Study of The Affecting Factors To Preparation Protein Isolate From Local Shrimp Waste And Some Of Its Functional Properties

Abstract

The protein isolate of local shrimp residues was prepared by the base dissolution and acid precipitation method. The affecting factors of isolate yield were studied, including the mixing ratio, time, temperature, and the best pH for solubility and precipitation. The amino acid content and some functional properties were studied. The result showed that the protein content of Fresh and dried shrimp shells were (10.91%, 13.02%) higher than of fresh and dried shrimp heads (6.45%, 7.89%). The best mixing ratio to obtain the highest protein percentage was 1:10, temperature 60cₒ and extraction time was 60 min. The best pH for protein solubility was 10, and the pH 4.5 was the best for protein recovery. The protein isolated from shrimp waste have a high content of polar amino acids. The protein isolate has a high water and fat binding capacity, in addition to its emulsifying and foaming properties.