Protein hydrolysates from Mytilus edulis L. mussel: Physicochemical and antioxidant properties

Murmansk Arctic University, 183010 Murmansk, Russia

^* Corresponding author: derkachsr@mstu.edu.ru

Abstract

Meat of marine molluscs is a promising protein-containing raw material for obtaining protein hydrolysate and biologically active peptides. The purpose of this research was to study the physicochemical properties and antioxidant properties of protein hydrolysate obtained from the mussel Mytilus edulis L. The hydrolysates were obtained by acidic hydrolysis and enzymatic hydrolysis using protozyme as an enzyme. Gel permeation chromatography was used as experimental method in this study to characterise the molecular weight distribution of the protein hydrolysates. Chemical analysis was used for determine the composition and antioxidant activity of hydrolysates. It is shown that the content of low-molecular fractions - biologically active peptides with a molecular weight of less than 5 kDa is almost three times higher in the enzymatic hydrolysate compared to the acidic one. Accordingly, the enzymatic hydrolysate demonstrates high antioxidant activity, which determines its prospects as a component for functional food products and biomedical drugs.