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پژوهش و نوآوری در علوم و صنایع غذایی، جلد ۱۴، شماره ۲، صفحات ۱۰۵-۱۱۲
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عنوان انگلیسی Bioactive Molecules Carotenoprotein: Generated from Penaeus Semisulcatus Shrimp Waste
چکیده انگلیسی مقاله Shrimp and prawn processing generates substantial waste, rich in valuable components such as polysaccharides, proteins, carotenoids, peptides, pigments, and fatty acids. The shrimp processing industry produces around 3.8 million tons of waste worldwide. This waste is a substantial environmental challenge, contributing to pollution and potentially endangering the ecological environment. In different crustaceans, carotenoids are found as carotenoprotein, which are stable carotenoids attached to lipoproteins. The study aimed to develop an eco-friendly enzymatic process to isolate carotenoproteins from shrimp waste. Carotenoprotein was obtained from Penaeus semisulcatus shrimp waste by flavourzyme enzyme. The enzymatic hydrolysis of P. semisulcatus shrimp waste was optimized by the RSM (response surface methodology). The optimal hydrolysis parameters with the maximum degree of hydrolysis (58.90%) were as follows: pH 6.5, enzyme concentration 2%, hydrolysis time 90 min, and temperature 55 °C. P. semisulcatus shrimp waste carotenoprotein consisted of 81.67% protein, 4.09% fat, 7.36% ash, 1.43% chitin, and carotenoid 11.39 μg/g. FT-IR spectrum illustrated the presence of the β-sheet in carotenoproteins of P. semisulcatus shrimp waste. Antioxidant activity and ferric-reducing power of carotenoprotein were dose-dependent and at concentrations of 10 mg/mL were reported as 94.90% and 1978.82 μmol TE/mL, respectively. Therefore, due to its good antioxidant activity, P. semisulcatus shrimp waste carotenoprotein can be used as a natural compound in functional food industries.
کلیدواژه‌های انگلیسی مقاله antioxidants,Carotenoproteins,Enzymatic hydrolysis,Penaeus semisulcatus,Shrimp waste
نویسندگان مقاله Afrah Faleh Ali |
Department of Food Science and Technology, Ahv. C., Islamic Azad University, Ahvaz, Iran

Laleh Roomiani |
Department of Fisheries, Ahv. C., Islamic Azad University, Ahvaz, Iran

Mehrnoosh Tadayoni |
Department of Food Science and Technology, Ahv. C., Islamic Azad University, Ahvaz, Iran

نشانی اینترنتی https://journals.rifst.ac.ir/article_218309_94f05ad3045cad467a7e2208d3ad0899.pdf
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