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Microwave-Intensified Enzymatic Deproteinization of Australian Rock Lobster Shells (Jasus edwardsii) for the Efficient Recovery of Protein Hydrolysate as Food Functional Nutrients

Nguyen, Trung T., Zhang, Wei, Barber, Andrew R., Su, Peng, He, Shan
Food and bioprocess technology 2016 v.9 no.4 pp. 628-636
Jasus edwardsii, absorption, arginine, biorefining, chitin, emulsifying, essential amino acids, foaming, food industry, functional foods, lobsters, lysine, nutrients, nutritive value, oils, protein content, protein hydrolysates, solubility
Enzymatic deproteinization of lobster shells is an important step in developing a novel biorefinery process for the recovery of both protein and chitin. This study aimed to develop an efficient enzymatic deproteinization of lobster shells for protein recovery while providing the residual fraction suitable for further chitin recovery. In comparison with conventional incubation, the microwave-intensified enzymatic deproteinization (MIED) of Australian rock lobster shells significantly improved the deproteinization degree from 58 to 85.8 % and reduced the residual protein content from 96.4 to 65.4 mg/g, respectively. The protein hydrolysate produced by MIED had excellent functionality (solubility 91.7 %, water absorption 32 %, oil absorption 2.3 mL/g, foaming 51.3 %, emulsification 91.3 %) and high nutritional quality (34 % essential amino acids, 45.4 mg/g arginine, lysine/arginine ratio 0.69) with potential applications for food industry. With the considerably low residual protein, the MIEDs are suitable for further chitin recovery.