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Effective extraction of astaxanthin pigment from shrimp using proteolytic enzymes

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Abstract

The present study was to investigate efficient extraction conditions of astaxanthin from shrimp wastes for utilizing it as a functional food additive. In order to enhance the stability of pigments, proteolytic enzymes were applied to extract astaxanthin as carotenoprotein. Also, various conditions such as acid ensilaging of samples, using EDTA solution and adding various enzymes were examined to optimize extraction processing. After extraction, all of the extracts were partitioned in a separate funnel and each astaxanthin content was analyzed by using UV/VIS spectrophotometer. Carotenoprotein was effectively extracted from non-acid ensilaged shrimp wastes by using EDTA medium and a proteolytic enzyme. In that case, the reddish top layer showed 91.9% of recovery and the blackish bottom layer did 2.3% and its separation ratio was about 0.2 (v/v); therefore concentration and purification of reddish top layer were more desirable than those of whole extract.

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Authors and Affiliations

  1. Department of Food Science & Technology, Chung-Ang University, 456-756, Ansung, Korea

    Seung Hwan Lee, Seung Koo Roh, Ki Hwan Park & Kwang-Ro Yoon

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  1. Seung Hwan Lee
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  2. Seung Koo Roh
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Correspondence to Ki Hwan Park.

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Lee, S.H., Roh, S.K., Park, K.H. et al. Effective extraction of astaxanthin pigment from shrimp using proteolytic enzymes. Biotechnol. Bioprocess Eng. 4, 199–204 (1999). https://doi.org/10.1007/BF02931929

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