Studies On Extraction Technology And Character Of Protein From Lobster Processed Waste

Lobster processsd waste is mainly from the freshwater lobster which is processed the remainder of the lobster head and lobster shell.It main contains a lot of protein and so on. These account for about 85%of lobster weight around lobster head and lobster shell, mostly are abandoned,resulting in enormous waste of resources and environmental pollution.In this paper,lobster processed waste is utilized for protein extraction of research and development;it has a certain practical significance.With the lobster processed waste as raw material,using ultrasound-assisted alkali and enzymatic extraction of two different methods lobster protein,its process to conduct the study;Two methods for extraction of lobster protein related physical and chemical indicators and functional properties were determined with the study and comparison;Using lobster protein for protein ingredients for the production of lobster protein jelly applied research.The experimental results are as follows:According to single factor and orthogonal experiments to determine the best ultrasound-assisted alkali process conditions are as follows:ultrasonic processing time for 15min,alkali concentration of 0.8%,extraction temperature is 70℃,extraction time is 30min,the ratio of solution to material is 5:1.At this point the protein extraction rate is 78.6%.According to single factor and orthogonal experiments to determine the optimum conditions are as follows:the optimal enzyme is the alkaline protease,hydrolysis temperature is 50℃,pH value is 8.0,addition of enzyme is 1.5%,the ratio of solution to material is 3:1,when the protein extraction rate of 45.76%.According to the lobster protein function and character experiment of ultrasound-assisted alkali and enzymatic extraction can conclude that:the same point is that there is a lobster protein isoelectric point pH region,at the isoelectric point region solubility,water holding capacity,foaming and emulsifying character is low;the different point is that enzymatic extraction is higher in solubility,water holding capacity,foaming and emulsifying character,foam stability is lower.According to single factor and orthogonal experiments of lobster protein jelly to determine the optimum conditions are as follows:Carrageenan addition is 0.5%,protein solution addition 15%,sugar addition is 5%,salt addition is 0.5%,and citric acid is 0.25%.