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     Advance Journal of Food Science and Technology


Optimization for Ultrasound-assisted Calcium Hydroxide Extraction of Protein from Shrimp Waste using Response Surface Methodology

1Xiaopeng Cui, 1, 2Jianfeng Sun, 1Xinyue Li, 1, 2Jie Wang and 1Hong Wang
1College of Food Science and Technology, Agricultural University of Hebei
2Engineering Technology Research Center for Processing of Agricultural Products, Baoding, Hebei Province 071000, China
Advance Journal of Food Science and Technology  2014  2:228-232
http://dx.doi.org/10.19026/ajfst.6.15  |  © The Author(s) 2014
Received: September 24, 2013  |  Accepted: October 11, 2013  |  Published: February 10, 2014

Abstract

Each year a considerable number of shrimp wastes were discarded. It caused a waste of resources, but also led to environmental pollution. In order to make a reasonable use of shrimp waste, protein was extracted from Vannamei waste by calcium hydroxide and ultrasonic-assisted, then used response surface methodology to optimize experiments to find the optimum extraction method. The optimal condition, predicted protein extraction rate of 37%, was obtained under the optimum conditions of the extraction time of 81 min, the extraction temperature of60.00ºC and the extraction concentration of 0.18 g/g dry matter.

Keywords:

Calcium hydroxide, extraction, protein, response surface methodology, vannamei waste,


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Competing interests

The authors have no competing interests.

Open Access Policy

This article is distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution, and reproduction in any medium, provided you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons license, and indicate if changes were made.

Copyright

The authors have no competing interests.

ISSN (Online):  2042-4876
ISSN (Print):   2042-4868
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