NUTRITIONAL AND FUNCTIONAL PROPERTIES OF PROTEIN HYDROLYSATE FROM WHITE LEG SHRIMP HEADS

Abstract

White leg shrimp heads from the processing industry were hydrolyzed by Protamex enzyme 0.5% at a temperature of 50°C with different hydrolysis times from 1 hour to 4 hours to obtain four shrimp head protein hydrolysates. The produced protein hydrolysates were characterized by biochemical analysis for protein content and amino acids. Functional properties of shrimp head protein hydrolysates such as solubility, foaming capacity and emulsifying capacity were assessed. Study results showed that the degree of hydrolysis was 31.74% after 4 hours of hydrolysis. The protein hydrolysate powder from white leg shrimp heads had 74.32% protein, 0.85% lipid and 11.18% ash. The protein hydrolysate powder from shrimp heads was found to have high nutritional value with essential amino acids. The amino acids with high contents were glutamic acid, aspartic acid, glycine, leucine, lysine and valine. The solubility of shrimp head protein hydrolysates increased as hydrolysis time increased from 1 hour to 4 hours. The protein hydrolysate with a hydrolysis time of 4 hours had the highest solubility (95.85%) at pH 8. The foaming capacity and emulsifying capacity of shrimp head protein hydrolysates decreased with increasing hydrolysis time. This study suggested that shrimp head protein hydrolysate was a potential ingredient for the food industry.