Preparation, Gel Electrophoresis Analysis, and Nutritional Evaluation of a Functional Krill Protein Concentrate with Low Fluoride Level from Antarctic krill (Euphausia superba)

ABSTRACT

A functional krill protein concentrate (FKPC) with low level of fluoride was prepared from frozen Antarctic krill (Euphausia superba) using isoelectric precipitation and phosphoric acid treatment. Variations in proteins and nutritional properties of the FKPC were analyzed. Gel electrophoresis analysis indicated that some variations in protein composition were introduced by autolysis and pH shift during the process of isoelectric precipitation and fluoride removal. The FKPC was composed of 81.01% ± 0.45% crude protein (dry basis) and 16.78% ± 0.26% total lipid (dry basis), exhibited excellent amino-acid composition in all the essential amino acids, exceeding the requirements of the FAO/WHO/UNU for food protein, and was rich in omega-3 polyunsaturated fatty acids, especially eicosapentaenoic (EPA) and docosahexaenoic (DHA) acids present in phospholipids. The fluoride level of FKPC was 79.79 ± 2.10 μg/g (dry basis), which met the USFDA requirements. The surimi yield reached 43.74%, and the mean recovery rate of protein and fat was 52.68% and 41.44%, respectively. The nutritional value, safe level of fluoride, and high yield rate provide evidence that FKPC has a promising future in the food industry as a new aquatic protein and lipid resource.

KEYWORDS:

• Electrophoresis
• fluoride removal
• functional krill protein concentrate
• nutritional evaluation

Acknowledgments

The authors would like to thank all the staff of Marine Food Engineering and Technology Research Center of Shandong Province (MFC) for the support of this research. We would like to thank China Fisheries Corp. for providing the frozen Antarctic krill blocks. We also would like to thank Editage [www.editage.cn] for English language editing.