A New Process for Deproteinization of Chitin from Shrimp Head waste
Special Symposium - Innovations in Food Technology (LMC Congress)
Innovations in Food Technology - Poster Session (Food - P2)
Keywords: Keywords: Shrimp-Head Waste, Chitin, Alkali digestion, Deproteinization, Alcalase.
Shrimp (P.Semisulcatus) –head waste is a good source of valuable material, containing on a dry basis of the offals about 5.6% chitin and 65.8% protein. Chitin is usually linked to proteins by glucosidic bonds and so deproteinization process should be accomplished by using alkali digestion. It is known that severe alkali treatment results in degradation of chitin polymer chains and also reduces the quality of the protein extracts. In this research, chitin was deproteinized by different chemical or enzymatic treatments, using sodium sulfite, Alcalase and Triton X-100 and combination of different methods and the quality of chitin, produced by each treatment was investigated. Application of both sodium sulfite (200mmol/l) and Alcalase (0.5%) resulted 64% protein recovery from shrimp head waste and the remained chitin could be more purified by a mild alkali digestion (0.5% NaoH,60°C, 0.5hr).The chitin produced by this two stage process had good quality, according to it’s degree of acetylation and content of residual protein.
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Presented Thursday 20, 13:30 to 14:40, in session Innovations in Food Technology - Poster Session (Food - P2).
