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Abstract
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Article Information:
Preparation and Characteristic of Iron-Binding Peptides from Shrimp Processing Discards Hydrolysates
Zhang-yan Ren, Guang-rong Huang, Jia-xin Jiang and Wen-wei Chen
Corresponding Author: Guang-rong Huang
Submitted: 2011 June, 21
Accepted: 2011 August, 27
Published: 2011 October, 25 |
Abstract:
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The aim of this study was focused on preparation of iron-binding peptides from Shrimp Processing
Discards (SPD) hydrolysate using response surface methodology (RSM) and characteristic of the iron-peptides
complex. Six kinds of protease (tyrpsin, pepsin, protmex, flavourzyme, neutrase and alcalase) were used to
hydrolysis the SPD protein and the trypsin hydrolysate showed the highest iron-binding activity. The factorial
design experiments showed that pH, trypsin concentration and hydrolysis time affected significantly the ironbinding
activity of hydrolysate. Then the trypsin hydrolysis conditions (time, enzyme concentration, pH) were
optimized by RSM using central composition design for produing highest iron-binding activity. The pH 8.18,
enzyme concentration of 500 U/mL and a hydrolysis time of 120 min were found to be the optimum conditions
to obtain a higher iron-binding activity of 6.75 μg-EDTA/mg-protein, which is very closed to the three
verificated replicated experiments with 6.73 μg-EDTA/mg-protein. The amino acid composition of the ironpeptides
complex was closed to FAO reference protein. The main compositions of the iron-peptides complex
were iron of 11.1%, protein of 71.5% and ash of 19.3%. The peptides bound with iron were certified by infrared
chromatgraphy.
Key words: Amino acid composition, enzymatic hydrolysis, iron-binding activity, response surface methodology, shrimp processing discards, ,
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Cite this Reference:
Zhang-yan Ren, Guang-rong Huang, Jia-xin Jiang and Wen-wei Chen, . Preparation and Characteristic of Iron-Binding Peptides from Shrimp Processing Discards Hydrolysates. Advance Journal of Food Science and Technology, (5): 348-354.
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ISSN (Online): 2042-4876
ISSN (Print): 2042-4868 |
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