Investigation into antioxidant activity of protein hydrolysate derived from white leg shrimp head (Litopenaeus vannamei)

This study suggests a new way of utilizing the WLSH, antioxidant proteolysate which could be applied as a functional food or natural antioxidant additive replacing synthetic compounds. | ISSN 1859-1531 - TẠP CHÍ KHOA HỌC VÀ CÔNG NGHỆ ĐẠI HỌC ĐÀ NẴNG, VOL. 17, NO. , 2019 75 INVESTIGATION INTO ANTIOXIDANT ACTIVITY OF PROTEIN HYDROLYSATE DERIVED FROM WHITE LEG SHRIMP HEAD (LITOPENAEUS VANNAMEI) KHẢO SÁT HOẠT TÍNH KHÁNG OXY HÓA CỦA DỊCH ĐẠM THỦY PHÂN TỪ ĐẦU TÔM THẺ CHÂN TRẮNG (LITOPENAEUS VANNAMEI) Tam Dinh Le Vo*, Anh Nguyen Nhat Bui, Thuy Vu Van Nguyen, Nghi Ngoc Phuong Nguyen, Hien Vinh Dang Ho Chi Minh city University of Technology – Vietnam National University-Ho Chi Minh; vdlt@ Abstract - The antioxidant activity of protein hydrolysate from white leg shrimp head (WLSH) is investigated in this research. Firstly, chemical composition of the shrimp head is analyzed. Then, the effect of WLSH: water ratio on protein recovery yield and effect of enzyme type, pH, temperature, enzyme to substrate (E:S) ratio and hydrolysis time on antioxidant potential of the proteolysate are examined. Next, response surface methodology (RSM) is employed to optimize hydrolysis through the E:S ratio and hydrolysis time. The result show that the WLSH contains ± moisture, ± protein, ± lipid and ± ash (on dry weight basis). The protein recovery yield achieves ± with the WLSH: water ratio of 1:4 (w/v). The optimal hydrolysis condition includes Flavourzyme, pH 7, 45oC, E:S ratio of U/g protein, hydrolysis time of hours and the DPPH scavenging activity of the protein hydrolysate reaches . This study suggests a new way of utilizing the WLSH, antioxidant proteolysate which could be applied as a functional food or natural antioxidant additive replacing synthetic compounds. Tóm tắt - Nghiên cứu này khảo sát hoạt tính kháng oxy hóa của dịch thủy phân protein từ đầu tôm thẻ chân trắng (Litopenaeus vannamei) (WLSH). Trước tiên, thành phần hóa học của WLSH được xác định. Tiếp theo, ảnh hưởng của tỷ lệ WLSH:nước đến hiệu suất thu hồi protein và ảnh hưởng của loại enzyme, pH, nhiệt độ, tỷ lệ enzyme:cơ .