Nutritional composition and antioxidant properties of protein hydrolysates prepared from echinoderm byproducts

• Published in: International Journal of Food Science & Technology
• Main Authors: Mamelona, Jean, Saint‐Louis, Richard, Pelletier, Émilien
• Format: Article in Journal/Newspaper
• Language: English
• Published: Wiley 2009
• Subjects: Cucumaria frondosa
• Online Access: http://dx.doi.org/10.1111/j.1365-2621.2009.02114.x; https://api.wiley.com/onlinelibrary/tdm/v1/articles/10.1111%2Fj.1365-2621.2009.02114.x; http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.2009.02114.x/fullpdf

Summary Protein hydrolysates were prepared from echinoderm byproducts, including viscera (SCV) of Atlantic sea cucumber ( Cucumaria frondosa ) and digestive tract (UDT) and non‐commercial grade gonads (UGN) of green sea urchin ( Strongylocentrotus droebachiensis ). Enzymatic hydrolysis was performed on defatted materials using Alcalase ® 2.4L (0.75% w/w) and reaction was carried out overnight (∼16 h, 55 °C, pH 8.0). Freeze‐dried hydrolysates were analysed for their nutritional composition, nitrogen solubility index and antioxidant activity. Degree of hydrolysis was low, with values of 5.6%, 4.6% and 7.0% for SCV, UDT and UGN, respectively. Hydrolysates showed high protein content (∼55%), high proportion of essential amino acids (∼35% of total amino acids) and good solubility (nitrogen solubility index ≈ 68%). They contained variable concentrations of major and trace elements with a predominance of Na and K. Hydrolysates showed apparent antioxidant activities in both ORAC assay (267–421 μmol TE g −1 ) and inhibition of lipid oxidation test (54–57%). Antioxidant activities were thought to be associated with the presence of antioxidant peptides in hydrolysates. Our results showed that hydrolysates from Atlantic sea cucumber and green sea urchin byproducts might serve as alternative sources of dietary proteins, with good nutritional composition, high solubility and interesting protection against oxidative stress.