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Abstract
Protein hydrolysates were prepared from North Atlantic sea cucumber (Cucumaria frondosa) body wall (BW), and processing by-product flower (FL) and internal organs (IN). Sea cucumber proteins from these three tissues were hydrolysed with selected endopeptidases and exopeptidases. The enzymes used were Alcalase (A), and Corolase (C) as endopeptidases and Flavourzyme (F) with both endo- and exopeptidase functions. These were employed individually or in combination under controlled conditions. The hydrolysates so prepared were subsequently analysed for their antioxidant potential and functionalities in food systems for the first time. Hydrolysates treated with the combination of A and F exhibited the highest radical scavenging activity against DPPH and ABTS radicals. The highest metal chelation activity was observed for samples hydrolysed with the combination of enzymes (C + F and A + F). All treatments inhibited beta-carotene bleaching in an oil-in-water emulsion and TBARS production in a meat model system. In addition, sea cucumber protein hydrolysates were more than 75% soluble over a pH range of 2–12. Hydrolysed proteins were also effective in enhancing water holding capacity in a meat model system compared to their untreated counterparts. The amino acids of sea cucumber protein hydrolysates had desirable profiles with glutamic acid as the predominant component in samples analysed. These findings demonstrate the desirable functionalities of hydrolysates from North Atlantic sea cucumber and their potential for use as functional food ingredients.Graphical abstract
Highlights
The Atlantic sea cucumber Cucumaria frondosa which belongs to the phylum Echinodermata is one of the most abundant holothuroids found in the waters of North Atlantic (Hossain et al 2020)
Degree of hydrolysis (DH) The degree of hydrolysis is an important parameter that can have a direct influence on biological function of peptides (Xie et al 2019)
Hydrolysis curves (Fig. 3) show the DH (%) obtained for the hydrolysates produced from sea cucumber body wall (BW), flower (FL) and internal organs (IN) up to 4 h of hydrolysis
Summary
The Atlantic sea cucumber Cucumaria frondosa which belongs to the phylum Echinodermata is one of the most abundant holothuroids found in the waters of North Atlantic (Hossain et al 2020). Very limited number of studies have reported the bioactive potential of Atlantic sea cucumber by-products including antiviral activities of flower and internal organs (Tripoteau et al 2015), antioxidant activities (Mamelona et al 2010a) and functional properties (Yan et al 2016) of viscera. There is no report available on determining the effect of sequential use and individual endopeptidases and exopeptidases on the production of protein hydrolysates from Atlantic sea cucumber discards This is the first study in the field of utilizing different body parts of the Atlantic sea cucumber Cucumaria frondosa for the production of protein hydrolysates using Alcalase and Corolase as exopeptidases and Flavourzyme with both endopeptidase and exopeptidase activity and investigates their antioxidant potential in food model systems
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