文献类型：期刊文献

英文题名：Ultraviolet irradiation and gradient temperature assisted autolysis for protein recovery from shrimp head waste

作者：Cao, Wenhong[1,2,3];Tan, Caiyun[3];Zhan, Xiaojian[3];Li, Huiyi[3];Zhang, Chaohua[1,2,3]

机构：[1]Guangdong Prov Key Lab Aquat Prod Proc & Safety, Zhanjiang 524088, Peoples R China;[2]Guangdong Higher Educ Inst, Key Lab Adv Proc Aquat Prod, Zhanjiang 524088, Peoples R China;[3]Guangdong Ocean Univ, Coll Food Sci & Technol, Zhanjiang 524088, Peoples R China

年份：2014

卷号：164

起止页码：136

外文期刊名：FOOD CHEMISTRY

收录：SCI-EXPANDED(收录号：WOS:000339457500021)、、EI(收录号：20144300115959)、Scopus(收录号：2-s2.0-84901934132)、WOS

基金：This work was supported by Guangdong Natural Science Foundation (S2013010012459), the Science & Technology Exploration Plan Research Funding of Guangdong Ocean University (No. 1212341) and Innovation Experiment Program for College Students of Guangdong Ocean University (No. 1056610028). We gratefully acknowledge and are indebted to the anonymous referees for comments and constructive suggestions provided for improving the manuscript.

语种：英文

外文关键词：Shrimp head; Endogenous enzymes; Autolysis; UV irradiation; Gradient temperature

外文摘要：A novel autolysis method using ultraviolet (UV) irradiation and gradient temperature was investigated to efficiently recover proteins from the head of the shrimp Penaeus vannamei. The proteolytic activity of shrimp head subjected to 30 W UV irradiation for 20 min was increased by 62%, compared with that of untreated samples. After irradiation, the enzymes remained active across a wide range of temperatures (45-60 degrees C) and pH (7-10). An orthogonal design was used to optimize autolysis condition. After 5 h autolysis, protein recovery from the UV-heat treated samples was up to 92.1%. These results indicate the potential of using UV irradiation in combination with gradient temperatures to improve recovery of proteins from shrimp head waste. Crown Copyright (C) 2014 Published by Elsevier Ltd. All rights reserved.