Enzymatic Hydrolysis of Orange-Footed Sea Cucumber (Cucumaria frondosa)—Effect of Different Enzymes on Protein Yield and Bioactivity
Permanent lenke
https://hdl.handle.net/10037/31656Dato
2023-10-07Type
Journal articleTidsskriftartikkel
Peer reviewed
Sammendrag
While sea cucumber is a food delicacy in Asia, these food resources are less exploited
in Europe. The aim of this study was to determine the chemical composition and potential food
applications of the less exploited orange-footed sea cucumber (Cucumaria frondosa). In particular, the
antioxidative capacity and free amino acids associated with the umami flavor released by enzymatic
hydrolyses by either Bromelain + Papain (0.36%, 1:1) or Alcalase (0.36%) were studied. Fresh C.
frondosa contained approximately 86% water, and low levels of ash (<1%) and lipids (<0.5%). The
protein content was 5%, with a high proportion of essential amino acids (43%) and thus comparable
to the FAO reference protein. The high concentration of free amino acids associated with umami, sour,
sweet, and bitter may contribute to flavor enhancement. Hydrolysis by Bromelain + Papain resulted
in the highest protein yield, and the greatest concentration of free amino acids associated with umami
and sour taste. All samples showed promising antioxidant capacity measured by FRAP, ABTS, DPPH
and ORAC compared to previous reports. The inorganic arsenic concentration of fresh C. frondosa
ranged from 2 to 8 mg/kg wet weight and was not affected by processing. This is comparable to
other seafood and may exceed regulatory limits of consumption.
Forlag
MDPISitering
Vu, Falch, Elvevoll, Jensen. Enzymatic Hydrolysis of Orange-Footed Sea Cucumber (Cucumaria frondosa)—Effect of Different Enzymes on Protein Yield and Bioactivity. Foods. 2023;12(19)Metadata
Vis full innførselSamlinger
Copyright 2023 The Author(s)