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Protein hydrolysates were prepared through lactic acid fermentation of the inedible portions of shrimp (cephalothorax and exoskeleton), the by-products of shrimp processing operations. The protein-rich liquid hydrolysate was further processed into a concentrated paste via vacuum evaporation at 80°C or was also processed into a dry powder using a spray drying method at 180°C/140°C (inlet/outlet temp)...
The presented procedure involves an extraction with methanol–water, centrifugation and cleanup with immunoaffinity columns. A comparison study between fluorescence detector, mass spectrometry, and tandem mass spectrometry with a triple quadrupole (QqQ) analyzer using an electrospray ionisation interface for the determination of fumonisin B 1 and B 2 in corn-based products has been...
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