Optimization of enzymatic hydrolysis process from shrimp by-product for shrimp sauce production
Optimization of enzymatic hydrolysis process from shrimp by-product for shrimp sauce production
Shrimp by-product from shrimp processing industry was hydrolyzed by alcalase and flavourzyme and the process was optimized by response surface methodology. Shrimp byproduct was ground and treated with fixed alcalase 0.2 % (4.8A U/kg protein) and flavourzyme of different loadings (0.1 - 0.4 %), pH (6.0 - 9.0), temperature (45 - 65 oC) and hydrolysis time (5 - 1 3 h). At optimal conditions of pH of 7.5, temperature of 59 oC, flavourzyme loadings of 0.4 % (100 LAPU/g protein), alcalase of 0.2 %, an