Recovery of a protein-rich biomass from shrimp (Pandalus borealis) boiling water: A colloidal study
Flocculation and sedimentation of a protein-rich biomass from shrimp boiling water (SBW) using food grade polysaccharides (carrageenan, alginate and carboxymethyl cellulose (CMC)) as flocculants was investigated at different pH-values. The effect of flocculant concentration on particle size and visc...
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Online Access: | https://doi.org/10.1016/j.foodchem.2019.125299 https://research.chalmers.se/en/publication/8b38df37-f3c3-4f73-b150-a48acf73416d |
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ftchalmersuniv:oai:research.chalmers.se:512578 2023-05-15T17:54:31+02:00 Recovery of a protein-rich biomass from shrimp (Pandalus borealis) boiling water: A colloidal study Forghani Targhi, Bita Ström, Anna Bordes, Romain Undeland, Ingrid 2020 text https://doi.org/10.1016/j.foodchem.2019.125299 https://research.chalmers.se/en/publication/8b38df37-f3c3-4f73-b150-a48acf73416d unknown http://dx.doi.org/10.1016/j.foodchem.2019.125299 https://research.chalmers.se/en/publication/8b38df37-f3c3-4f73-b150-a48acf73416d Food Science Shrimp boiling water Protein Biomass recovery Flocculation Waste water Polyelectrolyte Polysaccharide 2020 ftchalmersuniv https://doi.org/10.1016/j.foodchem.2019.125299 2022-12-11T07:17:41Z Flocculation and sedimentation of a protein-rich biomass from shrimp boiling water (SBW) using food grade polysaccharides (carrageenan, alginate and carboxymethyl cellulose (CMC)) as flocculants was investigated at different pH-values. The effect of flocculant concentration on particle size and viscosity of SBW was also evaluated. Flocculation with carrageenan (0.45 g/L) at pH = 4 exhibited the most efficient protein sedimentation; protein concentration of the upper phase was here reduced by 77%, allowing 86% protein to be sedimented from SBW. Flocculation by alginate and CMC at pH = 4 showed 67% and 60% protein reduction of the upper phase at concentrations of 0.5 and 0.2 g/L, respectively. Contrary to alginate and CMC, carrageenan concentration affected the size distribution of flocs. Finally, carrageenan at 0.45 g/L and pH = 4 was successfully tested in a scaled up trial (5L) providing 78.5% protein recovery and a biomass with 75% protein on dry weight basis. Other/Unknown Material Pandalus borealis Chalmers University of Technology: Chalmers research Food Chemistry 302 125299 |
institution |
Open Polar |
collection |
Chalmers University of Technology: Chalmers research |
op_collection_id |
ftchalmersuniv |
language |
unknown |
topic |
Food Science Shrimp boiling water Protein Biomass recovery Flocculation Waste water Polyelectrolyte Polysaccharide |
spellingShingle |
Food Science Shrimp boiling water Protein Biomass recovery Flocculation Waste water Polyelectrolyte Polysaccharide Forghani Targhi, Bita Ström, Anna Bordes, Romain Undeland, Ingrid Recovery of a protein-rich biomass from shrimp (Pandalus borealis) boiling water: A colloidal study |
topic_facet |
Food Science Shrimp boiling water Protein Biomass recovery Flocculation Waste water Polyelectrolyte Polysaccharide |
description |
Flocculation and sedimentation of a protein-rich biomass from shrimp boiling water (SBW) using food grade polysaccharides (carrageenan, alginate and carboxymethyl cellulose (CMC)) as flocculants was investigated at different pH-values. The effect of flocculant concentration on particle size and viscosity of SBW was also evaluated. Flocculation with carrageenan (0.45 g/L) at pH = 4 exhibited the most efficient protein sedimentation; protein concentration of the upper phase was here reduced by 77%, allowing 86% protein to be sedimented from SBW. Flocculation by alginate and CMC at pH = 4 showed 67% and 60% protein reduction of the upper phase at concentrations of 0.5 and 0.2 g/L, respectively. Contrary to alginate and CMC, carrageenan concentration affected the size distribution of flocs. Finally, carrageenan at 0.45 g/L and pH = 4 was successfully tested in a scaled up trial (5L) providing 78.5% protein recovery and a biomass with 75% protein on dry weight basis. |
author |
Forghani Targhi, Bita Ström, Anna Bordes, Romain Undeland, Ingrid |
author_facet |
Forghani Targhi, Bita Ström, Anna Bordes, Romain Undeland, Ingrid |
author_sort |
Forghani Targhi, Bita |
title |
Recovery of a protein-rich biomass from shrimp (Pandalus borealis) boiling water: A colloidal study |
title_short |
Recovery of a protein-rich biomass from shrimp (Pandalus borealis) boiling water: A colloidal study |
title_full |
Recovery of a protein-rich biomass from shrimp (Pandalus borealis) boiling water: A colloidal study |
title_fullStr |
Recovery of a protein-rich biomass from shrimp (Pandalus borealis) boiling water: A colloidal study |
title_full_unstemmed |
Recovery of a protein-rich biomass from shrimp (Pandalus borealis) boiling water: A colloidal study |
title_sort |
recovery of a protein-rich biomass from shrimp (pandalus borealis) boiling water: a colloidal study |
publishDate |
2020 |
url |
https://doi.org/10.1016/j.foodchem.2019.125299 https://research.chalmers.se/en/publication/8b38df37-f3c3-4f73-b150-a48acf73416d |
genre |
Pandalus borealis |
genre_facet |
Pandalus borealis |
op_relation |
http://dx.doi.org/10.1016/j.foodchem.2019.125299 https://research.chalmers.se/en/publication/8b38df37-f3c3-4f73-b150-a48acf73416d |
op_doi |
https://doi.org/10.1016/j.foodchem.2019.125299 |
container_title |
Food Chemistry |
container_volume |
302 |
container_start_page |
125299 |
_version_ |
1766162305677000704 |