Autolysis and ultrasonic-assisted extraction of protein hydrolysates from white shrimp head (Penaeus vannamei) and application in food emulsion | |
| Author | Navarose Putmuang |
| Call Number | AIT Thesis no.FB-12-16 |
| Subject(s) | Protein hydrolysates Penaeus |
| Note | A thesis submitted in partial fulfillment of the requirements for the degree of Master of Science in Food Engineering and Bioprocess Technology, School of Environment, Resources and Development |
| Publisher | Asian Institute of Technology |
| Series Statement | Thesis ; no. no.FB-12-16 |
| Abstract | The major waste materials from the shrimp processing are head, exoskeletonand cephalothoraxes. The head composes 35 % (w/w) of total body part. The head of the shrimp is a good source of protein, chitin, and carotenoids. The shrimpwaste has traditionally been discarded without attemptto use it. Hence,it contributes to the environmental pollution. This study was aimed to produce value added protein hydrolysate from shrimp head (Penaeus vannamei) using two different methods; autolysis and ultrasonic assisted extraction. Both are considered as eco-friendly technologies. Shrimp head composed of 77.90 % moisture content, 4.88% ash, 12.93 % protein and 2.85% fat. The chemical composition of autolysishydrolysate and ultrasonic assisted extraction hydrolysate were investigated. The ground shrimp heads were incubated at various temperatures (40, 55, 70, 85 and 95 C) at different time intervals (20, 40, 60 and 90 min) for autolysis. Similarly, the ground heads were also treated by ultrasonication at its different power (80, 120, 160 and 200 W) and at different time intervals (5, 10, 20 and 40 min). There was significant difference between protein contents of the hydrolysates obtained by these two different methods (p < 0.05). The highest protein content hydrolysate by autolysis was 8.03 % (w/w), at 95 C for 90 min while the maximum protein content hydrolysate by ultrasonic was 7.26 % (w/w) at power 200 W for 40 min. The maximum degree of hydrolysis (DH) from autolysis was 52.81% while DH of ultrasonic assisted extraction was 45.05 %. Autolysis can be considered as better method for getting higher yield but it took longer duration. The functional properties tested of protein content from the partial protein hydrolysate concentrates (PPHCP)using autolysis (risen temperature from 40 C to70 C for 20 min) and ultrasonic assisted extraction (at ultrasonic power 200 W for 40 min) were protein solubility, SDS-PAGE andemulsion properties. The protein concentration of PPHCP from autolysis and UAE were 62.65 and 55.41% (g/ g sample), respectively.The color of PPHCP using UAE method was lighter, higher in redness and blueness than that using autolysis. Molecular weight of PPHCP by UAE contained both large and small molecule while most of molecular weight of PPHCP by autolysis contained small molecule. The maximum protein solubility of PPHCP bothautolysis and UAE was at pH 11, while the minimum protein solubility of them was at pH 5.EAI value of PPHCP by UAE washigherthan autolysis while EC value of PPHCP by autolysis was higher than UAE. There was significant difference between ESI of Tween 80 and PPHCP obtained by autolysis and UAE (p < 0.05). |
| Year | 2012 |
| Corresponding Series Added Entry | Asian Institute of Technology. Thesis ; no. no.FB-12-16 |
| Type | Thesis |
| School | School of Environment, Resources, and Development (SERD) |
| Department | Department of Food, Agriculture and Natural Resources (Former title: Department of Food Agriculture, and BioResources (DFAB)) |
| Academic Program/FoS | Food Engineering and Bioprocess Technology (FB) |
| Chairperson(s) | Anal, Anil Kumar; |
| Examination Committee(s) | Athapol Noomhorm;Rakshit, Sudip Kumar; |
| Scholarship Donor(s) | Thailand (HM Queen); |
| Degree | Thesis (M. Sc.) - Asian Institute of Technology, 2012 |