Ultraviolet irradiation and gradient temperature assisted autolysis for protein recovery from shrimp head waste

被引：24

作者：

Cao, Wenhong ^{[1
,2
,3
]}

Tan, Caiyun ^{[3
]}

Zhan, Xiaojian ^{[3
]}

Li, Huiyi ^{[3
]}

Zhang, Chaohua ^{[1
,2
,3
]}

机构：

[1] Guangdong Prov Key Lab Aquat Prod Proc & Safety, Zhanjiang 524088, Peoples R China

[2] Guangdong Higher Educ Inst, Key Lab Adv Proc Aquat Prod, Zhanjiang 524088, Peoples R China

[3] Guangdong Ocean Univ, Coll Food Sci & Technol, Zhanjiang 524088, Peoples R China

来源：

FOOD CHEMISTRY | 2014年 / 164卷

关键词：

Shrimp head; Endogenous enzymes; Autolysis; UV irradiation; Gradient temperature; RESPONSE-SURFACE METHODOLOGY; PROCESSING DISCARDS; COMMERCIAL PROTEASES; ENZYMATIC-HYDROLYSIS; PROTEOLYTIC-ENZYMES; BY-PRODUCTS; OPTIMIZATION; EXTRACTION; VISCERA; FEED;

D O I：

10.1016/j.foodchem.2014.05.042

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

A novel autolysis method using ultraviolet (UV) irradiation and gradient temperature was investigated to efficiently recover proteins from the head of the shrimp Penaeus vannamei. The proteolytic activity of shrimp head subjected to 30 W UV irradiation for 20 min was increased by 62%, compared with that of untreated samples. After irradiation, the enzymes remained active across a wide range of temperatures (45-60 degrees C) and pH (7-10). An orthogonal design was used to optimize autolysis condition. After 5 h autolysis, protein recovery from the UV-heat treated samples was up to 92.1%. These results indicate the potential of using UV irradiation in combination with gradient temperatures to improve recovery of proteins from shrimp head waste. Crown Copyright (C) 2014 Published by Elsevier Ltd. All rights reserved.

引用

页码：136 / 141

页数：6

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