FN Archimer Export Format PT J TI Proteolysis of shrimp by-products (Peaneus monodon) from Madagascar OT Proteolisis de derivados de langostino (Peaneus monodon) de Madagascar BT AF RANDRIAMAHATODY, Zo SYLLA, K. S. B. NGUYEN, Thi-My-Huong DONNAY-MORENO, Claire RAZANAMPARANY, L. BOURGOUGNON, N. BERGE, Jean-Pascal AS 1:1,2,3;2:1;3:1;4:1;5:3;6:2;7:1; FF 1:PDG-DOP-DCN-STAM;2:;3:PDG-DOP-DCN-BRM-STBM;4:PDG-RBE-BRM-STBM;5:;6:;7:PDG-RBE-BRM-STBM; C1 IFREMER, Lab Sci & Technol Biomasse Marines, F-44311 Nantes 03, France. Univ Bretagne Sud, Lab Biotechnol & Chim Marines, EA 2594, F-56017 Vannes, France. Univ Antananarivo, Fac Sci, Lab Biochim Appl Sci Alimentat & Nutr, Antananarivo 101, Madagascar. C2 IFREMER, FRANCE UBS, FRANCE UNIV ANTANANARIVO, MADAGASCAR SI NANTES SE PDG-DOP-DCN-STAM PDG-DOP-DCN-BRM-STBM PDG-RBE-BRM-STBM IN WOS Ifremer jusqu'en 2018 copubli-france copubli-univ-france copubli-int-hors-europe copubli-sud IF 0.632 TC 12 UR https://archimer.ifremer.fr/doc/00055/16646/14196.pdf LA English DT Article DE ;by-products;shrimp;proteolysis;hydrolysate AB 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. PY 2011 SO Cyta-journal Of Food SN 1947-6345 PU Taylor & Francis Ltd VL 9 IS 3 UT 000299902000009 BP 220 EP 228 DI 10.1080/19476337.2010.518250 ID 16646 ER EF