加熱変性法を利用した,多孔質オキアミたんぱく質濃縮物(P-KPC)の製造〔オキアミのたんぱく質濃縮物(KPC)について-2-〕

概要

論文の詳細を見る
The porous antarctic krill protein concentrate (P-KPC) was manufactured from a frozen block of the antractic krill by the following process (1-6). 1. The exskeleton was eliminated from the minced krill by centrifuging. 2. Sponge-like krill cake was prepared by a heat denaturation method (100°C, 30 min). 3. This was frozen (-40°C) and stored (-20°C). 4. The frozen krill cake was cut into 0.5-1cm cubes. 5. The cubes were dehydrated and defatted by ethyl alcohol, and washed with n-hexane. 6. They were dried under a vacuum at 60°C. The yield of the P-KPC from 4, 500g of the krill was 364g (8.09%). The chemical composition of the P-KPC was as follows: moisture, 5.15%; crude protein, 79.03%; crude fat, 0.20%; crude ash, 12.02%; nitrogen free extract, 3.60%, The P-KPC was immersed into 4 times its weight of hot water (80°C). The water-absorbed P-KPC could be mixed with minced meat food. From the above results, it was found that more than 4, 000 tons of the minced meat-like protein matter could be obtained by these processing steps from the 10, 000 tons of antractic krill.
日本水産學會の論文