Autolytic protein hydrolysates from shrimp wast

Abstract

Protein hydrolysates obtained from the use of residues from the fishing industry represent, due to their content of water-soluble peptides, a by-product with high added value and potential use as a functional ingredient in farmed fish diets. However, to obtain them,commercial enzymes are used, which represent an additional cost in addition to the use of water resources in a 1:1 w/v ratio of the amount of organic remains to be processed and water. In order to reduce the use of water resources, the objective of this work was to prepare two protein hydrolysates from shrimp heads (Pleoticus muelleri) H1 and H2 via autolysis and with different proportions of distilled water (1:1 w/v H1 and 2:1 w/v H2). The hydrolysis process lasted 45 minutes and was carried out at a temperature of 45 ºC. The results show edan increase in the percentage of protein obtained on a liquid basis: 10.2% for H2, versus 6.6% for H1, as well as lipids 0.22% for H2 and 0.16% for H1. Furthermore, H2 provides more energy than H1 (45.1 kcal and 26.3 kcal respectively). These results allow us to conclude that protein hydrolyzates with a greater amount of soluble proteins can be obtained by reducing theamount of water used.