Optimisation and Characterisation of the Protein Hydrolysate of Scallops (Argopecten purpuratus) Visceral By-Products

Abstract

In this research, scallops (Argopecten purpuratus) visceral meal (SVM) and defatted meal (SVMD) were analysed for their proximal composition, protein solubility, and amino acid profile. Hydrolysed proteins isolated from the scallop’s viscera (SPH) were optimised and characterised using response surface methodology with a Box-Behnken design. The effects of three independent variables were examined: temperature (30–70 °C), time (40–80 min), and enzyme concentration (0.1–0.5 AU/g protein) on the degree of hydrolysis (DH %) as a response variable. The optimised protein hydrolysates were analysed for their proximal composition, yield, DH %, protein solubility, amino acid composition, and molecular profile. This research showed that defatted and isolation protein stages are not necessaries to obtain the hydrolysate protein. The conditions of the optimization process were 57 °C, 62 min and 0.38 AU/g protein. The amino acid composition showed a balanced profile since it conforms to the Food and Agriculture Organisation/World Health Organisation recommendations for healthy nutrition. The predominant amino acids were aspartic acid + asparagine, glutamic acid + Glutamate, Glycine, and Arginine. The protein hydrolysates’ yield and DH % were higher than 90% and close to 20%, respectively, with molecular weight between 1–5 kDa. The results indicate that the protein hydrolysates of scallops (Argopecten purpuratus) visceral by product optimised and characterised was suitable a lab-scale. Further research is necessary to study the bioactivity properties with biologic activity of these hydrolysates.

Development of Extruded Snacks with Protein Hydrolysed from Jumbo Squid (Dosidicus gigas) by-Product and Cañihua (Chenopodium pallidicaule Aellen)

“…The amino acid composition of the extruded snacks showed a balanced profile, according to the FAO/WHO recommendations for healthy nutrition [8]. Taking into consideration the highest amino acids of ES4 (10% PHJSBP) were: aspartic acid + asparagine (83.88 ± 0.23 mg/g protein), glutamic acid + glutamine (147.67 ± 9.25 mg/g protein), glycine (52.26 ± 0.62 mg/g protein), alanine (64.32 ± 0.86 mg/g protein), valine (47.24 ± 0.46 mg/g protein), isoleucine (42.47 ± 0.45 mg/g protein), leucine (84.91 ± 0.51 mg/g protein), phenylalanine (41.72 ± 0.21 mg/g protein), and lysine (51.51 ± 0.24 mg/g protein).…”

“…JSBP were thawed, washed, and dehydrated by an infrared dryer (IRC D18, Irconfort, Sevilla, Spain) at 60 • C for 12 h in the Functional Foods Laboratory from the Universidad de Lima-Peru, and they were ground into the food shredder (Grindomix GM200, Restch, Haan, Germany) to obtain JSBP flour. The protein hydrolysed (PH) from JSBP flour was optimized and characterized using response surface methodology with a Box-Behnken design [8]. The parameters to optimize were temperature (40 • C to 60 • C), time (1 h to 2 h), and pH (5 to 8), the enzyme used was flavouryzme and 30 runs were carried out.…”

“…The amino acid profile was estimated according to Alaiz et al [8] with slight modifications. Amino acid profile were determined by HPLC (ARC, Waters, Milford, CT, USA) with an inner diameter of 150 mm × 9 mm, column C18 reverse phase and tryptophan was quantified by HPLC after basic hydrolysis.…”

Statistical Tools to Optimize the Recovery of Bioactive Compounds from Marine Byproducts

“…Optimization of the enzymatic hydrolysis reaction for the production of protein hydrolysate from scallop (Argopecten purpuratus) visceral meal and defatted meal was conducted to study the effect of process variables such as temperature, time, and enzyme concentration (enzyme/substrate level). The total contribution of factors in linear terms was more influential than the quadratic and interactive terms [58]. In a supercritical carbon dioxide extraction of oil enriched with eicosapentaenoic acid and docosahexaenoic acid from Atlantic salmon frame bones, the effects of important variables such as the urea/fatty acids ratio, crystallization temperature, and crystallization time were optimized [59].…”

“…Protein hydrolysate was also prepared from scallop (Argopecten purpuratus) byproducts using BBD-optimized enzymatic hydrolysis. At the optimum temperature (57 • C), time (62 min) and enzyme concentration (enzyme/substrate level) (0.38 Alcalase (AU)/g protein), enzymatic hydrolysis produced a hydrolysate yield of 93.92%, degree of hydrolysis of 20.44%, and protein solubility of 69.6% [58]. Moreover, protein hydrolysate production using proteolytic digestion from Monkfish (Lophius piscatorius) heads and viscera was optimized using the non-linear least-squares (quasi-Newton) method.…”