ARTICLE INFO

ABSTRACT

Received 23 May 2018
Revised 01 Jul 2018

Accepted 03 Aug 2018

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

Cited as: Vy, H.T.T., Truc, T.T. and Muoi, N.V., 2018. Optimization of protein hydrolysis conditions from shrimp head meat (Litopenaeus vannamei) using commercial alcalase and flavourzyme enzymes. Can Tho University Journal of Science. 54(Special issue: Agriculture): 16-25.