UAH (p < 0.05), whereas 4% UAH had the highest FC than other samples (p <  0.05). Like UPH, UAH also showed lower emulsifying properties as compared to SSPI (p <  0.05). UAH had higher ABTS, and metal chelating activity as compared to UPH. On the other hand, UPH showed higher DPPH and FRAP activity than UAH. UPH and UAH were rich in hydrophilic amino acids and volatile compounds of different flavors. Both hydrolysates had peptides with a wide range of molecular weight. The bitterness increased when UAH and UPH levels increased higher than 6% (w/v). Thus, shrimp shell protein isolate could be exploited to produce protein hydrolysate of high DH with the help of ultrasonication pretreatment. Those protein isolates and hydrolysates could be implemented in several foods of several functional and antioxidant properties.

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Acknowledgments

This research acknowledged the space and support provided by the Prince of Songkla University (PSU). Support from Prachayacharn grant from PSU was also acknowledged.

Funding

This research was supported by the National Science, Research, and Innovation Fund (NSRF) and Prince of Songkla University (PSU) (grant number AGR6701323S and AGR6601347S).

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Authors and Affiliations

  1. International Center of Excellence in Seafood Science and Innovation (ICE-SSI), Faculty of Agro-Industry, Prince of Songkla University, Hat Yai, Songkhla, 90110, Thailand

    Akanksha R. Gautam, Soottawat Benjakul, Ajay Mittal & Avtar Singh

  2. Department of Food and Nutrition, Kyung Hee University, Seoul, 02447, Republic of Korea

    Soottawat Benjakul

  3. College of Fisheries, Guru Angad Dev Veterinary and Animal Sciences University, Ludhiana, Punjab, India

    Prabjeet Singh

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  1. Akanksha R. Gautam
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  2. Soottawat Benjakul
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  4. Prabjeet Singh
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  5. Avtar Singh
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Contributions

Conceptualization: Avtar Singh and Soottawat Benjakul. Methodology: Akanksha R Gautam. Software: Akanksha R. Gautam and Ajay Mittal. Validation: Avtar Singh and Soottawat Benjakul. Formal analysis: Akanksha R. Gautam. Investigation: Akanksha R. Gautam and Ajay Mittal. Resources: Avtar Singh and Soottawat Benjakul. Data curation: Avtar Singh and Prabjeet Singh. Writing—original draft preparation: Akanksha R. Gautam. Writing—review and editing: Soottawat Benjakul and Prabjeet Singh. Visualization: Akanksha R. Gautam and Avtar Singh. Supervision: Avtar Singh. Project administration: Avtar Singh. Funding acquisition: Avtar Singh and Soottawat Benjakul. All authors have read and agreed to the published version of the manuscript.

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Correspondence to Avtar Singh.

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Gautam, A., Benjakul, S., Mittal, A. et al. Ultrasonication-assisted enzymatic hydrolysis of shrimp shell protein isolate: characterization, antioxidant, and functional properties. Biomass Conv. Bioref. (2024). https://doi.org/10.1007/s13399-024-05637-8

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