Research On Preparation And The Functional Properties Of Crayfish Protein Isolate

The crayfish is chosen to extract the isolated protein(CFPI)through isoelectric precipitation.The ingredients of CFPI were researched.Also,the functional properties of CFPI were investigated.Firstly,the optimize parameters,according to single factor and orthogonal experiments,are as follows:pH10.5,extraction time 4h,the ratio of solid to liquid 1:10.Under the optimal condition,the protein extraction rates of raw and cooked crayfish meat are 42.33%and 29.8%respectively.Secondly,the main ingredients of crayfish meat are measured,the content of moisture 79.84%,ash 1.17%and protein 17.76%respectively.The main ingredients of CFPI are researched.It is concluded that the content of moisture is 4.01%,ash is 3.4%and protein is 91.53%in CFPI respectively.Finally,the main functions of CFPI are researched.Analysis and comparison of functional properties in CFPI of raw and cooked crayfish,it is found that the functional properties in CFPI of raw and cooked crayfish have some differences:water contained in both CFPI are 62.8%and 64.4%respectively,solubility are 65.4%and 63.5%respectively,foamability are 38%and 18%respectively,foaming stability are 78.9%and 78.9%respectively,emulsibility are 50.0%and 49.5%respectively,emulsion stability are 66.4%and 68.2%respectively.The research provides foundation for reasonablely using the crayfish resources,and brings convenience to food industry,industry as well as agriculture.