Preparation of protein isolate from shrimp processing discards and evaluation of its antioxidant activity

Meenata, Khumallambam (2010) Preparation of protein isolate from shrimp processing discards and evaluation of its antioxidant activity. [Student Project Report]

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Abstract

This Dissertation / Report is the outcome of investigation carried out by the creator(s) / author(s) at the department/division of Central Food Technological Research Institute (CFTRI), Mysore mentioned below in this page.

Item Type:	Student Project Report
Additional Information:	Seafood processing plants discards large quantity of protein rich byproducts. These byproducts are rich not only in proteins but also in other bioactive materials such as lipids and carotenoids. With pollution control norms becoming more stringent, processors are looking at utilization of these byproducts for recovery of marketable byproducts as an alternative to disposal. Utilization of byrpoducts for recovery of value added products, not only minimizes the pollution but also improves the economy of the plant. Recovery and alteration of the proteins present in the byproduct material and using these as functional ingredients in food systems is a very exciting and promising alternative. However, for the industry to develop processes for byproduct recovery and utilization it has to be more economically feasible than discarding the byproducts. Crustacean waste, such as those generated during processing of shrimps is an important source of natural carotenoids, particularly that of astaxanthin. In shrimps, the carotenoids are present as carotenoprotein complexes, where carotenoids are bound to proteins. Complexing of carotenoids to protein provides stability to carotenoids, which are otherwise are very unstable. The carotenoproteins from shrimp waste can be obtained by different chemical extraction techniques. Seafood protein isolates as well carotenoids are known to possess strong antioxidant activity. This study was carried out to isolate proteins from shrimp processing discards by two different techniques (pH shift and enzymatic hydrolysis) and to evaluate the antioxidant potential of the recovered protein. In pH shift method slurry of the homogenised shrimp waste in distilled water was adjusted to alkaline pH for solubilization of proteins and the solubilized proteins were precipitated at isoelctric pH (4.5) and the precipitate was recovered by filtration to obtain protein isolate. 42 Inenxymatic hydrolysis technique, the shrimp waste was hydrolysed using 0.5% alcalase, protein solubilized at pH 10.0 and the proteins in the hydrolysate recovered was precipitated by adjusting the pH to 4.5. The protein isolated by two techniques were compared with respect to yield, recovery of carotenoids, p[rotein and antioxidant activity.
Uncontrolled Keywords:	Crustacean waste; natural carotenoids; astaxanthin; byproducts
Subjects:	600 Technology > 08 Food technology > 32 Antioxidants 600 Technology > 08 Food technology > 28 Meat, Fish & Poultry
Divisions:	Meat Fish and Poultry Technology
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	12 Jul 2010 07:28
Last Modified:	28 Dec 2011 10:15
URI:	http://ir.cftri.res.in/id/eprint/9520

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