Abstract
The effect of physical pretreatment and the physical structure of shrimp waste for subsequent use in the production of chitinase were investigated. Physical pretreatment was done using methods of microwave, oven, boiling and sun drying. From the results, it was evident that the structure of the shrimp waste has been affected. Higher chitinase production was found in treated shrimp waste as compared to untreated shrimp waste, due to the configuration changes that allows an increase in chitin’s degradability. The scanning electron microscope (SEM) images showed a marked change in the physical appearance of treated shrimp waste as compared to the untreated shrimp waste, especially with microwave pretreatment. Shrimp waste pretreated with microwave was found to produce higher chitinase’s activity (0.194 U/g IDS) as compared to control (raw shrimp), boiling, oven and sundried pretreatments by increment of 2.9, 1.37, 1.2 and 1.2 fold, respectively.
Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
