Optimization of aqueous enzymatic extraction of oil from shrimp processing by-products using response surface methodology

Chen Wenwei,Jia Zhenbao,Hong Yao,Huang Guangrong

doi:10.1590/fst.41717

Abstract

Abstract The aqueous enzymatic extraction (AEE) of oil from shrimp processing by-products was investigated. Four kinds of proteases, including alkaline protease, neutral protease, flavor protease and compound protease, were applied to hydrolysis shrimp processing by-products. The results showed that flavor protease was the best hydrolysis enzyme for shrimp processing by-products to obtain high oil recovery. The influences of four factors, including enzyme amount, liquid/solid ratio, hydrolysis time and hydrolysis temperature, on shrimp oil extraction yield were also studied. The flavor enzyme hydrolysis condition was optimized as following: enzyme amount of 2.0% (w/w), liquid/solid ratio of 9.0ml/g, hydrolysis time of 2.6 h and hydrolysis temperature of 50 °C. Under these optimum hydrolysis conditions, the experimental oil extraction yield was 88.9%.

Highlights

Shrimps are processed in seafood export processing units, generating large number of by-products, such as shrimp head and shrimp shells
Aqueous enzymatic extraction conditions of oil from shrimp processing by-products were optimized by response surface methodology (RSM)
The oil was firstly extracted from shrimp processing by-products by aqueous enzymatic method

Summary

Introduction

Shrimps are processed in seafood export processing units, generating large number of by-products, such as shrimp head and shrimp shells. Utilization of such large quantities of shrimp processing discards, such as for oil recovery, would reduce the disposal problems associated with these wastes, and enhance the economy of shrimp processing. Mechanical extraction can result in low oil recovery and denatured proteins, and the use of organic solvents may cause solvent residue and non-friendly to environment. The AEE for oil extraction as an emerging technology, enables simultaneous recovery of oil and protein from most oil materials (Li et al, 2013a). AEE technology has been applied for oils extraction from seed crops, such as pumpkin (Jiao et al, 2014), oil palm fruit (Teixeira et al, 2013), bayberry (Zhang et al, 2012), peanut (Li et al, 2011; Jiang et al, 2010), watermelon (Sui et al, 2011), sesame (Latif & Anwar, 2011), flax (Long et al, 2011), wheat (Li et al, 2010), and soybean (Towa et al, 2010)

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