The aim of this study is to obtain the copper-binding protein hydrolysate from the white leg shrimp head (WLSH) by-product using enzymatic hydrolysis. The outcome indicated that the copper-binding capacity (CBC) of the WLSH protein hydrolysate achieved the maximum value of ± mg Cu2+/g protein with hydrolysis conditions including Flavourzyme preparation, pH , 50°C, the enzyme : substrate (E:S) ratio of 80 U/g protein and 5h of hydrolysis. |