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American Journal of Food Technology
  Year: 2014 | Volume: 9 | Issue: 1 | Page No.: 49-55
DOI: 10.3923/ajft.2014.49.55
 
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Optimization of Hydrolysis Conditions for Iron Binding Peptides Production from Shrimp Processing Byproducts

G.R. Huang, Z.Y. Ren and J.X. Jiang

Abstract:
Iron is one of the most popular trace elements in body and plays very important role in metabolism or construction of body. Organic iron from various sources for curing iron-deficiency anemia was one of the hot research items in recent years. The aim of this study was optimize the enzymatic hydrolysis conditions for preparing iron peptides from shrimp processing byproducts. Factorial experiments and response surface methodology were applied to optimize the enzymatic hydrolysis parameters. The iron binding capacity was used for evaluating indicator. The results showed that trypsin hydrolysate of shrimp processing byproducts had the highest iron binding ability and the three significant factors were enzyme concentration, pH and hydrolysis time, respectively. The optimum trypsin hydrolysis conditions were pH 8.2, enzyme concentration of 500 U mL-1 and hydrolysis time of 2 h, respectively. The highest iron binding ability of trypsin hydrolysate was obtained to be 6.75 μg mg-1 at these optimum conditions. Trypsin was effective for producing iron binding peptides from shrimp processing byproducts.
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How to cite this article:

G.R. Huang, Z.Y. Ren and J.X. Jiang, 2014. Optimization of Hydrolysis Conditions for Iron Binding Peptides Production from Shrimp Processing Byproducts. American Journal of Food Technology, 9: 49-55.

DOI: 10.3923/ajft.2014.49.55

URL: https://scialert.net/abstract/?doi=ajft.2014.49.55

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