Effects of Chlamydomonas reinhardtii (Dangeard) Proteins Extracts on Storage Stability of Freshwater Shrimp Macrobrachium nipponense (De Haan).
In this study, the extraction of Chlamydomonas reinhardtii Dangeard (C. reinhardtii) protein was optimized through response surface methodology. The optimal extractions parameters were 0.091 mol/L sodium chloride concentration, 31.02 mL/g liquid to solid ratio, a homogenization frequency of 10.17 ti...
| Publicado en: | Current Research in Nutrition & Food Science Vol. 12; no. 3; pp. 1186 - 1199 |
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| Autores principales: | , , , , |
| Formato: | equations & formulas research tables/charts Journal Article |
| Publicado: |
Current Research in Nutrition & Food Science
Dec2024
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| Acceso en línea: | Ver este registro en EBSCOhost |
| fields | @attributes: recordID: 1 pdfLink: plink: https://search.ebscohost.com/login.aspx?direct=true&db=ccm&AN=184740722&site=ehost-live header: @attributes: shortDbName: ccm uiTerm: 184740722 longDbName: CINAHL Complete uiTag: AN controlInfo: bkinfo: dissinfo: jinfo: jid: 2347467X KIVQ jtl: Current Research in Nutrition & Food Science issn: 2347467X maglogo: N pubinfo: dt: Dec2024 vid: 12 iid: 3 pid: 25572 pub: Current Research in Nutrition & Food Science artinfo: ui: 184740722 184740722 184740722 10.12944/CRNFSJ.12.3.16 184740722 ppf: 1186 ppct: 13 formats: fmt: @attributes: type: P tig: atl: Effects of Chlamydomonas reinhardtii (Dangeard) Proteins Extracts on Storage Stability of Freshwater Shrimp Macrobrachium nipponense (De Haan). aug: au: KE YING SU QIAN LI YI YANG ZHONG XUE WU ZHANG LAI HOONG CHENG affil: College of Engineering, Guangzhou College of Technology and Business, Guangzhou, China sug: subj: Algae Proteins Plant Extracts Pharmacodynamics Shellfish Food Preservation Methods Descriptive Statistics Data Analysis Software Analysis of Variance Funding Source Seafood ab: In this study, the extraction of Chlamydomonas reinhardtii Dangeard (C. reinhardtii) protein was optimized through response surface methodology. The optimal extractions parameters were 0.091 mol/L sodium chloride concentration, 31.02 mL/g liquid to solid ratio, a homogenization frequency of 10.17 times per second, and a homogenization time of 12.82 minutes. The optimized protein extraction yield was 52.78%. The C. reinhardtii protein extract at different concentrations (0.1-0.5%) was used to dip-coat East Asian river prawn (Macrobrachium nipponense De Haan). Over a 4-day storage period, the pH value and total viable counts (TVC) of the prawn samples were determined every 24 hours. Results showed that a 0.2% C. reinhardtii protein extract effectively delayed increases in pH and TVC of the prawn samples, suggesting that C. reinhardtii protein extract could be a promising natural preservative. pubtype: Academic Journal doctype: equations & formulas research tables/charts Journal Article ougenre: Article language: English refInfo: holdings: @attributes: islocal: N |
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