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BACKGROUND: Protein hydrolysate powder was prepared from non‐penaeid shrimp (Acetes indicus) by enzymatic hydrolysis using Alcalase enzyme. Extraction conditions such as pH (6.5, 7.5 and 8.5), enzyme to substrate ratio (1.0, 1.5 and 2.0) and temperature (40, 50 and 60 °C) were optimized against the degree of hydrolysis using response surface methodology. RESULTS: Protein hydrolysate comprised of 740 g kg−1 protein, 150 g kg−1 ash and 90 g kg−1 fat contents. The amino acid score showed superior attributes with 56% essential amino acids. Furthermore, the functional properties of spray‐dried protein hydrolysates were evaluated. Protein solubility was found to be the 90.20% at pH 2 and 96.92% at pH 12. Emulsifying properties were found to vary with the concentration of protein hydrolysates and the highest emulsifying capacity (26.67%) and emulsion stability (23.33%) were found at a concentration of 20 mg mL−1. The highest and the lowest foaming capacity were observed at pH 6 and pH 10 with a concentration of 20 mg mL−1. The water holding capacity of protein hydrolysate was found to increase with concentration, with a value of 5.4 mL g−1 at a concentration of 20 mg mL−1. CONCLUSION: The results of the present study indicate that the use of A. indicus for the production of protein hydrolysate has good functional properties and nutritional value, rendering it suitable for broad industrial food applications. © 2019 Society of Chemical Industry [ABSTRACT FROM AUTHOR]

The natural biopolymer, chitin is a structural polysaccharide synthesized by numerous living organisms, which has gained great interest due to its versatile biological activities and distinctive physicochemical properties. In spite of the general occurrence of chitin, so far, the major sources are crab and shrimp shells from marine processing wastes. However, the conventional methods of chitin extraction make use of extremely harsh chemicals such as acids and bases at high temperatures for long durations resulting in final inconsistent physicochemical properties in the final product and environmental pollution. Therefore, a much needed alternative eco-friendly approach would be the use of low-cost commercial enzymes such as papain/ pepsin for deproteinization of shell wastes. In the present study, protein hydrolysate was produced through enzymatic hydrolysis of paste shrimp (Acetes spp.) which forms a major group of bycatch in Maharashtra and Gujarat Coasts and the residual shell was utilized for bio-extraction of chitin. This facilitates the complete utilization of Acetes spp. for the production of peptides and chitin, both of which act as bioactive molecules. The extraction conditions, viz., enzyme/substrate ratio (E/S), temperature and time were optimized using Response Surface Methodology for attaining maximum degree of deproteinization. For papain and pepsin hydrolysis, the degree of deproteinization was 96.5% and 89.5% respectively while the optimum extraction conditions obtained for papain were: pH-7.0, E/S (%)-2.1 and temperature-52p C and those for pepsin were: pH-3.1, E/S (%)-1.5 and temperature-37p C . These results suggest that enzymatic deproteinization of the shell residue obtained following protein hydrolysate extraction, could be a prominent eco-friendly strategy to produce chitin. [ABSTRACT FROM AUTHOR]

Abstract: BACKGROUND: Functional extruded snacks were prepared using paste shrimp powder (Acetes spp.), which is rich in protein. The process variables required for the preparation of extruded snacks was optimized using response surface methodology. Extrusion temperature (130–144 °C), level of Acetes powder (100–200 g kg−1) and feed moisture (140–200 g kg−1) were selected as design variables, and expansion ratio, porosity, hardness, crispness and thiobarbituric acid reactive substance value were taken as the response variables. RESULTS: Extrusion temperature significantly influenced all the response variables, while Acetes inclusion influenced all variables except porosity. Feed moisture content showed a significant quadratic effect on all responses and an interactive effect on expansion ratio and hardness. Shrimp powder incorporation increased the protein and mineral content of the final product. The extruded snack made with the combination of extrusion temperature 144.59 °C, feed moisture 178.5 g kg−1 and Acetes inclusion level 146.7 g kg−1 was found to be the best one based on sensory evaluation. CONCLUSION: The study suggests that use of Acetes species for the development of extruded snacks will serve as a means of utilization of Acetes as well as being a rich source of proteins for human consumption, which would otherwise remain unexploited as a by‐catch. © 2017 Society of Chemical Industry [ABSTRACT FROM AUTHOR]