An investigation into copper binding capacity of the white leg shrimp head (Litopenaeus vannamei) protein hydrolysate
An investigation into copper binding capacity of the white leg shrimp head (Litopenaeus vannamei) protein hydrolysate
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.