title: Antioxidant and functional properties of protein hydrolysates obtained from squid pen chitosan extraction effluent.
abstract: Squid pens were subjected to alkali hydrolysis to extract chitin and chitosan. Proteins present in the alkaline extraction wastewater were recovered at pH 3, 4, 5 and 6, and were subjected to hydrolysis by trypsin, pepsin and a bacterial protease called HT for 1, 2, 4 and 24h. Hydrolysis of the extracted proteins with either trypsin or HT generated more antioxidant activity than hydrolysis with pepsin. Higher ACE-inhibitory activity was generated in the trypsin and pepsin hydrolysates than in the HT hydrolysate. Squid pen protein recovered from chitosan processing waste alkaline solution can be a potential source of bioactive peptides for addition to foods. The antioxidant and ACE-inhibitory activities of the extracted proteins were initially low and increased upon incubation with the proteases. Pepsin generated significantly lower (P<0.05) antioxidant activities compared to trypsin and HT, while trypsin and pepsin hydrolysates exhibited higher ACE-inhibitory activity than HT (P<0.05).
authors.affiliation: Department of Food Science, University of Otago, Dunedin, New Zealand. Electronic address: Amin.shavandi@otago.ac.nz.
authors.forename: Amin
authors.initials: A
authors.lastname: Shavandi
authors.affiliation: Department of Food Science, University of Otago, Dunedin, New Zealand.
authors.forename: Zhihao
authors.initials: Z
authors.lastname: Hu
authors.affiliation: Department of Bioscience and Sport Science, Faculty of Applied Sciences and Computing, Tunku Abdul Rahman University College, Jalan Genting Kelang, 53300 Kuala Lumpur, Malaysia.
authors.forename: SueSiang
authors.initials: S
authors.lastname: Teh
authors.affiliation: Faculty of Agriculture and Life Sciences Lincoln University, Lincoln Canterbury, New Zealand.
authors.forename: Jenny
authors.initials: J
authors.lastname: Zhao
authors.affiliation: Department of Biochemistry, University of Otago, Dunedin, New Zealand.
authors.forename: Alan
authors.initials: A
authors.lastname: Carne
authors.affiliation: Department of Pharmaceutical Chemistry, Faculty of Pharmacy, Alexandria University, Alexandria, Egypt.
authors.forename: Adnan
authors.initials: A
authors.lastname: Bekhit
authors.affiliation: Department of Food Science, University of Otago, Dunedin, New Zealand. Electronic address: Aladin.bekhit@otago.ac.nz.
authors.forename: Alaa El-Din A
authors.initials: AE
authors.lastname: Bekhit
mesh_terms: D000818:Animals; D000975:Antioxidants / Q000737:chemistry*; D048271:Chitosan / Q000737:chemistry* / Q000378:metabolism; D049832:Decapodiformes / Q000737:chemistry*; D006868:Hydrolysis; D010447:Peptide Hydrolases / Q000378:metabolism; D011492:Protein Hydrolysates / Q000737:chemistry*
chemical_list: D000975:Antioxidants; D011492:Protein Hydrolysates; D048271:Chitosan; D010447:Peptide Hydrolases
keywords: Alkali hydrolysis; Bioactive peptides; Protein hydrolysis; Squid pen