Enzymatic Hydrolysis of Shrimp Head Waste: Functional and Biochemical Properties

Autor:	Saloua Sadok, Zouhour Limam, Amor El Abed
Rok vydání:	2008
Předmět:	chemistry.chemical_classification Chromatography Substrate (chemistry) Trypsin Applied Microbiology and Biotechnology Shrimp Hydrolysis Enzyme Adsorption chemistry Enzymatic hydrolysis medicine Centrifugation Food Science Biotechnology medicine.drug
Zdroj:	Food Biotechnology. 22:352-362
ISSN:	1532-4249 0890-5436
DOI:	10.1080/08905430802458461
Popis:	Shrimp head of Penaeus kerathurus obtained from industrial processing, were hydrolyzed by commercial trypsin (0.1%). Hydrolysis reaction was terminated by heat inactivation of the enzyme (95°C) followed by centrifugation. The produced protein hydrolysates were characterized by biochemical analysis for protein content, total free amino acids (FAA), total volatile basic nitrogen (TVB-N) and electrophoresis SDS-PAGE profile. Functional properties such as emulsifying capacity, fat adsorption and foaming property were assessed. Compared to the raw shrimp head protein, results from enzymatic hydrolysis showed a significant increase (p
Databáze:	OpenAIRE
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