The effect of deproteinization methods on the properties of glucosamine hydrochloride from shells of white leg shrimp (Litopenaeus vannamei) and black tiger shrimp (Penaeus monodon)

Kazufumi Osako,Tran Thanh Truc,Thuy Le Thi Minh

doi:10.1590/0103-8478cr20200723

Kazufumi Osako, Tran Thanh Truc + Show 1 more

Open Access

https://doi.org/10.1590/0103-8478cr20200723

Copy DOI

Abstract

ABSTRACT: The effect of methods to remove protein content on the properties of glucosamine hydrochloride from the shells of white leg shrimp (Litopenaeus vannamei) and black tiger shrimp (Penaeus monodon) was investigated. Chitin from shrimp shells was obtained by demineralization in 6% HCl for 12h, deproteinization by two different methods (first group soaked in 8% NaOH for 36h and second group treated in Alcalase enzyme at the concentration of 0.2% for 36h). Two group samples were converted to glucosamine hydrochloride by soaking in 36.76% HCl solution for 5h at 85 °C. The results of fourier transform infrared spectroscopy (FTIR), solubility and recovery yield analysis showed that deproteinization methods did not significantly affect the properties of glucosamine hydrochloride. However, glucosamine hydrochloride from white leg shrimp shells contained higher recovery yield and solubility than black tiger shrimp shells.

Highlights

White leg shrimp and black tiger shrimp have been the main products in exportation of Vietnam in recent years
Proximate composition of white leg shrimp shells and chitin The proximate composition of white leg shrimp shells and black tiger shrimp shells are shown in table 1
The high amount of protein found in white leg shrimp shells and black tiger shrimp shells, was similar to that in shrimp waste (SHAHIDI, 1994)

Summary

Introduction

White leg shrimp and black tiger shrimp have been the main products in exportation of Vietnam in recent years. According to Vietnam Association of Seafood Exporters and Producers (VASEP), the production of exported shrimp in the first six months in 2018 reached US $1.6 billion, up 7.6% over the same period in 2017. During shrimp processing, a large amount of byproduct, such as heads, legs, shells, and tails, accounts for 40-50% of the total weight (XU et al, 2008). Utilization of shimp waste, including shrimp shells, is necessary from the viewpoints of both environmental conservation and the development of new valuable products such as chitin, chitosan and glucosamine hydrochloride. Glucosamine can be produced commercially in many different ways by the hydrolysis of crustacean exoskeletons or, less commonly, by fermentation of grain such as corn or wheat (SHAHIDI et al, 1999). LUO et al, 2005), and a critical evaluation indicated that glucosamine is safe under

Objectives

Methods

Results

Conclusion