title: Preparation and thermo-reversible gelling properties of protein isolate from defatted Antarctic krill (Euphausia superba) byproducts.
abstract: Protein isolate was prepared from defatted Antarctic krill (Euphausia superba) byproducts by 0.1 M NaOH extraction. Maximum yield of krill protein isolate reached 28.66% by precipitation at pH 4.6. Krill protein isolate demonstrated its excellent nutritional values through amino acid composition and in vitro digestibility. Thermal transition of krill protein isolate was determined by differential scanning calorimetry measurement. Extrapolated values of glass transition temperature (Tg) and denaturation temperature (Td) of krill protein isolate were 33.8 °C and 80.3 °C when the heating rate was 2 °C/min. Dispersions of krill protein isolate generated self-supported gels at concentrations above 100 g/L without the addition of salt or other additives. A noticeable enhancement of gel strength was induced through cooling. Gels with krill protein isolate displayed a thermo-reversible behavior under repeating heating/cooling cycles, which was primarily due to the formation and disruption of hydrogen bonds. Network strength of protein gels was strongly dependent on protein concentrations.
authors.affiliation: College of Food Science and Engineering, Ocean University of China, Qingdao 266003, China.
authors.forename: Yanchao
authors.initials: Y
authors.lastname: Wang
authors.affiliation: College of Food Science and Engineering, Ocean University of China, Qingdao 266003, China.
authors.forename: Ruo
authors.initials: R
authors.lastname: Wang
authors.affiliation: College of Food Science and Engineering, Ocean University of China, Qingdao 266003, China.
authors.forename: Yaoguang
authors.initials: Y
authors.lastname: Chang
authors.affiliation: College of Food Science and Engineering, Ocean University of China, Qingdao 266003, China.
authors.forename: Ying
authors.initials: Y
authors.lastname: Gao
authors.affiliation: College of Food Science and Engineering, Ocean University of China, Qingdao 266003, China.
authors.forename: Zhaojie
authors.initials: Z
authors.lastname: Li
authors.affiliation: College of Food Science and Engineering, Ocean University of China, Qingdao 266003, China. Electronic address: xuech@ouc.edu.cn.
authors.forename: Changhu
authors.initials: C
authors.lastname: Xue
mesh_terms: D000818:Animals; D002152:Calorimetry, Differential Scanning; D033201:Euphausiacea / Q000737:chemistry*; D005782:Gels / Q000737:chemistry*; D006860:Hydrogen Bonding; D009753:Nutritive Value; D011506:Proteins / Q000737:chemistry* / Q000302:isolation & purification*; D013696:Temperature
chemical_list: D005782:Gels; D011506:Proteins
keywords: Antarctic krill; Gelling property; Glass transition; Protein isolate; Thermo-reversible