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Spinning of protein fibres from blue squat lobster ( Cervimunida jhoni ) industry by‐products
Author(s) -
PérezWon Mario,
Madrid Daniela,
Briones Vilbet,
Cortés Cecilia,
Oliva Mónica,
Cortés Pablo,
Cifuentes Antonio
Publication year - 2007
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/j.1365-2621.2006.01322.x
Subject(s) - extraction (chemistry) , spinning , rheology , chromatography , chemistry , consistency index , materials science , nuclear chemistry , polymer chemistry , composite material
Summary The fresh whole crustaceans by‐products from blue squat lobster ( Cervimunida jhoni) were minced and the protein was solubilised with 0.1 m of NaOH. Then the solution was centrifuged and the supernatant was precipitated using 0.1 m of HCl. The dope was prepared with 4% of protein, solid NaOH and coadjutant (sodium alginate or carragenan). The dope was extruded through the trial‐spinning machine and the fibre was formed. The results showed that the best condition of protein extraction was 90 min and pH 12.5 when 58.4% of protein from whole crustacean by‐products could be extracted. The protein isolate was obtained at pH 4.0. The best fibres were obtained when the ratios protein/NaOH, and protein/coadjutant were 10:1 and 1:1 respectively. Rheological measurements of all dopes exhibited non‐Newtonian behaviour and the experimental data were described by the power law model. The consistency index ( k ) of the dopes containing carragenan seem to be a parameter to evaluate dope spinnability.