Antioxidant potential and physicochemical properties of protein hydrolysates from body parts of North Atlantic sea cucumber (Cucumaria frondosa)

Abstract Protein hydrolysates were prepared from North Atlantic sea cucumber ( Cucumaria frondosa ) body wall (BW), and processing by-product flower (FL) internal organs (IN). Sea proteins these three tissues hydrolysed with selected endopeptidases exopeptidases. The enzymes used Alcalase (A), Corolase (C) as Flavourzyme (F) both endo- exopeptidase functions. These employed individually or in combination under controlled conditions. so subsequently analysed for their antioxidant potential functionalities food systems the first time. Hydrolysates treated of A F exhibited highest radical scavenging activity against DPPH ABTS radicals. metal chelation was observed samples (C + F). All treatments inhibited beta-carotene bleaching an oil-in-water emulsion TBARS production a meat model system. In addition, protein more than 75% soluble over pH range 2–12. Hydrolysed also effective enhancing water holding capacity system compared to untreated counterparts. amino acids had desirable profiles glutamic acid predominant component analysed. findings demonstrate use functional ingredients. Graphical abstract