The Features Of The Antarctic Krill Protein And Its Modification

In this study, Antarctic krill as a raw material for functional properties of proteins in different environments of Antarctic krill were measured, and the ultrasonic modification, glycosylation modification and enzymatic modification of the process conditions to explore, for the modified changes in krill protein functional properties were studied. The main findings were as follows:Antarctic krill by measuring protein solubility, water absorption, oil absorption, emulsification, emulsion stability, foaming, foam stability, determine the value of the functional properties of Antarctic krill protein; by the experimental determination of phosphorus Antarctica shrimp protein at 25? conditions, the solubility was 9.02%, the water absorption was 4.2mL/g, and the oil absorption was 7.01mL/g (soybean oil),6.28mL/g (peanut oil),8.04mL/g (corn oil),the emulsification was 9.4 m2/g, the emulsion stability was 51.7%, the foaming capacity was 23.89%,and the foam stability was 16.44%;After degreasing with acetone, the solubility, foaming and foam stability of the protein has been improved:the solubility was 12.64%, the foaming capacity was 24.11%, the foam stability was 21.78%; but other features exhibit varying degrees the decline;Antarctic krill protein glycosylation, after modification, the solubility of 21.13% (glucose,80? modified 30min), under the same conditions as emulsification of 10.69 m2/g, emulsion stability up to 89.93%(glucose .70? modified 15min); when the ratio of carbohydrate to protein is 1:1, modified test can get a better experimental results, continue to add sugar did not cause gain influence on the functional properties of modified proteins;Antarctic krill protein modification after ultrasound, water absorption up to 7.8mL/g (350W,75? modified 5min), the emulsification was9.59 m2/g (200W,25? modified 5min), the foaming was increase to 23.44%(350W,75? modified 5min); by ultrasonic modification conditions were optimized solubility ultrasonic modified krill verified experimentally determined protein up to 51.90%(250W,70? modified 12.5min);By enzymatic modification conditions Response surface methodology, using papain at pH 7.0,0.25% lower enzyme dosage, reaction conditions 2.5h enzymatic modification, proven experimentally determined, can make protein Antarctic krill degree of hydrolysis reached 98.33%, the solubility of the modified protein was 10.05%,16.33% of the foaming capacity the foam stability was 10.02%.