Article ID | Journal | Published Year | Pages | File Type |
---|---|---|---|---|
7596757 | Food Chemistry | 2014 | 6 Pages |
Abstract
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 °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.
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
Wenhong Cao, Caiyun Tan, Xiaojian Zhan, Huiyi Li, Chaohua Zhang,