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

response surface methodology 0404 agricultural biotechnology shrimp processing by-products aqueous enzymatic extraction 04 agricultural and veterinary sciences shrimp oil 12. Responsible consumption
DOI: 10.1590/fst.41717 Publication Date: 2018-06-21T12:56:53Z
ABSTRACT
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%.
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