Chemical compositions and properties of virgin coconut oil extracted using protease from hepatopancreas of Pacific white shrimp

Abstract

Virgin coconut oil (VCO) was extracted from coconut milk with the aid of crude protease extract (CPE) from hepatopancreas of Pacific white shrimp at different levels (5–15 U/g protein) for various hydrolysis times (0–24 h). Yield of VCO increased within the first 6 h. The use of CPE exhibited similar extraction efficiency to the typical fermentation process. However, lipids extracted with fermentation process underwent oxidation to a higher extent, compared with those extracted using CPE. CPE increased the creaming index and induced the collapse of oil droplets in coconut milk, as determined by the phase contrast microscope. VCO contained medium chain fatty acid (MCFA), especially lauric acid (C12:0), as the most abundant fatty acid, followed by myristic acid (C14:0). Therefore, VCO could be extracted using CPE at room temperature for 6 h, in which the extraction yield was increased and lipid oxidation was negligible.Practical applications: Pacific white shrimp hepatopancreas can be a major source of proteases, especially trypsin, that can be used for hydrolysis of lipoprotein or to destabilize emulsion. Proteases from shrimp hepatopancreas could be used as a promising processing aid for virgin coconut oil extraction, in which the cost associated with commercial enzymes could be reduced and the proteases from shrimp processing byproducts were better exploited. The proteases from shrimp hepatopancreas can therefore be of benefit for the virgin coconut oil processing enterprise or industry by increasing extraction efficacy via destabilzation of coconut milk emulsion.Proteases from Pacific white shrimp hepatopancreas can be used as the aid for VCO extraction via the accelerated emulsion destabilization without any negative effect on quality.