Biotechnology Reports (Sep 2017)

Elements for optimizing a one-step enzymatic bio-refinery process of shrimp cuticles: Focus on enzymatic proteolysis screening

  • R. Baron,
  • M. Socol,
  • R. Kaas,
  • A. Arhaliass,
  • J. Rodriguez del Pino,
  • K. Le Roux,
  • C. Donnay-Moreno,
  • J.P. Bergé

DOI
https://doi.org/10.1016/j.btre.2017.01.003
Journal volume & issue
Vol. 15, no. C
pp. 70 – 74

Abstract

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This article complements an earlier work published in 2015 Baron et al. (2015) that showed the interest of a shrimp shells bio-refining process. We compare here the effect of eleven commercial proteases at pH 3.5 or 4.0 on a residual amount of shrimp shells proteins after 6 h at 50 °C. The two pH are obtained when respectively 40 and 25 mmol of formic acid are added to 5 g of mild dried shell. Deproteinisation yield above 95% are obtained. Residual amino acids profile in the solid phase was identical for the eleven proteases except for pepsin which was similar to the raw material profile. A significant relative increase in the proportion of Glycine is observed for the ten other cases. Likewise, shapes of size exclusion chromatograms of the dissolved phase are similar except with pepsin.

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