Recovery of Components from Shrimp (<i>Xiphopenaeus kroyeri</i>) Processing Waste by Enzymatic Hydrolysis

Holanda, Helenice Duarte de; Netto, Flávia Maria

doi:10.1111/j.1750-3841.2006.00040.x

Cited by 160 publications

(110 citation statements)

References 43 publications

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“…Bhaskar and Mahendrakar [11] extracted proteins from visceral waste of catla (Catla catla) using multifect-neural under optimal condition (enzyme concentration of 1.25%, temperature of 55°C for 165 min) and achieved a protein yield of 70.54%. Holanda and Netto [33] recovered protein from shrimp processing waste using alcalase and pancreatin (enzyme concentration of 3%, a temperature of 60°C for 30 min) and achieved a protein yield of 59.50 and 50.55%, respectively. Alcalase also recovered 18% more proteins than pancreatin.…”

Section: Fish Partsmentioning

confidence: 99%

Extraction of Proteins from Mackerel Fish Processing Waste Using Alcalase Enzyme

Vv¹,

Ae²,

Ms³

et al. 2013

J Bioproces Biotechniq

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Fish proteins are found in the flesh, head, frames, fin, tail, skin and guts of the fish in varying quantities. Unutilized fish and fish processing waste can be used to produce fish proteins which contain amino acids and many bioactive peptides. After removing the fish flesh during the fish processing operation, all other parts are considered wastes which are not properly utilized. The aim of this study was to evaluate the enzymatic extraction of protein from mackerel fish processing waste. Enzymatic extraction of proteins was carried out using alcalase enzyme at three concentrations (0.5, 1 or 2%) and four hydrolysis times (1, 2, 3 and 4 h). The fish protein hydrolysate was dried using a spray dryer to obtain protein powder. The highest protein yield (76.30% from whole fish and 74.53% from the frame) was obtained using 2.0% enzyme concentration after 4 h of hydrolysis. The results showed that increasing the enzyme concentration from 0.5 to 2% (400%) increased the protein yield by 3.13-43.52% depending upon the fish part and reaction time used. Increasing the enzyme concentration by 4 fold for a small increase in protein yield may appear unjustified. Therefore, the enzyme concentration of 0.5% should be used for the protein extraction unless the enzyme is recycled or an immobilized reactor is used in order to reduce the cost associated with the enzyme. Also, increasing the hydrolysis time from 1 to 4 h (400%) increased the protein yield by 16.45 -50.82% depending upon the fish part and enzyme concentration used. Increasing the hydrolysis time by 4 fold for a small increase in protein yield will increase the capital and operating costs of protein production. A shorter hydrolysis time will allow more throughput and/or reduce the volume of the reactor thereby reducing the cost of protein extraction. Therefore, a 1 h reaction time for protein extraction is recommended. The results showed that the combined fish waste can be used for protein extraction without any segregation.

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Section: Fish Partsmentioning

confidence: 99%

Extraction of Proteins from Mackerel Fish Processing Waste Using Alcalase Enzyme

Vv¹,

Ae²,

Ms³

et al. 2013

J Bioproces Biotechniq

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“…Curvas de hidrólise similares foram reportadas para resíduos de camarão, resíduos de atum, salmão, hemoglobina, soro de leite, resíduos de lagosta e capelim, respectivamente (HOLANDA; NETTO, 2006;GUERARD;GIMAS;BINET, 2002;KRISTINSSON;RASCO, 2000;MÁRQUEZ;VÁZQUEZ, 1999;CAMACHO;GUADIX, 1998;BAEK;CADWALLADER, 1995;SHAHIDI;HAN;SYNOWIECKI, 1995).…”

Section: Cinética Da Hidrólise Enzimática E Modelagem Matemáticaunclassified

Influência das condições de processo na cinética de hidrólise enzimática de carne de frango

Kurozawa¹,

Park²,

Hubinger³

2009

Ciênc. Tecnol. Aliment.

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O processo de hidrólise proteica consiste na clivagem química ou enzimática de moléculas de proteínas em pequenos peptídeos de tamanhos diversos e, eventualmente, em aminoácidos. Os hidrolisados proteicos podem ser obtidos basicamente através da hidrólise química ou enzimática (ADLER-NISSEN, 1985). Na hidrólise enzimática, enzimas proteolíticas são empregadas para solubilizar a proteína do alimento, resultando na separação de duas frações: uma insolúvel, geralmente utilizada em ração animal; e uma solúvel, que contém a proteína hidrolisada e um baixo teor de lipídios. A proteína hidrolisada pode ser convertida em ingrediente a ser incorporado em alimentos processados, como um realçador de sabor, ingrediente funcional ou um suplemento para alimentos com baixa qualidade proteica ou para fórmulas balanceadas para atletas ou indivíduos que não podem digerir a proteína intacta (FURLAN;OETTERER, 2002;SGARBIERI, 1996). Desta forma, a disponibilidade de produtos nutricionalmente equilibrados, utilizando hidrolisados proteicos, pode fornecer importante aporte proteico em dietas alimentares.A carne de peito de frango possui uma composição homogênea, um alto conteúdo de proteína (22 g/100 g carne) e um baixo teor de lipídios (3 g/100 g carne) quando comparada com outros cortes da ave, tais como a asa (18 g de proteína ou lipídio/100 g carne) e coxa (18 g proteína ou 5 g lipídios/100 g carne). Além disso, as proteínas de origem animal são as mais completas por apresentarem um perfeito equilíbrio de aminoácidos essenciais, isto é, aqueles que o AbstractThe hydrolysis of chicken breast meat by commercial protease Alcalase® 2.4 L was studied in order to evaluate the temperature, renzyme:substrate ratio, and pH influence on enzymatic hydrolysis kinetics. The tests were carried out under different conditions with respect to temperature (43-77 °C), enzyme:substrate ratio (0.8-4.2% w/w, g enzyme/100 g protein), and pH (7.16-8.84) according to factorial 2 3 experimental design with the total of 17 tests. The reaction was monitored by the pH-stat method to obtain the degree of hydrolysis values at different intervals of time. The hydrolysis curves were characterized by high initial reaction rates followed by decreases in the reaction rate up to the stationary phase. The results were fitted an exponential model that presented a good fit with high determination coefficient and low average relative error. The variables influence on model parameters was observed by experimental design. An increase in the enzyme:substrate ratio and temperature led to higher parameter a values. The parameter b was not affected by the enzyme:substrate ratio and its value increased with higher temperature. The variable pH affected significantly the parameters a and b. Keywords: protein; pH-stat; modeling; experimental design. ResumoA influência da temperatura, pH e razão enzima:substrato na cinética de hidrólise enzimática de carne de frango utilizando a protease Alcalase® 2,4 L foi avaliada neste trabalho. Os experimentos foram conduzidos à temperatura de ...

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“…In the fishing industry, waste is produced in high amounts, especially in small scale fishing, and there is a need to dispose of them without polluting the environment. According to De Holanda & Maria Netto (2006), most of these products are derived from shrimp farming, which represents about 45% of the processed seafood, which are the disposal of carapace and exoskeleton, suggesting a need for utilization of this raw material. The development of technologies capable of transforming these by-products, preferentially into food, is necessary (Arvanitoyannis & Kassaveti, 2008).…”

Section: Introductionmentioning

confidence: 99%

Flour production from shrimp by-products and sensory evaluation of flour-based products

Fernandes

Silva

et al. 2013

Pesq. agropec. bras.

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-The objective of this work was to evaluate the production of flour using by-products (cephalothorax) obtained from the shrimp (Litopenaeus vannamei) industry, and to perform a sensory analysis of shrimp flour-based products. Physicochemical and microbiological analyses on fresh cephalothorax and on manufactured flour were performed, as well as the determination of cholesterol content of this flour, and the sensorial evaluation of soup and pastry made with this flour. By the microbiological analyses, no pathogenic microorganism was detected in the samples. Physicochemical analyses of flour showed high levels of protein (50.05%) and minerals (20.97%). Shrimp cephalothorax flour showed high levels of cholesterol. The sensory evaluation indicated a good acceptance of the products, with satisfactory acceptability index (81% for soup, and 83% for pastry), which indicates that shrimp cephalothorax in the form of flour has a potential for developing new products.Index terms: Litopenaeus vannamei, acceptance, cephalothorax, food technology. Produção de farinha de resíduo de camarão e avaliação sensorial de subprodutos formulados com base na farinhaResumo -O objetivo deste trabalho foi avaliar a produção de um tipo de farinha de subprodutos (cefalotórax), obtidos da indústria de beneficiamento do camarão (Litopenaeus vannamei), e realizar uma análise sensorial de produtos formulados com a farinha. Foram feitas análises físico-químicas e microbiológicas do cefalotórax fresco e da farinha formulada, assim como a determinação do teor de colesterol dessa farinha e a avaliação sensorial de uma sopa e um pastel feitos com ela. Pelas análises microbiológicas, nenhum microrganismo patogênico foi encontrado nas amostras. As análises físico-químicas da farinha mostraram elevados teores de proteínas (50,05%) e minerais (20,97%). A farinha de cefalotórax de camarão apresentou elevado teor de colesterol. A avaliação sensorial indicou boa aceitação dos produtos, com índice de aceitabilidade satisfatório (81% para a sopa e 83% para o pastel), o que indica que o cefalotórax de camarão, na forma de farinha, tem potencial para o desenvolvimento de novos produtos.Termos para indexação: Litopenaeus vannamei, aceitação, cefalotórax, tecnologia de alimentos.

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Recovery of Components from Shrimp (Xiphopenaeus kroyeri) Processing Waste by Enzymatic Hydrolysis

Cited by 160 publications

References 43 publications

Extraction of Proteins from Mackerel Fish Processing Waste Using Alcalase Enzyme

Extraction of Proteins from Mackerel Fish Processing Waste Using Alcalase Enzyme

Influência das condições de processo na cinética de hidrólise enzimática de carne de frango

Flour production from shrimp by-products and sensory evaluation of flour-based products

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