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Astaxanthin Extraction From Shrimp Waste by Lactic Fermentation and Enzymatic Hydrolysis of the Carotenoprotein Complex
Author(s) -
ArmentaLópez R.,
Guerrero I. L.,
Huerta S.
Publication year - 2002
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.2002.tb09443.x
Subject(s) - astaxanthin , pigment , carotenoid , fermentation , orange (colour) , shrimp , enzymatic hydrolysis , chemistry , food science , chromatography , extraction (chemistry) , ultrafiltration (renal) , hydrolysis , biochemistry , biology , organic chemistry , fishery
Natural carotenoids are an alternative to synthetic orange‐red pigments. They are present in crustaceans as a protein‐pigment complex. In order to extract this highly unstable pigment, crustacean waste must be stabilized; lactic fermentation is a simple and environmentally friendly method to achieve this goal. Shrimp wastes were inoculated with Lactobacillus bacterial cultures. Carotenoids were then extracted with an organic solvent system. Protein‐pigment splitting was carried out using a mixture of 4 commercial enzymes; and the protein was separated from the pigment by ultrafiltration. Electrophoretograms showed that the pigment was attached to a 265‐kDa protein. Splitting the protein‐pigment complex allows studies on pigment absorption, stability and application.