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Optimisation and Characterisation of the Protein Hydrolysate of Scallops (Argopecten purpuratus) Visceral By-Products

In this research, scallops (Argopecten purpuratus) visceral meal (SVM) and defatted meal (SVMD) were analysed for their proximal composition, protein solubility, and amino acid profile. Hydrolysed proteins isolated from the scallop’s viscera (SPH) were optimised and characterised using response surf...

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Autores principales: Chasquibol, Nancy, Gonzales, Billy Francisco, Alarcón, Rafael, Sotelo, Axel, Márquez-López, José Carlos, Rodríguez-Martin, Noelia M., del Carmen Millán-Linares, María, Millán, Francisco, Pedroche, Justo
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10217082/
https://www.ncbi.nlm.nih.gov/pubmed/37238820
http://dx.doi.org/10.3390/foods12102003
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author Chasquibol, Nancy
Gonzales, Billy Francisco
Alarcón, Rafael
Sotelo, Axel
Márquez-López, José Carlos
Rodríguez-Martin, Noelia M.
del Carmen Millán-Linares, María
Millán, Francisco
Pedroche, Justo
author_facet Chasquibol, Nancy
Gonzales, Billy Francisco
Alarcón, Rafael
Sotelo, Axel
Márquez-López, José Carlos
Rodríguez-Martin, Noelia M.
del Carmen Millán-Linares, María
Millán, Francisco
Pedroche, Justo
author_sort Chasquibol, Nancy
collection PubMed
description In this research, scallops (Argopecten purpuratus) visceral meal (SVM) and defatted meal (SVMD) were analysed for their proximal composition, protein solubility, and amino acid profile. Hydrolysed proteins isolated from the scallop’s viscera (SPH) were optimised and characterised using response surface methodology with a Box-Behnken design. The effects of three independent variables were examined: temperature (30–70 °C), time (40–80 min), and enzyme concentration (0.1–0.5 AU/g protein) on the degree of hydrolysis (DH %) as a response variable. The optimised protein hydrolysates were analysed for their proximal composition, yield, DH %, protein solubility, amino acid composition, and molecular profile. This research showed that defatted and isolation protein stages are not necessaries to obtain the hydrolysate protein. The conditions of the optimization process were 57 °C, 62 min and 0.38 AU/g protein. The amino acid composition showed a balanced profile since it conforms to the Food and Agriculture Organisation/World Health Organisation recommendations for healthy nutrition. The predominant amino acids were aspartic acid + asparagine, glutamic acid + Glutamate, Glycine, and Arginine. The protein hydrolysates’ yield and DH % were higher than 90% and close to 20%, respectively, with molecular weight between 1–5 kDa. The results indicate that the protein hydrolysates of scallops (Argopecten purpuratus) visceral by product optimised and characterised was suitable a lab-scale. Further research is necessary to study the bioactivity properties with biologic activity of these hydrolysates.
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spelling pubmed-102170822023-05-27 Optimisation and Characterisation of the Protein Hydrolysate of Scallops (Argopecten purpuratus) Visceral By-Products Chasquibol, Nancy Gonzales, Billy Francisco Alarcón, Rafael Sotelo, Axel Márquez-López, José Carlos Rodríguez-Martin, Noelia M. del Carmen Millán-Linares, María Millán, Francisco Pedroche, Justo Foods Article In this research, scallops (Argopecten purpuratus) visceral meal (SVM) and defatted meal (SVMD) were analysed for their proximal composition, protein solubility, and amino acid profile. Hydrolysed proteins isolated from the scallop’s viscera (SPH) were optimised and characterised using response surface methodology with a Box-Behnken design. The effects of three independent variables were examined: temperature (30–70 °C), time (40–80 min), and enzyme concentration (0.1–0.5 AU/g protein) on the degree of hydrolysis (DH %) as a response variable. The optimised protein hydrolysates were analysed for their proximal composition, yield, DH %, protein solubility, amino acid composition, and molecular profile. This research showed that defatted and isolation protein stages are not necessaries to obtain the hydrolysate protein. The conditions of the optimization process were 57 °C, 62 min and 0.38 AU/g protein. The amino acid composition showed a balanced profile since it conforms to the Food and Agriculture Organisation/World Health Organisation recommendations for healthy nutrition. The predominant amino acids were aspartic acid + asparagine, glutamic acid + Glutamate, Glycine, and Arginine. The protein hydrolysates’ yield and DH % were higher than 90% and close to 20%, respectively, with molecular weight between 1–5 kDa. The results indicate that the protein hydrolysates of scallops (Argopecten purpuratus) visceral by product optimised and characterised was suitable a lab-scale. Further research is necessary to study the bioactivity properties with biologic activity of these hydrolysates. MDPI 2023-05-15 /pmc/articles/PMC10217082/ /pubmed/37238820 http://dx.doi.org/10.3390/foods12102003 Text en © 2023 by the authors. https://creativecommons.org/licenses/by/4.0/Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/).
spellingShingle Article
Chasquibol, Nancy
Gonzales, Billy Francisco
Alarcón, Rafael
Sotelo, Axel
Márquez-López, José Carlos
Rodríguez-Martin, Noelia M.
del Carmen Millán-Linares, María
Millán, Francisco
Pedroche, Justo
Optimisation and Characterisation of the Protein Hydrolysate of Scallops (Argopecten purpuratus) Visceral By-Products
title Optimisation and Characterisation of the Protein Hydrolysate of Scallops (Argopecten purpuratus) Visceral By-Products
title_full Optimisation and Characterisation of the Protein Hydrolysate of Scallops (Argopecten purpuratus) Visceral By-Products
title_fullStr Optimisation and Characterisation of the Protein Hydrolysate of Scallops (Argopecten purpuratus) Visceral By-Products
title_full_unstemmed Optimisation and Characterisation of the Protein Hydrolysate of Scallops (Argopecten purpuratus) Visceral By-Products
title_short Optimisation and Characterisation of the Protein Hydrolysate of Scallops (Argopecten purpuratus) Visceral By-Products
title_sort optimisation and characterisation of the protein hydrolysate of scallops (argopecten purpuratus) visceral by-products
topic Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10217082/
https://www.ncbi.nlm.nih.gov/pubmed/37238820
http://dx.doi.org/10.3390/foods12102003
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