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Author: search.filters.author.Visessanguan, WonnopSubject: search.filters.subject.Antifreeze protein

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    Gelatin hydrolyzed by papaya latex enzymes as an alternative cryoprotectant for frozen raw Pacific white shrimp (Penaeus vannamei)
    (2024-08-01)
    Kittiphattanabawon, Phanat
    ;
    Sriket, Chodsana
    ;
    Nalinanon, Sitthipong
    ;
    Visessanguan, Wonnop
    ;
    Benjakul, Soottawat
    The cryoprotective activity of gelatin hydrolyzed by papaya latex enzymes at degrees of hydrolysis (DH) of 5%, 10%, 15%, and 20% were determined. The thermal hysteresis of gelati hydrolysate increased as DH increased up to 15% (2.31–4.19 °C) and decreased at DH of 20% (2.94 °C). The gelatin hydrolysate with 15%DH (G15), showing the highest thermal hysteresis, was subjected to fractionation and cryoprotective effect study in Pacific white shrimp. The fractionated peptide with the highest thermal hysteresis (5.19 °C) had a molecular weight of 1.7–4.2 kDa. After the soaking, G15-treated shrimp showed significantly lower and higher weight gain (7.33%) than those treated with mixed phosphates (16.12%) and distilled water (0.82%), respectively. Mixed phosphates- and G15-treated shrimp had lower α-glucosidase (AG) and β-N-acetyl-glucosaminidase (NAG) activities in exudate and lower thawing loss than distilled water-treated shrimp. G15-and mixed phosphates-treated shrimp also reduced freezable water content and maintained Ca<sup>2+</sup>-ATPase activity and protein solubility more effectively than distilled water-treated shrimp. Therefore, gelatin hydrolysate could be a potential alternative cryoprotectant in frozen raw shrimp.