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Protein recovery by ultrafiltration during isolation of chitin from shrimp shells Parapenaeus longirostris (2013) Food Hydrocolloids

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BENHABILES, M.S.

,

ABDI, N.

,

DROUICHE, N.

,

LOUNICI, H.

,

PAUSS, A.

,

GOOSEN,

M.F.A.

,

MAMERI, N.

Protein recovery by ultrafiltration during isolation of chitin from shrimp shells

Parapenaeus longirostris

(2013) Food Hydrocolloids 32 (1) PP. 28 - 34 Cited 1 times.

doi: 10.1016/j.foodhyd.2012.11.035

ABSTRACT:

In the food processing industry shrimp shells (Parapenaeus longorostris) have great

commercial value because they are rich in chitin (24 wt%), protein (40 wt%), lipids, pigments and flavor compounds. In the present study protein recovery by ultrafiltration was examined during isolation of chitin from shrimp shell P. longirostris. Up to 96 wt% of the proteins could be removed (i.e. deproteinization) from the shrimp shells by incubating them in NaOH (2 N) over 2 h, at T = 45 °C, and solid to solvent ratio of 1:2 (w/v). A solute rejection coefficient (R0) of 97% was obtained in the ultrafiltration process to recover proteins from deproteinized shell waste water. The protein concentration process which was carried out beyond the critical flux of 380 L/h.m2, at a trans-membrane pressure of 3 bars, and a tangential velocity of 5 m/s was found to reduce the hydrolysate volume by a factor of 2.4. Due to a reduction in organic matter in the effluent, the chemical oxygen demand (COD) of the permeate was reduced by 87%.

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