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Published on: September 15, 2015
Ultraviolet irradiation and gradient temperature assisted autolysis for protein recovery from shrimp head waste
Wenhong Cao1, Caiyun Tan2, Xiaojian Zhan2
1Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Zhanjiang 524088, China; Key Laboratory of Advanced Processing of Aquatic Products of Guangdong Higher Education Institution, Zhanjiang 524088, China; College of Food Science and Technology, Guangdong Ocean University, Zhanjiang 524088, China.
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 30W 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 5h 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.
