Beaulieu Lucie, Thibodeau Jacinthe, Bryl Piotr, Carbonneau Marie-Elise
Department of Biology, Chemistry and Geography, Université du Québec à Rimouski, Rimouski, Québec, Canada.
Bioresour Technol. 2009 Jul;100(13):3332-42. doi: 10.1016/j.biortech.2009.01.073. Epub 2009 Mar 14.
Snow crab (Chionoecetes opilio) constitutes valuable and nutritional sources of components, such as proteins, lipids and chitin. The present investigation was undertaken to evaluate the feasibility of applying a pilot scale enzymatic hydrolysis process of snow crab by-products, followed by fractionation, in order to recover enriched high-valued compounds. The yield of snow crab by-products recovered after manual processing; on a dry weight was 87.4%. The by-products (raw materials) were mainly moist (approximately 78%), and contained 42.9% proteins, 14.8% lipids, 25.7% minerals, 16.2% chitin, all expressed on a dry weight. The fatty acid profile of snow crab by-products and all fractions obtained following processing showed a higher content in mono-unsaturated fatty acids (MUFAs; approximately 50%), followed by polyunsaturated fatty acids (PUFAs; approximately 20%) and saturated fatty acids (SFAs; approximately 15%). The n-3/n-6 ratio was approximately 10 and represents a good index of nutritional value for snow crab oil by-products. Most protein enriched fractions demonstrate a well-balanced amino acid composition, notably the most essential amino acids. These protein fractions are characterized by biomolecules having a relatively low molecular weight (35 kDa and less) range. The enzymatic hydrolysis process developed in this study shows that snow crab by-products should to be viewed as having the potential of being identified as high-valued products. Even though the process could be optimized, it is controllable, and depending on hydrolyses conditions, the products obtained are reproducible and well defined. Results presented in this study indicate that snow crab by-products may serve as excellent nutritional components for future applications in the health and food sectors.
雪蟹（乔氏雪蟹）富含蛋白质、脂质和几丁质等有价值的营养成分。本研究旨在评估中试规模酶解法水解雪蟹副产物并进行分离，以回收高附加值化合物的可行性。人工处理后回收的雪蟹副产物干重产率为87.4%。副产物（原料）主要为湿基（约78%），干基含42.9%蛋白质、14.8%脂质、25.7%矿物质、16.2%几丁质。雪蟹副产物及其加工后所有馏分的脂肪酸谱显示，单不饱和脂肪酸（MUFAs；约50%）含量较高，其次是多不饱和脂肪酸（PUFAs；约20%）和饱和脂肪酸（SFAs；约15%）。n-3/n-6比值约为10，是雪蟹油副产物营养价值的良好指标。大多数富含蛋白质的馏分氨基酸组成平衡，尤其是必需氨基酸。这些蛋白质馏分的特征是生物分子分子量相对较低（35 kDa及以下）。本研究开发的酶解工艺表明，雪蟹副产物有潜力被鉴定为高附加值产品。尽管该工艺可以优化，但它是可控的，并且根据水解条件，所得产品具有可重复性和明确性。本研究结果表明，雪蟹副产物可能成为未来健康和食品领域应用的优质营养成分。
