Optimization of protein hydrolysis conditions from shrimp head meat (Litopenaeus vannamei) using commercial alcalase and flavourzyme enzymes

Ha Thi Thuy Vy * , Nguyen Van Muoi and Tran Thanh Truc

* Corresponding author (vyp1114009@gstudent.ctu.edu.vn)

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Received: 23 May 2018
Revised: 01 Jul 2018
Accepted: 03 Aug 2018
Published: 24 Aug 2018
DOI: 10.22144/ctu.jsi.2018.090
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Ha, T. T. V., Nguyen, V. M., & Tran, T. T. (2018). Optimization of protein hydrolysis conditions from shrimp head meat (Litopenaeus vannamei) using commercial alcalase and flavourzyme enzymes. CTU Journal of Innovation and Sustainable Development , 54(Special issue on Agriculture), 16-25. https://doi.org/10.22144/ctu.jsi.2018.090
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No. Special issue on Agriculture (2018)

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Abstract

The aim of this research was to study the hydrolysis capacity of proteins in white shrimp head meat by using commercial alcalase and flavourzyme enzyme. A response surface methodology with two concentration factors, alcalase enzyme (10÷30 UI/g) and flavourzyme enzyme (20÷30 UI/g), including 11 experiments was utilized to optimize the hydrolysis process. In addition, such experimental conditions of pH (6.9 - 7.2), temperature (53 - 58°C), and hydrolysis time (2 – 4 hours) were also investigated by using the response surface methodology with 17 experimental units. As a result, the hydrolysis solution was achieved with a high hydrolysis efficiency (90.19%) and good antioxidant activity (86.16%) by using the following optimal conditions of pH (7.01, temperature (54.94°C), hydrolysis time (2.96 hours), alcalase enzyme (19.42 U/g), and a flavourzyme (32.09 U/g).
Keywords: Alcalase, flavourzyme, hydrolysis conditions, protein hydrolysis, shrimp head meat

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