Screening of Industrial Enzymes for Deproteinization of Shrimp Head for Chitin Recovery

Food grade proteolytic enzymes were examined for deproteinization of shrimp head. Shrimp head was easily deproteinized by $Alcalase^{(R)}$ and trypsin at a pH of 8.0. Alcalase was chosen as the most efficient commercial enzyme for deproteinization of shrimp head. Alcalase treatment of shrimp head re...

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Bibliographic Details
Published in:Food science and biotechnology 2010, Vol.19 (2), p.553-557
Main Authors: Valdez-Pena, Angel U, Espinoza-Perez, Judith D, Sandoval-Fabian, Georgina C, Balagurusamy, Nagamani, Hernandez-Rivera, Adriana, De-la-Garza-Rodriguez, Iliana M, Contreras-Esquivel, Juan Carlos
Format: Article
Language:Korean
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Summary:Food grade proteolytic enzymes were examined for deproteinization of shrimp head. Shrimp head was easily deproteinized by $Alcalase^{(R)}$ and trypsin at a pH of 8.0. Alcalase was chosen as the most efficient commercial enzyme for deproteinization of shrimp head. Alcalase treatment of shrimp head recorded 61% of weight loss on dry basis and a residual protein of 275 mg/g dried shrimp head. The enzymatically deproteinized shrimp head was later demineralized with lactic acid using microwave radiation at 400 W. The combination of enzymatic and physicochemical treatments promoted the chitin recovery from dried shrimp head under eco-friendly conditions.
ISSN:1226-7708
2092-6456