Moreira, Thaysa Fernandes MoyaPessoa, Luiz Gustavo AntunesSeixas, Flávio Augusto VicenteIneu, Rafael P.Gonçalves, Odinei HessLeimann, Fernanda VitóriaRibeiro, Ricardo Pereira2021-08-312021-08-312022Moreira, Thaysa Fernandes Moya; Pessoa, Luiz Gustavo Antunes; Seixas, Flavio Augusto Vicente; Ineu, Rafael Porto; Gonçalves, Odinei Hess; Leimann, Fernanda Vitória; Ribeiro, Ricardo Pereira (2022). Chemometric evaluation of enzymatic hydrolysis in the production of fish protein hydrolysates with acetylcholinesterase inhibitory activity. Food Chemistry. ISSN 0308-8146. 367, p. 1-90308-8146http://hdl.handle.net/10198/23839Fish protein hydrolysates (FPH) obtained from industrial processing residues are sources of bioactive peptides. The enzymatic hydrolysis process is essential in obtaining specific bioactivities such as inhibition of the enzyme acetylcholinesterase (AChE). In this study the effect of different hydrolysis conditions on the properties of FPH to inhibit the enzyme acetylcholinesterase. A chemometric evaluation, based on a central composite rotatable design and principal component analysis, was applied to select hydrolysis conditions with best yield, degree of hydrolysis and acetylcholinesterase inhibition. Experimental design results for AChE inhibition were between 10.51 and 40.45% (20, 30 and 50 mg.mL-1 of FPH), and three hydrolysis conditions were selected based on PCA evaluation. The amino acids profile, FTIR and AChE inhibition kinetics were evaluated. Results showed a mixed type of inhibition behavior and, the docking molecular analyzes suggest that the inhibition AChE occurred due to the basic amino acids, mainly by arginine.engFish protein hydrolysatesEnzymatic hydrolysisExperimental designAcetylcholinesterasejournal article10.1016/j.foodchem.2021.130728