Valorization of blue mussel for the recovery of free amino acids rich products by subcritical water hydrolysis

A sequential recovery of free amino acids from blue mussel (Mytilus edulis) by subcritical water after deoiling was performed. Hydrolysis temperatures ranged from 120 degrees C to 240 degrees C, pressure and reaction time were fixed at 3 MPa and 30 min, respectively. Results showed that hydrolysis efficiency reached 90.65% at 240 degrees C. Total amino acids in the lyophilized M. edulis powder were 198.75 mg/g and 381.95 mg/g, for essential and non-essential amino acids respectively, and dominated by glutamic acid, aspartic acid, arginine and glycine. The highest amount of free amino acids in the hydrolysates were 11,718.94 mg/L (w/v) at 120 degrees C. The highest antioxidant activities were observed at 240 degrees C owing to Maillard reaction and probably new reaction products. However, the best antihypertensive activity and highest total protein value were detected at 180 degrees C. M. edulis can be valorized as a source of free amino acids by using subcritical water.

Automated summary

The study recovered free amino acids from blue mussel using subcritical water, with the highest hydrolysis efficiency at 240 degrees C and the highest amount of free amino acids at 120 degrees C. Antioxidant activities were highest at 240 degrees C, while the best antihypertensive activity and total protein value were detected at 180 degrees C.