Extraction, partial characterization and evaluation of in vitro digestibility of the protein associated with the exoskeleton of white shrimp (Litopenaeus vannamei)
The need of new food sources to satisfy human requirements forces researchers to study any possible alternative supplies. Therefore this study aimed to explore the quality and digestibility evaluation of the protein fractions obtained as a by-product of processing the shrimp exoskeleton Litopen...
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| Format: | Article |
| Language: | English |
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Universidad Autónoma de Nayarit
2014-01-01
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| Series: | Revista Bio Ciencias |
| Subjects: | |
| Online Access: | http://biociencias.uan.edu.mx/publicaciones/04-04/biociencias4-4-7.pdf |
| _version_ | 1819012617801302016 |
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| author | Escobedo-Lozano, A.Y. Méndez Gómez, E. Vázquez-Olivares, A.E. Martínez-Sánchez, H.F |
| author_facet | Escobedo-Lozano, A.Y. Méndez Gómez, E. Vázquez-Olivares, A.E. Martínez-Sánchez, H.F |
| author_sort | Escobedo-Lozano, A.Y. |
| collection | DOAJ |
| description | The need of new food sources to satisfy human
requirements forces researchers to study any possible alternative
supplies. Therefore this study aimed to explore the
quality and digestibility evaluation of the protein fractions obtained
as a by-product of processing the shrimp exoskeleton
Litopenaeus vannamei. Shrimp exoskeletons were washed,
they were dried, mincedand they were brought under acid hydrolysis
and alkaline hydrolysis; released proteins were then
precipitated and characterized. 496 g of demineralized exoskeleton
were obtained from 1 kg of shrimp shell; out of these,
376 g corresponded to chitin and 120 g corresponded to
protein Total protein content was 33.80 ± 0.34 %. The digestible
protein fractions were 26.7 g and 92.1 g were insoluble
proteins. Of this latter fraction, the largest proportion belonged
to the scleroprotein type. The amino acid profile analysis
from the recovered proteins indicated that there were present
nine amino acids out of the ten essential ones, being leucine
the one with the highest proportion. In vitro digestibility was
shown to be up to an 83.7 %. Therefore, it was possible to
conclude that the recovery of digestibleproteins from shrimp
exoskeleton may be useful in diet formulation. |
| first_indexed | 2024-12-21T01:46:54Z |
| format | Article |
| id | doaj.art-104f89f508d841f39a3fd816bff9a443 |
| institution | Directory Open Access Journal |
| issn | 2007-3380 2007-3380 |
| language | English |
| last_indexed | 2024-12-21T01:46:54Z |
| publishDate | 2014-01-01 |
| publisher | Universidad Autónoma de Nayarit |
| record_format | Article |
| series | Revista Bio Ciencias |
| spelling | doaj.art-104f89f508d841f39a3fd816bff9a4432022-12-21T19:19:59ZengUniversidad Autónoma de NayaritRevista Bio Ciencias2007-33802007-33802014-01-0124293301Extraction, partial characterization and evaluation of in vitro digestibility of the protein associated with the exoskeleton of white shrimp (Litopenaeus vannamei)Escobedo-Lozano, A.Y.0Méndez Gómez, E.1Vázquez-Olivares, A.E.2Martínez-Sánchez, H.F3Instituto Tecnológico de Mazatlán, Departamento de Ingeniería Química y Bioquímica. México.Instituto Tecnológico de Mazatlán, Departamento de Ingeniería Química y Bioquímica. México.Instituto Tecnológico de Mazatlán, Departamento de Ingeniería Química y Bioquímica. México.Instituto Tecnológico de Mazatlán, Departamento de Ingeniería Química y Bioquímica. México.The need of new food sources to satisfy human requirements forces researchers to study any possible alternative supplies. Therefore this study aimed to explore the quality and digestibility evaluation of the protein fractions obtained as a by-product of processing the shrimp exoskeleton Litopenaeus vannamei. Shrimp exoskeletons were washed, they were dried, mincedand they were brought under acid hydrolysis and alkaline hydrolysis; released proteins were then precipitated and characterized. 496 g of demineralized exoskeleton were obtained from 1 kg of shrimp shell; out of these, 376 g corresponded to chitin and 120 g corresponded to protein Total protein content was 33.80 ± 0.34 %. The digestible protein fractions were 26.7 g and 92.1 g were insoluble proteins. Of this latter fraction, the largest proportion belonged to the scleroprotein type. The amino acid profile analysis from the recovered proteins indicated that there were present nine amino acids out of the ten essential ones, being leucine the one with the highest proportion. In vitro digestibility was shown to be up to an 83.7 %. Therefore, it was possible to conclude that the recovery of digestibleproteins from shrimp exoskeleton may be useful in diet formulation.http://biociencias.uan.edu.mx/publicaciones/04-04/biociencias4-4-7.pdfProteinsexoskeletonshrimpdigestibilityfood. |
| spellingShingle | Escobedo-Lozano, A.Y. Méndez Gómez, E. Vázquez-Olivares, A.E. Martínez-Sánchez, H.F Extraction, partial characterization and evaluation of in vitro digestibility of the protein associated with the exoskeleton of white shrimp (Litopenaeus vannamei) Revista Bio Ciencias Proteins exoskeleton shrimp digestibility food. |
| title | Extraction, partial characterization and evaluation of in vitro digestibility of the protein associated with the exoskeleton of white shrimp (Litopenaeus vannamei) |
| title_full | Extraction, partial characterization and evaluation of in vitro digestibility of the protein associated with the exoskeleton of white shrimp (Litopenaeus vannamei) |
| title_fullStr | Extraction, partial characterization and evaluation of in vitro digestibility of the protein associated with the exoskeleton of white shrimp (Litopenaeus vannamei) |
| title_full_unstemmed | Extraction, partial characterization and evaluation of in vitro digestibility of the protein associated with the exoskeleton of white shrimp (Litopenaeus vannamei) |
| title_short | Extraction, partial characterization and evaluation of in vitro digestibility of the protein associated with the exoskeleton of white shrimp (Litopenaeus vannamei) |
| title_sort | extraction partial characterization and evaluation of in vitro digestibility of the protein associated with the exoskeleton of white shrimp litopenaeus vannamei |
| topic | Proteins exoskeleton shrimp digestibility food. |
| url | http://biociencias.uan.edu.mx/publicaciones/04-04/biociencias4-4-7.pdf |
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