Optimization of free radical scavenging activity by response surface methodology in the hydrolysis of shrimp processing discards

Fabienne Guérard; Maria Teresa Sumaya-Martinez; Delphine Laroque; Aurelie Chabeaud; Laurent Dufossé

doi:10.1016/j.procbio.2007.07.016

Journal articles

Optimization of free radical scavenging activity by response surface methodology in the hydrolysis of shrimp processing discards

Fabienne Guérard ^{1, 2, *} Maria Teresa Sumaya-Martinez ¹ Delphine Laroque ¹ Aurelie Chabeaud ¹ Laurent Dufossé ^{1, 3}

* Corresponding author

1 Laboratoire ANTiOX

2 LEMAR - Laboratoire des Sciences de l'Environnement Marin (LEMAR)

3 LCSNSA - Laboratoire de Chimie des Substances Naturelles et des Sciences des Aliments

Abstract : Response surface methodology (RSM) was used to optimize the hydrolysis conditions (temperature, pH and Alcalase® 2,4L concentration), in order to obtain the hydrolysate with the strongest antioxidant activity using the 1,1-diphenyl-2-picryl-hydrazyl (DPPHradical dot) decolouration assay. The optimum conditions obtained from experiments were pH 9.7, 66.2 °C, enzyme concentration = 68.1 Anson units (AU)/kg crude protein. The analysis of variance in RSM showed that pH and temperature (T) were the most important factors of the process (P < 0.001). The experimental conditions produced both an enzymatic and chemical protein solubilization.

Keywords : Alcalase® 2 4L Antioxidant activity Shrimp by-product Hydrolysis Response surface methodology (RSM)

Document type :

Journal articles

Domain :

Environmental Sciences

Complete list of metadatas

https://hal.univ-brest.fr/hal-02469529
Contributor : Fabienne Guerard <>
Submitted on : Thursday, February 6, 2020 - 3:48:54 PM
Last modification on : Tuesday, June 23, 2020 - 3:39:18 AM

Optimization of free radical scavenging activity by response surface methodology in the hydrolysis of shrimp processing discards

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Optimization of free radical scavenging activity by response surface methodology in the hydrolysis of shrimp processing discards

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