Abstract
Protein hydrolysates were prepared from shrimp processing by-products (SPBP) using five proteolytic enzymes: trypsin, Alcalase®, crude enzyme extract from sardinelle (Sardinella aurita) viscera and enzyme preparations from Bacillus licheniformis NH1 and Aspergillus clavatus ES1. The obtained hydrolysates exhibited different degrees of antioxidant activities evaluated through three main tests: 1,1-diphenyl-2-picrylhydrazyl (DPPH)-scavenging activity, reducing power and β-carotene bleaching assays. Hydrolysates were also tested as nitrogen source for microbial growth and proteases production by Escherichia coli, Saccharomyces cerevisiae, B. mojavensis A21 and B. subtilis A26. The reached results showed that the SPBP protein hydrolysates (SPBPPHs) could be a promising alternative to currently available commercial nitrogen sources of other origins.
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