Document Type

Presentation

Publication Date

2017

Abstract/ Summary

Growing populations of invasive green crabs (Carcinus maenas) have had detrimental effects on marine habitat, molluscan aquaculture, and commercially important fisheries. The primary objective of this project is to create value added products from green crabs, focusing on protein ingredients for human foods. This study was designed to evaluate functional properties of proteins isolated from green crab. Soft tissues of homogenized green crab were solubilized at pH 2 (PP2) and pH 10 (PP10) for 30 min. Supernatant pH was readjusted to 5.5 after centrifugation. The samples were centrifuged again to precipitate proteins which were then freeze-dried. To determine the potential use of the protein isolate powders as functional food additives, their solubility, gelation, and emulsifying properties were evaluated. At pH 7 and pH 8, solubility of PP10 was significantly higher, 13% and 41%, compared to solubility of PP2, 3% and 6%, respectively. For gel formation, PP2 required a lower concentration (12%) than PP10 (21%). These results indicate that the functional properties of the green crab protein isolates depend on pH during the solubilization stage. As food ingredients, PP10 could be added to food products which require higher solubility at neutral pH whereas PP2 could be applied to protein gel-based products.

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