Angel U. Valdez-Peña, Judith D. Espinoza-Perez, Georgina C. Sandoval-Fabian, Nagamani Balagurusamy, Adriana Hernandez-Rivera, Iliana M. De-la-Garza-Rodriguez, Juan Carlos Contreras-Esquivel
Abstract
Food grade proteolytic enzymes were examined for deproteinization of shrimp head. Shrimp head was easily deproteinized by Alcalase ® and trypsin at a pH of 8.0. Alcalase was chosen as the most efficient commercial enzyme for deproteinization of shrimp head. Alcalase treatment of shrimp head recorded 61% of weight loss on dry basis and a residual protein of 275 mg/g dried shrimp head. The enzymatically deproteinized shrimp head was later demineralized with lactic acid using microwave radiation at 400W. The combination of enzymatic and physicochemical treatments promoted the chitin recovery from dried shrimp head under eco-friendly conditions.
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