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Effect of Protease Treatment on Oil Extractability of Carotenoids from Shrimp Waste.

Sachindra, N. M. and Mahendrakar, N. S. (2011) Effect of Protease Treatment on Oil Extractability of Carotenoids from Shrimp Waste. Journal of Aquatic Food Product Technology, 20. pp. 22-31.

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Abstract

Crustacean waste is an important source of natural carotenoids. Carotenoids in shrimp waste occur as a complex with proteins. Investigations were carried out to assess the effect of hydrolyzing shrimp waste with different proteases on the subsequent recovery of carotenoids in vegetable oil. Hydrolyzing the shrimp waste with the bacterial protease alcalase gave higher extraction yields in oil (28.6 μg/g waste) compared to hydrolyzing with the plant protease papain (24.8 μg/g) or the animal protease trypsin (25.3 μg/g). Optimized conditions for alcalase treatment and extraction of carotenoids was determined to be hydrolysis of shrimp waste with 0.75% of alcalase at 37◦C for 150 min, adding sunflower oil to hydrolyzed waste in a ratio of 2:1, and heating at 70◦C for 90 min. Prior hydrolysis of waste considerably reduced the heating time required for maximum extraction of pigments, which may help in preventing the carotenoid degradation during prolonged heating in oil.

Item Type: Article
Uncontrolled Keywords: shrimp waste, carotenoid, protease, oil extraction, hydrolysis
Subjects: 500 Natural Sciences and Mathematics > 04 Chemistry and Allied Sciences > 14 Carotenoid Chemistry
600 Technology > 08 Food technology > 28 Meat, Fish & Poultry
Divisions: Meat Fish and Poultry Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 19 Jan 2012 09:37
Last Modified: 01 Jul 2015 11:06
URI: http://ir.cftri.com/id/eprint/10525

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