Protein recovery by ultrafiltration during isolation of chitin from shrimp shells Parapenaeus longirostris

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• 作者：M.S. Benhabiles^a ; N. Abdi^a ; N. Drouiche^a ; ^c ; ^{nadjibdrouiche@yahoo.fr} ; H. Lounici^a ; A. Pauss^b ; M.F.A. Goosen^d ; N. Mameri^b
• 关键词：Chitin ; Protein hydrolysate ; Shell waste ; Ultrafiltration
• 刊名：Food Hydrocolloids
• 出版年：2013
• 出版时间：July, 2013
• 年：2013
• 卷：32
• 期：1
• 页码：28-34
• 全文大小：612 K

文摘

In the food processing industry shrimp shells (Parapenaeus longorostris) have great commercial value because they are rich in chitin (24?wt % ), protein (40?wt % ), lipids, pigments and flavor compounds. In the present study protein recovery by ultrafiltration was examined during isolation of chitin from shrimp shell P. longirostris. Up to 96?wt % of the proteins could be removed (i.e. deproteinization) from the shrimp shells by incubating them in NaOH (2?N) over 2?h, at T?=?45?¡ãC, and solid to solvent ratio of 1:2 (w/v). A solute rejection coefficient (R₀) of 97 % was obtained in the ultrafiltration process to recover proteins from deproteinized shell waste water. The protein concentration process which was carried out beyond the critical flux of 380?L/h.m², at a trans-membrane pressure of 3?bars, and a tangential velocity of 5?m/s was found to reduce the hydrolysate volume by a factor of 2.4. Due to a reduction in organic matter in the effluent, the chemical oxygen demand (COD) of the permeate was reduced by 87 % .