A study of factors influencing the enzymatic deproteinization of shrimp head using bacterial protease

VALDES-PEÑA, A.U.; SANDOVAL-FABIAN, G.C.; BALAGURUSAMY, NAGAMANI; CAVALITTO, SEBASTIÁN FERNANDO; CONTRERAS ESQUIVEL, JUAN CARLOS

Asian Chitin J.

SSM International Publication

Lugar: Purba Midnapore-721401, India ; Año: 2009 vol. 5 p. 5 - 8

0973-3345

The enzymatic method of chitin recovery involves a step of deproteinization with proteolyticenzymes. In this work, waste dry shrimp heads were infused with commercial protease under vacuum for deproteinization. Furthermore, the effect of average particle size (63, 75, 150 and 180 μm) and reaction time (6, 12, 18 and 24 h) were also evaluated. The vacuum infusion of protease was not able to modify the capacity to release protein from shrimp discards as compared to the control. However, increasing the reaction time of both the control and vacuum infused protease showed that there was an increase in the release of covalent linked protein. Our results indicated that increased protein release is possible by decreasing the average particle size of shrimp head waste during enzymatic treatment. Under best reaction conditions (18 h) enzyme treatment released about 100 mg of protein hydrolyzate per g of shrimp head on dry basis and this accounted to about 40% loss. The enzymatic process is an efficient treatment for deproteinization of shrimp head under mild conditions and has potential for chitin recovery