earticle

영어

Krill is not utilized for human consumption due to the lack of proper technology for protein recovery. The aim of this study was to isolate protein concentrate from the krill residues extracted by supercritical carbon dioxide and to determine the nutritional value. Using supercritical carbon dioxide (SCO2) extraction, with optimal conditions among the range applied of 45°C and 25 MPa ; most of the neutral lipids were extracted. Proximate analysis of protein recovered by isoelectric solubilzation/precipitation indicated that protein concentrate was composed of approximately 79% protein and 2% fat (dry weight).
Result indicates it is a high quality protein that is suitable as a protein source in foods designated for consumption with the advantage of being a rich source of omega-3 polyunsaturated fatty acids. Further studies are needed to determine the health benefits associated with consuming Krill protein.