Functional and nutritional evaluation of lobster shell soluble proteins

Abstract

The water soluble protein fraction from lobster shell was investigated on the basis of solubility, foaming capacity. foam, emulsion and thermal stability and amino acid composition. The protein material has good functional properties with the exception of foam stability; the thermal stability and the essential amino acid indcx were low,. However, it may find interesting applications mainly on the basis of its functional properties and as a protein supply in such foods where a better balanced protein may result.

Lobster processing by-products as valuable bioresource of marine functional ingredients, nutraceuticals, and pharmaceuticals

“…For example, protein derived from lobster head meats has been shown to have excellent wettability, high solubility, and emulsification (Vieira et al 1995 ). Solubility of lobster shell protein (LSP) recovered either by aqueous extraction or enzymatic digestion was over 93%, which is independent of the pH value and the ionic strength of the solution used (Nguyen et al 2016 ; Oviedo et al 1982 ). High water binding of LSP was also reported by the fact that beef mince when added with 2% of LSP resulted in its water-binding capacity being 2.5 times higher than that when added with egg white protein (Nguyen et al 2016 ).…”

“…By this reason, flavorants extracted from lobster shells by either frying with edible oils or cooking for nutrient extraction were used for production of infused lobster oil and lobster cracker biscuit (Lien 2004 ). Due to possessing several functional properties that are favorable for use in food industry, LSP has also been characterized and trialed for various applications including food-functional ingredients or as protein supplements (Nguyen et al 2016 ; Oviedo et al 1982 ), enhancing water-binding or reducing lipidemic effects of meat protein (Nguyen et al 2016 ), emulsifier (He et al 2016 ).…”