Isolation and characterization of carotenoproteins from crayfish (Procambarus clarkii)
| Autor: | Juan Parrado, M C Alvarez-Ossorio, Juan Bautista, Juan Francisco Gutierrez, M. Jover, Laura Collantes de Terán, Olga Cremades |
|---|---|
| Rok vydání: | 2003 |
| Předmět: |
Procambarus clarkii
chemistry.chemical_classification biology business.industry medicine.medical_treatment Carotene General Medicine biology.organism_classification Crayfish Analytical Chemistry chemistry.chemical_compound chemistry Biochemistry Aquaculture Astaxanthin medicine Food science Animal nutrition business Carotenoid Lactic acid fermentation Food Science |
| Zdroj: | Food Chemistry. 82:559-566 |
| ISSN: | 0308-8146 |
| DOI: | 10.1016/s0308-8146(03)00011-6 |
| Popis: | Crayfish (Procambarus clarkii) were separated by solid filtration into a proteinaceous fraction (PF-1) and a chitinous fraction (CF). The PF-1 and CF were used as starting materials for carotenoprotein-1 and carotenoprotein-2 preparations, respectively. Crawfish carotenoprotein-1 was obtained by controlled enzymatic autodigestion of FP-1 and carotenoprotein-2 by in situ repeated batch lactic acid fermentation. Carotenoprotein-1 has a high content of essential amino acids, ω-3- and ω-6-fatty acids and carotene (mainly astaxanthin), and constitutes an excellent nutritional source for patients with malnutrition. Carotenoprotein-2, of lower nutritional quality but with a substantial carotene content, can be used as a good protein source for animal nutrition where coloration is required, such as for poultry or for salmonid fish bred by aquaculture. |
| Databáze: | OpenAIRE |
| Externí odkaz: |
|
Full Text from ScienceDirect