Journal of Ocean University of China

, Volume 16, Issue 6, pp 1109–1114 | Cite as

Freeze concentration of proteins in Antarctic krill wash water

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Abstract

Water-washing removes fluoride from Antarctic krill but produces large volumes of wash water containing water- soluble proteins and fluoride. The freeze concentration method was tested to determine if it could be used to recover water-soluble proteins while leaving the fluoride in solution. After freezing and thawing the wash water, protein and fluoride contents of the thawed fractions were determined to explore the melting regularity of components in the wash water. The highest concentration factors of protein and fluoride were obtained after 80 min of thawing, such as 1.48 ± 0.06 and 1.35 ± 0.04 times, respectively. The free amino-nitrogen (FAN) content and sodium dodecyl sulfate-polyacrylamide gel electrophoresis pattern results revealed that the highest concentrations of all ingredients were obtained after 80 min of the process. The degree of hydrolysis of all fractions from the thawing process fluctuated in a narrow range around 12% during the entire process, indicating that the thawing order did not change with various proteins or time during the entire thawing course. These results demonstrate that the freeze concentration method can be used to concentrate protein solutions, even those with fluoride. It was concluded that condensation was achieved and no ingredient could be separated, regardless of fluoride, amino acids, or different proteins in the water.

Key words

Antarctic krill freeze concentration wash water protein extraction fluoride 

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Acknowledgements

This study was supported by the Key Research and Development Project of Shandong Province (No. 2015 GSF115005), the Huimin Special Fund of Qingdao Municipal Achievement Transformation Plan (No. 15-9-2-120-NSH), and the National Natural Science Foundation of China (No. 31101380).

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Copyright information

© Science Press, Ocean University of China and Springer-Verlag GmbH Germany, part of Springer Nature 2017

Authors and Affiliations

  • Xiangming Qi
    • 1
  • Jing Xu
    • 1
  • Kuo Zhao
    • 1
  • Hui Guo
    • 1
  • Lei Ma
    • 1
  1. 1.College of Food Science and EngineeringOcean University of ChinaQingdaoP. R. China

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