CARBO PROTEIN EXTRACTION FROM FERMENTED SHRIMP RESIDUES

  • R. E. Armenta
  • I. Guerrero-Legarreta
  • S. Huerta
Keywords: Lactic fermentation, astaxanthin, protein hydrolysis, crustacean waste

Abstract

Astaxanthin is the most abundant pigment in crustacean wastes. Due to its particular color, it can be used to pigment salmonids, such as rainbow trout, in aquaculture systems. Astaxanthin is bound to a protein, this association results in a pink-orange hue. Prawn waste, besides being a problem to Mexican ecology due to its spoilage in open air, is an excellent source of astaxanthin. Use of lactic fermentation to deproteinize the waste and stabilize the pigment is explored. Starters of lactic acid bacteria were selected according to their ability to decrease pH in less than 24 h. Four solvent systems and three extraction periods were tested in order to obtain the best extraction conditions. Astaxanthin concentration in the extract were analyzed by HPLC using a reverse phase column. Detachment of the protein from the pigment was carried out using commercial proteases. Results showed that a strain of Lactobacillus sp., isolated from fish was the most efficient to decrease pH. The optimal solvent system to extract astaxanthin was petroleum ether:acetone:water (15:75:10). Comparing extraction from fermented to non fermented wastes, fermented wastes gave a higher amount of astaxanthin. Commercial proteases gave a very efficient hydrolysis of the protein-pigment complex

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Published
2020-11-19
How to Cite
Armenta, R. E., Guerrero-Legarreta, I., & Huerta, S. (2020). CARBO PROTEIN EXTRACTION FROM FERMENTED SHRIMP RESIDUES. Revista Mexicana De Ingeniería Química, 1(1), 49-55. Retrieved from http://www.rmiq.org/ojs311/index.php/rmiq/article/view/2214

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