RESEARCH ON PROTEIN HYDROLYSIS FROM SHRIMP WASTE USING COMMERCIAL PROTEASES

Authors

  • Tran Chi Linh School of Biotechnology and Food Technology, Hanoi University of Science and Technology, 1 Dai Co Viet Road, Hanoi

DOI:

https://doi.org/10.15625/2525-2518/54/4A/11987

Keywords:

shrimp waste, enzyme hydrolysis, Alcalase, Flavourzyme, protein recovery.

Abstract

Protein hydrolysates were produced from shrimp waste mainly comprising head and shell by different commercial proteases (Alcalase, Protamex, Flavourzyme). Shrimp waste was mixed with water (ratio of 1:5 w/v) and was treated with protease individually or together, which were incorporated either simultaneously or sequentially. Temperature was kept at the optimum for each enzyme. pH was initially adjusted to the most favorable value for each enzyme. Result of study showed that in case of individial addition, the highest yield of protein recovery (YPR 48.88 %) was obtained with Alcalase (375 U/g material) at 50 °C, pH 8 for 4 hours. Besides, the maximal yield of amino acids recovery (2.91 %) was obtained with Flavourzyme (250 U/g material) at 50 °C, pH 7 for 4 hours. Specially, the sequential treatment with Alcalase and Flavourzyme improved significantly the hydrolysis of protein. The yield of protein recovery (YPR 49.13 %) and yield of amino acids recovery (YAR 6.91 %) were obtained by addition of Flavourzyme 6 hours after Alcalase, which is attributed to the combined nature of the endo- and exocatalytic action of Alcalase and Flavourzyme, respectively. This research shows the feasibility of hydrolyzing shrimp by-products using different commercial proteases.

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Published

2018-03-21

Issue

Section

Articles