pH Characterization of Digestive Enzyme and In vitro Digestibility of Red Bee Shrimp Caridina cantonensis (Decapoda: Atyidae) (original) (raw)

Enzyme extraction: Fifteen and sixty-day old red bee shrimp were obtained from a private farm in Bangkok, Thailand. The whole body of the shrimp was homogenized on ice without adding any buffer solution. The homogenate was centrifuged at 12,000 rpm for 15 min at 4°C then the supernatant below lipid layer was collected and kept at -20°C until investigate for protein content and enzyme specific activities of protease, amylase, lipase, cellulose, trypsin, chymotrypsin including raw material digestibility.