Microwave-intensified enzymatic deproteinization of Australian rock lobster shells (Jasus edwardsii) for the efficient recovery of protein hydrolysate as food functional nutrients

Trung Nguyen Thanh, Wei Zhang, Andrew Barber, Peng Su, Shan He

    Research output: Contribution to journalArticlepeer-review

    20 Citations (Scopus)

    Abstract

    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.

    Original languageEnglish
    Pages (from-to)628-636
    Number of pages9
    JournalFood and Bioprocess Technology
    Volume9
    Issue number4
    DOIs
    Publication statusPublished - 1 Apr 2016

    Keywords

    • Australian rock lobster
    • Enzymatic protein hydrolysate
    • Jasus edwardsii
    • Lobster protein hydrolysate
    • Lobster shells
    • Microwave-intensified process

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