Abstract
The objective of this study was to evaluate the enzymatic protein hydrolysis of viscera Macrobrachium rosenbergii shrimp processing, as an alternative procedure for the hydrolysis of this residue. For this, shrimp residues were collected, the viscera were separated, and the samples were processed. The enzymes Alcalase® 2.4L and Flavourzyme® 1000L were added for the hydrolysis process, and 2 experimental designs were carried out. Subsequently, the design of the rotational central compound was carried out on the effect of three factors, each at five levels: temperature and concentration of enzymes. The temperature had a greater influence on the protein enzymatic hydrolysis of the shrimp viscera, obtaining values of the degree of hydrolysis (DH) of 2.11 ± 0.25% at the temperature of 67.8 °C, and concentration of the Alcalase® 2.4L and Flavourzyme® 1000L 0.50% enzymes. However, one of the control reactions had a DH of 2.06 ± 0.11% at a temperature of 61.0 °C, which was statistically equal to the value found for the enzymatic reaction. For the tests at 51.0 °C, an optimized reaction yield with DH of 1.88 ± 0.23% was obtained. Thus, it was possible to solubilize the protein present in shrimp viscera, making the hydrolyzate a source of protein for aquaculture.
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Acknowledgements
Sabrina Aparecida Fabrini is thankful for the scholarship granted by the Coordination for the Improvement of Higher Education Personnel – CAPES; the work team thanks the company Tovani Benzaquen Ingredientes (São Paulo – BR), for supplying the enzymes. Eduardo Luis Cupertino Ballester thanks CNPQ for the research productivity grant – Level 1D (award number: 311456/2020-0).
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This work was supported by the Coordination for the Improvement of Higher Education Personnel (CAPES).
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All authors contributed to the conception and design of the study. Material preparation, data collection, and analysis were performed by Sabrina Aparecida Fabrini, Marlise Teresinha Mauerwerk, Eduardo Luis Cupertino Ballester, Raquel Stroher, and Fabiano Bisinella Scheufele. The first version of the manuscript was written by Sabrina Aparecida Fabrini and all authors commented on previous versions of the manuscript. All authors read and approved the final manuscript.
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Fabrini, S.A., Stroher, R., Scheufele, F.B. et al. Optimization of the enzymatic hydrolysis process of shrimp viscera (Macrobrachium rosenbergii) with two commercial enzymes, aiming to produce an alternative protein source for aquaculture feed formulation. Aquacult Int 31, 807–825 (2023). https://doi.org/10.1007/s10499-022-01010-6
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DOI: https://doi.org/10.1007/s10499-022-01010-6