title: Coupling of ultrafiltration and enzymatic hydrolysis aiming at valorizing shrimp wastewater.
abstract: The objective of this work was to obtain a protein hydrolysate from the wastewater generated during shrimp cooking, by coupling ultrafiltration and enzymatic hydrolysis processes. Initially, the effluent was concentrated by ultrafiltration, reaching a protein concentration factor of 3.2. The concentrated effluent was then enzymatically hydrolyzed, aiming at obtaining peptides with antioxidant capacity. The effects of some process variables--temperature (55-75 °C), pH (7-9) and enzyme/substrate (E/S) ratio (0.1-2.5%)--on the degree of hydrolysis and the antioxidant capacity were evaluated. The increase in temperature and pH resulted in lower degree of hydrolysis and higher antioxidant capacity. The conditions selected as the most suitable were: temperature of 75 °C, pH of 9.0 and E/S ratio of 0.1%. The hydrolysates produced at these conditions were also evaluated for total amino acid content and electrophoretic profile, showing a suitable amount of essential amino acids that covers the recommended daily needs.
authors.affiliation: Embrapa Food Technology, Av. das Américas, 29501, 23020-470 Rio de Janeiro, RJ, Brazil. Electronic address: renata.tonon@embrapa.br.
authors.forename: Renata V
authors.initials: RV
authors.lastname: Tonon
authors.affiliation: Federal Rural University of Rio de Janeiro, BR-465, km 7, Seropédica, RJ, Brazil.
authors.forename: Bianca A
authors.initials: BA
authors.lastname: dos Santos
authors.affiliation: State University of Rio de Janeiro, R. São Francisco Xavier, 524, 20550-900 Rio de Janeiro, RJ, Brazil.
authors.forename: Cinthia C
authors.initials: CC
authors.lastname: Couto
authors.affiliation: Embrapa Food Technology, Av. das Américas, 29501, 23020-470 Rio de Janeiro, RJ, Brazil.
authors.forename: Caroline
authors.initials: C
authors.lastname: Mellinger-Silva
authors.affiliation: Embrapa Food Technology, Av. das Américas, 29501, 23020-470 Rio de Janeiro, RJ, Brazil.
authors.forename: Ana Iraidy S
authors.initials: AI
authors.lastname: Brígida
authors.affiliation: Embrapa Food Technology, Av. das Américas, 29501, 23020-470 Rio de Janeiro, RJ, Brazil.
authors.forename: Lourdes M C
authors.initials: LM
authors.lastname: Cabral
mesh_terms: D000596:Amino Acids; D000818:Animals; D000975:Antioxidants / Q000737:chemistry; D003445:Crustacea / Q000737:chemistry*; D010450:Endopeptidases; D006868:Hydrolysis; D010455:Peptides / Q000737:chemistry*; D062065:Wastewater / Q000032:analysis*
chemical_list: D000596:Amino Acids; D000975:Antioxidants; D010450:Endopeptidases; D010455:Peptides; D062065:Wastewater
keywords: Amino acids; Antioxidant capacity; Concentration; Degree of hydrolysis; Peptides