Open AccessAn investigation into copper-binding capacity of the white leg shrimp head (Litopenaeus vannamei) protein hydrolysate
Author(s) -
Thi-Dieu-Hien Vo
Publication year - 2020
Publication title -
tạp chí khoa học và công nghệ
Language(s) - English
Resource type - Journals
ISSN - 1859-1531
DOI - 10.31130/jst-ud2020-154e
Subject(s) - hydrolysate , hydrolysis , shrimp , litopenaeus , chemistry , enzymatic hydrolysis , amino acid , food science , copper , biochemistry , chromatography , biology , organic chemistry , fishery
The aim of this study is to obtain the copper-binding protein hydrolysate from the white leg shrimp head (WLSH) by-product using enzymatic hydrolysis. The outcome indicated that the copper-binding capacity (CBC) of the WLSH protein hydrolysate achieved the maximum value of 19.4±0.5 mg Cu2+/g protein with hydrolysis conditions including Flavourzyme preparation, pH 7.5, 50°C, the enzyme:substrate (E:S) ratio of 80 U/g protein and 5h of hydrolysis. Under the pH treatment in a range of 1-11 or heat treatment at 100°C for up to 180 min, its CBC remained over 80%. The water holding capacity (WHC) and the oil-holding capacity (OHC) of the protein hydrolysate were 4.1±0.1 ml water/g protein hydrolysate powder and 4.5±0.1 ml oil/g protein hydrolysate powder, respectively. The solution also encompassed up to 8 essential amino acids, accounting for 36.1% of the total amino acid content. The protein hydrolysate could serve not only as a copper chelating agent, preventing copper-deficient or superfluous relating diseases, but also as a texturizer and an amino acid supplement fortified in various types of food.