Keywords

Shrimp Crude Protease, Enzyme Activity, Soy Sauce Residue Protein, Angiotensin-Converting Enzyme Inhibitory Activity

Abstract

Protease was extracted from shrimp heads, a by-product of Litopenaeus vannamei processing, and the effects of the enzyme types and NaCl mass fraction on enzyme activity were studied. Shrimp crude protease is mainly composed of trypsin, cathepsin and aminopeptidase. At 25% NaCl mass fraction, trypsin, cathepsin B+L, and cathepsin K retain about 10% relative enzyme activity, and the relative enzyme activity of phenylalanine aminopeptidase is 30%, while high NaCl mass fraction (25% ) has an activating effect on alanine aminopeptidase and methionine aminopeptidase, with relative enzyme activities reaching 131% and 191% respectively. Shrimp crude protease was used to enzymatically hydrolyze the residual protein in soy sauce residue, and the enzymatic hydrolysis effect and the activity of the products in inhibiting angiotensin I-converting enzyme (ACE) were studied. The results showed that shrimp crude protease still has the ability to enzymatically hydrolyze soy sauce residue proteins under high NaCl mass fraction. In the enzymatic hydrolysis product, the mass concentration of the polypeptide increased from 96.16 ¦Ìg/mL before enzymatic hydrolysis to 1 049.55 ¦Ìg/mL; the proportion of proteins with a molecular weight greater than 5 kDa decreased from 43.78% before enzymatic hydrolysis to 16.85%, and the proportion of proteins with a molecular weight less than 1 kDa decreased. The proportion of peptide components increased from 28.50% before enzymatic hydrolysis to 58.96%; the mass concentration of free amino acids increased from 3.01 mg/100 mL before enzymatic hydrolysis to 97.16 mg/100 mL. Enzymatic hydrolysis of soy sauce residue protein using shrimp crude protease can increase the utilization rate of soybean protein by 11.82%. The inhibitory activity (IC50 value) of enzymatic hydrolyzate against ACE is 90.02 ¦Ìg/mL. This study provides a theoretical basis for the high-value utilization of shrimp and soy sauce processing by-products

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Original research done by Liu Guangming, Zhang Lingjing, Cao Minjie, Yang Shuang, Zhang Qian, Weng Ling, Xiao Panpan

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