caa a22 4500 445318775 CHVBK 20180317142656.0 cr unu---uuuuu 170323e20111001xx s 000 0 eng 10.1007/s10126-010-9353-4 doi (NATIONALLICENCE)springer-10.1007/s10126-010-9353-4 An Autolytic Process for Recovery of Antioxidant Activity Rich Carotenoprotein from Shrimp Heads [Elektronische Daten] [R. Sowmya, K. Rathinaraj, N. Sachindra] Studies were carried out to utilize in situ proteases of shrimp heads to recover carotenoproteins possessing antioxidant activity. Highest protease activity of the buffer extract was found at pH8.0 (9.85 ± 0.61 units). The protease activity increased with temperature up to 50°C and reduced thereafter with highest activity being 19.32 ± 2.0 units. Thus, the autolysis of shrimp heads for recovery of carotenoprotein was carried out at pH8.0 and at 50°C. Waste to buffer ratio had a significant (p < 0.05) effect on recovery of carotenoids in carotenoprotein filtrate with a maximum of 58.5 ± 6.4% recovery with a waste to buffer ratio of 1:2.5 (w:v). The carotenoid recovery increased significantly to 63.4% ± 3.6% at the end of a 4-h autolysis. The studies on combined effect of waste to buffer ratio and autolysis time indicated increase in protein recovery with increase in waste to buffer ratio but not with autolysis time. DPPH scavenging activity of the carotenoprotein isolate increased with autolysis time up to 100min, and thereafter, reduced above 160min of autolysis time. With increase in waste to buffer ratio, the scavenging activity increased, reaching more than 12.5mg TBHQ equivalent/mg protein at waste to buffer ratio of 1:5. The optimum autolysis condition for obtaining antioxidant activity rich carotenoprotein from shrimp heads was found to be waste to buffer (pH8.0) ratio of 1:5 and an autolysis time of 2h at 50°C. The isolated carotenoprotein was found to have antioxidant activity with respect to singlet oxygen quenching, reducing power and metal chelating activity. Springer Science+Business Media, LLC, 2011 Shrimp heads nationallicence Autolysis nationallicence Antioxidant nationallicence Singlet oxygen quenching nationallicence Metal chelating nationallicence Sowmya R. Department of Meat, Fish and Poultry Technology, Central Food Technological Research Institute (Council of Scientific and Industrial Research), 570020, Mysore, India aut Rathinaraj K. Department of Meat, Fish and Poultry Technology, Central Food Technological Research Institute (Council of Scientific and Industrial Research), 570020, Mysore, India aut Sachindra N. Department of Meat, Fish and Poultry Technology, Central Food Technological Research Institute (Council of Scientific and Industrial Research), 570020, Mysore, India aut Marine Biotechnology Springer-Verlag 13/5(2011-10-01), 918-927 1436-2228 13:5<918 2011 13 10126 https://doi.org/10.1007/s10126-010-9353-4 text/html Onlinezugriff via DOI 1 research-article jats NATIONALLICENCE 856 40 https://doi.org/10.1007/s10126-010-9353-4 text/html Onlinezugriff via DOI NATIONALLICENCE 700 1- Sowmya R. Department of Meat, Fish and Poultry Technology, Central Food Technological Research Institute (Council of Scientific and Industrial Research), 570020, Mysore, India aut NATIONALLICENCE 700 1- Rathinaraj K. Department of Meat, Fish and Poultry Technology, Central Food Technological Research Institute (Council of Scientific and Industrial Research), 570020, Mysore, India aut NATIONALLICENCE 700 1- Sachindra N. Department of Meat, Fish and Poultry Technology, Central Food Technological Research Institute (Council of Scientific and Industrial Research), 570020, Mysore, India aut NATIONALLICENCE 773 0- Marine Biotechnology Springer-Verlag 13/5(2011-10-01), 918-927 1436-2228 13:5<918 2011 13 10126 Metadata rights reserved Springer special CC-BY-NC licence nationallicence BK010053 XK010053 XK010000 NATIONALLICENCE NATIONALLICENCE NL-springer