Determination of optimum parameters for protein-isolation from krill (euphasia-superba) waste products
Waste material obtained from the mechanical peeling of Antarctic Krill (Euphasia superba) was studied in order to evaluate its potential use as a raw material for the preparation of protein isolates. A dye‐binding method for determination of soluble protein was applied to krill protein and found to...
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ftunivchile:oai:repositorio.uchile.cl:2250/157613 2023-05-15T13:59:14+02:00 Determination of optimum parameters for protein-isolation from krill (euphasia-superba) waste products Romo, Claudio Anderson, Christopher 1979 application/pdf https://doi.org/10.1111/j.1365-2621.1979.tb06453.x https://repositorio.uchile.cl/handle/2250/157613 en eng Journal of Food Science, Volumen 44, Issue 5, 1979, Pages 1425-1429 17503841 00221147 doi:10.1111/j.1365-2621.1979.tb06453.x https://repositorio.uchile.cl/handle/2250/157613 Journal of Food Science Food science Artículo de revista 1979 ftunivchile https://doi.org/10.1111/j.1365-2621.1979.tb06453.x 2023-01-22T00:56:30Z Waste material obtained from the mechanical peeling of Antarctic Krill (Euphasia superba) was studied in order to evaluate its potential use as a raw material for the preparation of protein isolates. A dye‐binding method for determination of soluble protein was applied to krill protein and found to correlate well with protein values determined by standard Kjeldahl analysis. The effect of the following parameters on the solubility of protein was studied: pH, ionic strength, solid‐to‐solvent extraction ratio and time of extraction. Recovery of protein was studied in terms of influence of pH, simultaneous effect of pH and heat, and influence of coagulation time. Optimum conditions for extraction and precipitation of protein were therefore established. Article in Journal/Newspaper Antarc* Antarctic Antarctic Krill Universidad de Chile: Repositorio académico Antarctic Journal of Food Science 44 5 1425 1429 |
institution |
Open Polar |
collection |
Universidad de Chile: Repositorio académico |
op_collection_id |
ftunivchile |
language |
English |
topic |
Food science |
spellingShingle |
Food science Romo, Claudio Anderson, Christopher Determination of optimum parameters for protein-isolation from krill (euphasia-superba) waste products |
topic_facet |
Food science |
description |
Waste material obtained from the mechanical peeling of Antarctic Krill (Euphasia superba) was studied in order to evaluate its potential use as a raw material for the preparation of protein isolates. A dye‐binding method for determination of soluble protein was applied to krill protein and found to correlate well with protein values determined by standard Kjeldahl analysis. The effect of the following parameters on the solubility of protein was studied: pH, ionic strength, solid‐to‐solvent extraction ratio and time of extraction. Recovery of protein was studied in terms of influence of pH, simultaneous effect of pH and heat, and influence of coagulation time. Optimum conditions for extraction and precipitation of protein were therefore established. |
format |
Article in Journal/Newspaper |
author |
Romo, Claudio Anderson, Christopher |
author_facet |
Romo, Claudio Anderson, Christopher |
author_sort |
Romo, Claudio |
title |
Determination of optimum parameters for protein-isolation from krill (euphasia-superba) waste products |
title_short |
Determination of optimum parameters for protein-isolation from krill (euphasia-superba) waste products |
title_full |
Determination of optimum parameters for protein-isolation from krill (euphasia-superba) waste products |
title_fullStr |
Determination of optimum parameters for protein-isolation from krill (euphasia-superba) waste products |
title_full_unstemmed |
Determination of optimum parameters for protein-isolation from krill (euphasia-superba) waste products |
title_sort |
determination of optimum parameters for protein-isolation from krill (euphasia-superba) waste products |
publishDate |
1979 |
url |
https://doi.org/10.1111/j.1365-2621.1979.tb06453.x https://repositorio.uchile.cl/handle/2250/157613 |
geographic |
Antarctic |
geographic_facet |
Antarctic |
genre |
Antarc* Antarctic Antarctic Krill |
genre_facet |
Antarc* Antarctic Antarctic Krill |
op_source |
Journal of Food Science |
op_relation |
Journal of Food Science, Volumen 44, Issue 5, 1979, Pages 1425-1429 17503841 00221147 doi:10.1111/j.1365-2621.1979.tb06453.x https://repositorio.uchile.cl/handle/2250/157613 |
op_doi |
https://doi.org/10.1111/j.1365-2621.1979.tb06453.x |
container_title |
Journal of Food Science |
container_volume |
44 |
container_issue |
5 |
container_start_page |
1425 |
op_container_end_page |
1429 |
_version_ |
1766267745440104448 |