In this study, we evaluated the effect of complexation and microencapsulation with pea protein on the antioxidant activity of protein hydrolysates from bycatch in Brazil. The zeta potential values of complexes changed from negative to positive with the increase of pea protein as a result of positively charged complexes formation. The increase in the ratio of pea protein/hydrolysates also resulted in increased turbidity in all samples. Particle size measurements indicated that the complexes tended to form larger aggregates (ranged from 61.5 ± 1.7 μm to 183 ± 2.8 μm). The 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity of the pea protein/fish protein hydrolysate complexes was higher than that of the protein hydrolysates alone. Moreover, increasing levels of pea protein did not affect the antioxidant activity of fish protein hydrolysates. The complexes of the Paralonchurus brasiliensis were chosen for the microencapsulation process by spray-drying. The results revealed that spray-drying did not have a significant effect (P > 0.05) on the protein hydrolysate antioxidant activity when they were complexed with pea protein. Thus, this work suggests that the complexation with pea protein and subsequent microencapsulation by spray-drying is an efficient way to protect the biological activity of protein hydrolysates obtained from bycatch. This study provides evidence for the potential use of bycatch from shrimp fisheries as functional ingredients or nutraceuticals.

在本研究中，我们评估了豌豆蛋白复合和微胶囊化对巴西兼捕蛋白水解物抗氧化活性的影响。由于形成带正电荷的复合物，随着豌豆蛋白的增加，复合物的zeta电位值由负变为正。豌豆蛋白/水解物比例的增加也导致所有样品的浊度增加。粒度测量表明复合物倾向于形成更大的聚集体（范围从 61.5 ± 1.7 μm 到 183 ± 2.8 μm）。豌豆蛋白/鱼蛋白水解物复合物的 2,2-diphenyl-1-picrylhydrazyl (DPPH) 自由基清除活性高于单独的蛋白水解物。而且，豌豆蛋白水平的增加不会影响鱼蛋白水解物的抗氧化活性。的复合体Paralonchurus brasiliensis被选择用于通过喷雾干燥的微囊化工艺。结果表明， 当它们与豌豆蛋白复合时，喷雾干燥对蛋白质水解物的抗氧化活性没有显着影响（P > 0.05）。因此，这项工作表明，与豌豆蛋白复合并随后通过喷雾干燥进行微胶囊化是保护从兼捕中获得的蛋白质水解物生物活性的有效方法。这项研究为将捕虾业的兼捕物用作功能性成分或营养品的潜在用途提供了证据。