Elements for optimizing a one-step enzymatic bio-refinery process of shrimp cuticles: Focus on enzymatic proteolysis screening

Type Article
Date 2017-09
Language English
Author(s) Baron Regis1, Socol Marius1, Kaas Raymond2, Arhaliass A.3, Rodriguez Del Pino J.1, Le Roux Karine4, Donnay-Moreno Claire1, Berge Jean-PascalORCID1
Affiliation(s) 1 : Ifremer, BRM, Rue de l’Ile d’Yeu, BP21105, 44311 Nantes cedex 03, France
2 : Ifremer, PBA, Rue de l’Ile d’Yeu, BP21105, 44311 Nantes cedex 03, France
3 : Université de Nantes, GEPEA UMR CNRS 6144, CRTT, Boulevard de l’Université, 44600 Saint-Nazaire cedex, France
4 : Ynsect, Rue de l’Ile d’Yeu, BP21105, 44311 Nantes cedex 03, France
Source Biotechnology Reports (2215017X) (Elsevier BV), 2017-09 , Vol. 15 , P. 70-74
DOI 10.1016/j.btre.2017.01.003
Keyword(s) bio-refinery, shrimp cuticles, acidic enzymatic proteolysis
Abstract

This article complements an earlier work published in 2015 Baron et al. (2015) that showed the interest of a shrimp shells bio-refining process. We compare here the effect of eleven commercial proteases at pH 3.5 or 4.0 on a residual amount of shrimp shells proteins after 6 hours at 50 °C. The two pH are obtained when respectively 40 and 25 mmol of formic acid are added to 5 g of mild dried shell. Deproteinisation yield above 95% are obtained. Residual amino acids profile in the solid phase was identical for the eleven proteases except for pepsin which was similar to the raw material profile. A significant relative increase in the proportion of Glycine is observed for the ten other cases. Likewise, shapes of size exclusion chromatograms of the dissolved phase are similar except with pepsin.

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Baron Regis, Socol Marius, Kaas Raymond, Arhaliass A., Rodriguez Del Pino J., Le Roux Karine, Donnay-Moreno Claire, Berge Jean-Pascal (2017). Elements for optimizing a one-step enzymatic bio-refinery process of shrimp cuticles: Focus on enzymatic proteolysis screening. Biotechnology Reports, 15, 70-74. Publisher's official version : https://doi.org/10.1016/j.btre.2017.01.003 , Open Access version : https://archimer.ifremer.fr/doc/00388/49957/