凍結乾燥を用いた多孔質オキアミタンパク質濃縮物(PF-KPC)の製造

概要

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The PF-KPC was manufactured by the following 6 steps from the frozen Antarctic krill block: 1) The minced krill was decrusted by centrifuging; 2) The decrusted paste was steamed for 30 min. at 100°C; 3) The cooked krill cake was frozen at -40°C and stored at -20°C; 4) The frozen krill cake was dehydrated by freeze drying; 5) The freeze dried cake was defatted by the azeotrope (η-hexane/ethyl alcohol=79/21, W/W, constant boiling point, 56.7C) for 3 hours; 6) The residual solvent was removed by vacuum drying at 60°C. The PF=KPC yield was 10.5% from the frozen krill block and nitrogen yield 62.5%. The chemical composition of the PF=KPC was as follows: moisture 7.40%; crude protein 72.3%; crude fat 0.15%; crude ash 15.8%. The PF-KPC absorbed hot water of (80°C), 4 times as much as its weight. The water-absorbed PF-KPC could be mixed with minced meat foods. And them, it was found that the minced meat-like protein material could be obtained to yield more than 50% from the Anta-rctic krill by this method.
日本水産學會の論文