title: Ultraviolet irradiation and gradient temperature assisted autolysis for protein recovery from shrimp head waste.
abstract: A novel autolysis method using ultraviolet (UV) irradiation and gradient temperature was investigated to efficiently recover proteins from the head of the shrimp Penaeus vannamei. The proteolytic activity of shrimp head subjected to 30W UV irradiation for 20 min was increased by 62%, compared with that of untreated samples. After irradiation, the enzymes remained active across a wide range of temperatures (45-60°C) and pH (7-10). An orthogonal design was used to optimize autolysis condition. After 5h autolysis, protein recovery from the UV-heat treated samples was up to 92.1%. These results indicate the potential of using UV irradiation in combination with gradient temperatures to improve recovery of proteins from shrimp head waste.
authors.affiliation: Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Zhanjiang 524088, China; Key Laboratory of Advanced Processing of Aquatic Products of Guangdong Higher Education Institution, Zhanjiang 524088, China; College of Food Science and Technology, Guangdong Ocean University, Zhanjiang 524088, China. Electronic address: cchunlin@163.com.
authors.forename: Wenhong
authors.initials: W
authors.lastname: Cao
authors.affiliation: College of Food Science and Technology, Guangdong Ocean University, Zhanjiang 524088, China.
authors.forename: Caiyun
authors.initials: C
authors.lastname: Tan
authors.affiliation: College of Food Science and Technology, Guangdong Ocean University, Zhanjiang 524088, China.
authors.forename: Xiaojian
authors.initials: X
authors.lastname: Zhan
authors.affiliation: College of Food Science and Technology, Guangdong Ocean University, Zhanjiang 524088, China.
authors.forename: Huiyi
authors.initials: H
authors.lastname: Li
authors.affiliation: Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Zhanjiang 524088, China; Key Laboratory of Advanced Processing of Aquatic Products of Guangdong Higher Education Institution, Zhanjiang 524088, China; College of Food Science and Technology, Guangdong Ocean University, Zhanjiang 524088, China.
authors.forename: Chaohua
authors.initials: C
authors.lastname: Zhang
mesh_terms: D000818:Animals; D060829:Arthropod Proteins / Q000737:chemistry* / Q000302:isolation & purification*; D006257:Head / Q000528:radiation effects; D006358:Hot Temperature; D033561:Penaeidae / Q000737:chemistry* / Q000528:radiation effects; D012758:Shellfish / Q000032:analysis* / Q000528:radiation effects; D014466:Ultraviolet Rays; D014866:Waste Products / Q000032:analysis
chemical_list: D060829:Arthropod Proteins; D014866:Waste Products
keywords: Autolysis; Endogenous enzymes; Gradient temperature; Shrimp head; UV irradiation