The effect of deproteinization methods on the properties of glucosamine hydrochloride from shells of white leg shrimp (<i>Litopenaeus vannamei</i>) and black tiger shrimp (<i>Penaeus monodon</i>)

Minh, Thuy Le Thi; Truc, Tran Thanh; Osako, Kazufumi

doi:10.1590/0103-8478cr20200723

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FOOD TECHNOLOGY • Cienc. Rural 52 (1) • 2022 • https://doi.org/10.1590/0103-8478cr20200723 copy

The effect of deproteinization methods on the properties of glucosamine hydrochloride from shells of white leg shrimp (Litopenaeus vannamei) and black tiger shrimp (Penaeus monodon)

Efeito de métodos de desproteinização nas propriedades do cloridrato de glucosamina de cascas de camarão de pernas brancas (Litopenaeus vannamei) e cascas de camarão de tigre preto (Penaeus monodon)

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ABSTRACT:

The effect of methods to remove protein content on the properties of glucosamine hydrochloride from the shells of white leg shrimp (Litopenaeus vannamei) and black tiger shrimp (Penaeus monodon) was investigated. Chitin from shrimp shells was obtained by demineralization in 6% HCl for 12h, deproteinization by two different methods (first group soaked in 8% NaOH for 36h and second group treated in Alcalase enzyme at the concentration of 0.2% for 36h). Two group samples were converted to glucosamine hydrochloride by soaking in 36.76% HCl solution for 5h at 85 °C. The results of fourier transform infrared spectroscopy (FTIR), solubility and recovery yield analysis showed that deproteinization methods did not significantly affect the properties of glucosamine hydrochloride. However, glucosamine hydrochloride from white leg shrimp shells contained higher recovery yield and solubility than black tiger shrimp shells.

Key words:
glucosamine hydrochloride; shrimp shells; deproteinization method; recovery yield; solubility

Universidade Federal de Santa Maria Universidade Federal de Santa Maria, Centro de Ciências Rurais , 97105-900 Santa Maria RS Brazil , Tel.: +55 55 3220-8698 , Fax: +55 55 3220-8695 - Santa Maria - RS - Brazil
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[1] E-mail: ltmthuy@ctu.edu.vn.^*Corresponding author

Sample	-----------------------------Composition (%) on dry weight basis-----------------------------
Sample	Moisture content	Ash content	Protein content
White leg shrimp shells	6.21±0.22	25.32±0.24	49.43±0.45
Black tiger shrimp shells	5.25±0.17	28.37±0.35	49.51±0.54

Deproteinization method	-------Chitin from white leg shrimp shells--------		-----Chitin from black tiger shrimp shells----
Deproteinization method	Ash content (%)	Protein content (%)	Ash content (%)	Protein content (%)
Deproteinization by alkaline method	0.87±0.03	3.26±0.04	0.89±0.08	3.43±0.06
Deproteinzation by enzyme method	0.87±0.03	4.12±0.05	0.89±0.08	4.29±0.09

Sample	------------------------------------------Extraction yield (%)-----------------------------------------
Sample	Deproteinization by using alkaline	Deproteinization by using enzyme Alcalase
Chitin from white leg shrimp shells	60.31 ± 2.06^a	58.64 ± 1.82^a
Chitin from black tiger shrimp shells	57.32 ± 1.79^a	57.07 ± 2.02^a

Sample	-----------------------------------------Solubility (%)-------------------------------------------------
Sample	Deproteinization by using alkaline	Deproteinization by using enzyme Alcalase
Chitin from white leg shrimp shells	87.71±1.69^a	84.07±2.16^a
Chitin from black tiger shrimp shells	84.672.23^a	82.59 1.77^a