Optimization of aqueous enzymatic extraction of oil from shrimp processing by-products using response surface methodology

• DOI: 10.1590/fst.41717
• Publication Date: 2018-06-21T12:56:53Z
• Authors: Chen WENWEI; Huang GUANGRONG; Jia ZHENBAO; Hong YAO
• Keywords: response surface methodology; 0404 agricultural biotechnology; shrimp processing by-products; aqueous enzymatic extraction; 04 agricultural and veterinary sciences; shrimp oil; 12. Responsible consumption

Abstract The aqueous enzymatic extraction (AEE) of oil from shrimp processing by-products was investigated. Four kinds of proteases, including alkaline protease, neutral protease, flavor protease and compound protease, were applied to hydrolysis shrimp processing by-products. The results showed that flavor protease was the best hydrolysis enzyme for shrimp processing by-products to obtain high oil recovery. The influences of four factors, including enzyme amount, liquid/solid ratio, hydrolysis time and hydrolysis temperature, on shrimp oil extraction yield were also studied. The flavor enzyme hydrolysis condition was optimized as following: enzyme amount of 2.0% (w/w), liquid/solid ratio of 9.0ml/g, hydrolysis time of 2.6 h and hydrolysis temperature of 50 °C. Under these optimum hydrolysis conditions, the experimental oil extraction yield was 88.9%.