Proteolysis of shrimp by-products (Peaneus monodon) from Madagascar

Other titles Proteolisis de derivados de langostino (Peaneus monodon) de Madagascar
Type Article
Date 2011
Language English
Author(s) Randriamahatody Zo1, 2, 3, Sylla K. S. B.1, Nguyen Thi-My-Huong1, Donnay-Moreno Claire1, Razanamparany L.3, Bourgougnon N.2, Berge Jean-PascalORCID1
Affiliation(s) 1 : IFREMER, Lab Sci & Technol Biomasse Marines, F-44311 Nantes 03, France.
2 : Univ Bretagne Sud, Lab Biotechnol & Chim Marines, EA 2594, F-56017 Vannes, France.
3 : Univ Antananarivo, Fac Sci, Lab Biochim Appl Sci Alimentat & Nutr, Antananarivo 101, Madagascar.
Source Cyta-journal Of Food (1947-6345) (Taylor & Francis Ltd), 2011 , Vol. 9 , N. 3 , P. 220-228
DOI 10.1080/19476337.2010.518250
WOS© Times Cited 9
Keyword(s) by-products, shrimp, proteolysis, hydrolysate
Abstract To generate and recover elements from shrimp heads, proteolysis was performed with commercial acidic or alkaline proteases for 22 h. The resulting phases were characterized for protein and lipid content and amino acid composition while the molecular profiles of soluble peptides were established. Whatever the protease used, more than the half of the initial dry matter was found into aqueous phase including most of the proteins while lipids were found to remain insoluble. Hydrolysates were mainly constituted by small peptides (480% below 1000 Da) with up to 14–15 amino acids identified. Moreover, all the hydrolyses have led to an increase of the amount of essential amino acids into the hydrolysates, including lysine. Thus, such proteolysis of shrimp heads can increase their potential nutritional value (small peptides with high content in essential amino acids) while allowing the concentration of lipids into insoluble phase and a partial demineralisation of the exoskeleton.
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