Food and Fermentation Industries >

2024 , Vol. 50 >Issue 10: 103 - 111

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.036282

Screening of efficient shrimp shell deproteinizing strains, optimization of enzyme production conditions and enzymatic properties

  • SONG Chaodong ,
  • YIN Doudou ,
  • XIE Chenjie ,
  • YIN Kaibo ,
  • WEI Yuling ,
  • LI Linli ,
  • HUANG Hongzhi ,
  • ZHANG Hongyan ,
  • SHEN Naikun ,
  • JIANG Mingguo
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  • (School of Marine Sciences and Biotechnology, Guangxi Minzu University, Guangxi Key Laboratory for Polysaccharide Materials and Modifications, Nanning 530006, China)

Received date: 2023-05-29

  Revised date: 2023-07-11

  Online published: 2024-06-11

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Abstract

This study aimed to identify exceptional deproteinization strains, and optimize their fermentation process, examine their enzymatic properties and degradation product composition.Initially, the shrimp shell deproteinization process was optimized using single-factor, Plackett-Burman (PB), and orthogonal optimization experiments.The study also analyzed the enzymatic properties of the secreted crude enzyme solution and the amino acid composition of degradation products.The result for shrimp shell protein degradation by Pseudomonas aeruginosa Gxun-7 was shrimp shell powder 40 g/L, corn pulp 5 g/L, inoculum 1% (V/V), initial pH 7.0, and the optimal fermentation temperature and time were 32 ℃ and 48 h, respectively.Under the optimized conditions, the protease activity reached (617.13±22.11) U/mL, which increased 43.50% compared with the initial strain.The percentage of deproteinized shrimp shells reached (82.61±0.54)%.The protease produced by strain Gxun-7 was an inducible enzyme, which showed high salt resistance.It had maximum activity at 60 ℃ and optimum pH at 7.0, respectively.Most metal ions had no significant effect on the protease activity, except Cu2+ and Al3+ had strong inhibitory effects.Sodium dodecyl sulfonate (SDS) and cetyltrimethylammonium bromide (CTAB) significantly reduced the enzyme activity by more than 40%, while β-mercaptoethanol increased the enzyme activity by 468%.A total of 17 amino acids were detected in the degradation solution, with concentrations up to 1 856.14 mg/L.P.aeruginosa Gxun-7 efficiently degrades proteins in shrimp shells, generating proteases with exceptional stability and abundant types and contents of amino acids in the degradation liquid.This research provides a theoretical foundation for developing shrimp shell protein fermentation technology.

Key words： shrimp shell; deproteinization; Pseudomonas aeruginosa; condition optimization; enzymatic properties

Cite this article

SONG Chaodong , YIN Doudou , XIE Chenjie , YIN Kaibo , WEI Yuling , LI Linli , HUANG Hongzhi , ZHANG Hongyan , SHEN Naikun , JIANG Mingguo . Screening of efficient shrimp shell deproteinizing strains, optimization of enzyme production conditions and enzymatic properties[J]. Food and Fermentation Industries, 2024 , 50(10) : 103 -111 . DOI: 10.13995/j.cnki.11-1802/ts.036282

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