Production of protein concentrate by enzymatic hydrolysis of shrimp (l. Vannamei) head
Shrimp head is often considered as waste and not as by-products from shrimprnprocessing. However, the head itself takes up 29% of the shrimp and contains manyrnnutrients. One of the most abundant nutrients is protein. To improve the digestibilityrnand palatability of shrimp head, enzymatic hydrolysis was done. There were two typesrnof enzyme that were used, which were pure and crude papain. The treatments werernenzyme concentration (10%, 20%, and 30%) and temperature (45oC, 50oC, 55oC,rn60oC). The highest protein content was produced by pure papain at 50oC incubationrntemperature. The concentration did not seem to have a significant effect on solublernprotein content. However, the sensory level of acceptance of products hydrolyzedrnwith pure enzyme was lower than those hydrolyzed by crude papain. On the otherrnhand, hydrolysis by crude papain produced products with lower water content andrnhigher ash content of minerals compared to hydrolysis products of pure papain.
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