Abstract
Characterization of endogenous protease from head meat of whiteleg shrimp (Litopenaeus vannamei) was investigated. The aims of this study were to determine the effect of temperature (30 ÷ 80°C) and pH (5 ÷ 11) on the protease enzyme activity. Protease activity have been optimized with 2 factors temperature and pH including 11 experimental units. Besides, the thermal stability of protease was evaluated at different temperatures (30 ÷ 80°C) for 60 minutes and kinetic parameters such as Km, Vmax of intrinsic protease enzymes also were surveyed. The results showed that the highest activitiy for maximum protease production was found at temperature of 60oC and pH 7.0. Results of optimization protease activity is based on two factors temperature and pH at 54.40°C and pH = 6.96. The enzymes were found to be stable at 55oC and enzyme activity increased with an increasing substrate concentration of shrimp head meat from 0÷0.6 (g/mL), reaching Vmax value of 11.70 U/min and Kmvalue of 0.0795 g/mL.
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