Physicochemical and biofunctional properties of shrimp (Penaeus japonicus) hydrolysates obtained from hot-compressed water treatment

Abstract

Penaeus japonicus hydrolysates were produced by hot-compressed water treatment at 100 °C – 200 °C and 30 bar for 10 min. Hydrolysate yield varied from 44.87 ± 1.74% to 88.55 ± 2.15% with the maximum yield obtained at 200 °C. Hydrolysates showed alkaline pH, which incrementally increased with temperature. Protein, phenolic compounds, and Maillard reaction product were 45.76 ± 1.27 g/100 g dried mass, 12.47 ± 0.19 mg trolox/g dried mass, and 4.02 ± 0.01, respectively, in hydrolysates produced at 200 °C. Total and reducing sugar contents were 49.30 ± 0.11 mg/g and 14.18 ± 1.23 mg/g dried mass, respectively, in hydrolysates produced at 200 °C. P. japonicus hydrolysates showed strong free-radical scavenging capacity and DPPH, ABTS, and FRAP activities of 3.08 ± 0.04, 26.74 ± 0.06, and 12.12 ± 0.50 mg TEAC/g dried mass, respectively. The maximum free and total amino acid contents were found in hydrolysates produced at 175 °C; further temperature increment degraded amino acids.