Heat-stable Alkaline Proteinase from Shrimp Waste
108 / 36
Authors
-
Ramesh Chander
Food Technology Division
Bhabha Atomic Research Centre
-
Paul Thomas
Food Technology Division
Bhabha Atomic Research Centre
Keywords:
Shrimp waste, alkaline proteinase, solvent-toleranceAbstract
Proteolytic activity of shrimp waste at alkaline pH was examined. Shrimp waste was found to be a good source for this enzyme. The enzyme activity in the shrimp waste was about 50 times higher than that of muscle. The pH optimum of the enzyme was 8.5 and temperature optima, 50-55oC. It was inhibited maximally by serine protease inhibitor such as STI (soybean trypsin inhibitor). An interesting feature of the enzyme was its tolerance to different solvents.Downloads
Download data is not yet available.
Downloads
Submitted
2012-08-04
Published
2025-06-10
Issue
Section
Articles
License
Copyright rests with the Society of Fisheries Technologists (India).How to Cite
Chander, R., & Thomas, P. (2025). Heat-stable Alkaline Proteinase from Shrimp Waste. Fishery Technology, 36(2). https://doi.org/10.56093/ft.v36i2.22853
