Antioxidant and antihypertensive hydrolysates obtained from by-products of cannery sardine and brewing industries

• Published in: International journal of food properties Vol. 20; no. 3; pp. 662 - 673
• Main Authors: Vieira, Elsa F., Ferreira, Isabel M.P.L.V.O.
• Format: Journal Article
• Language: English
• Published: Abingdon Taylor & Francis 04-03-2017; Taylor & Francis Ltd
• Subjects: ACE-inhibitory activity; Angiotensin; Angiotensin I; Antihypertensives; Antioxidant activity; Antioxidants; Biological activity; Brewer's spent yeast; Brewing; Cannery sardine by-product; Enzymes; Hydrolysates; Peptidyl-dipeptidase A; Response surface methodology; Sardine protein hydrolysates; Sardinops
• ISSN: 1094-2912; 1532-2386
• DOI: 10.1080/10942912.2016.1176036

Hydrolysates with antioxidant and antihypertensive activities were obtained from sarcoplasmic proteins of canned sardine by-product and proteases extracted from Brewer's spent yeast. Using response surface methodology, hydrolysis time and temperature were selected to achieve the maximum bioactivity. Hydrolysates produced using the substrate/enzyme ratio 1:0.27 (mg/U), 7 h and 50ºC, presenting an angiotensin I-converting enzyme-inhibitory activity of 164 µg protein/mL and an antioxidant activity of 293 μM TE/mL. Experimental results agreed with predicted values within a 95% confidence interval. Within this work the simultaneous valorisation of two agro-industrial by-products was successfully achieved.