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In this study, sodium alginate (SA)/Antarctic krill protein(AKP)/Genipin (GP) scaffold was obtained by freeze-drying, in which Antarctic krill protein was used as enhanced the cell adsorption activity of the materials; GP and Ca2+, which have very low cytotoxicity, were selected to cross-link AKP and SA in steps, the interpenetrating network structure of "covalent cross-linking-ion complex-hydrogen bonding" was finally constructed. By changing the content of GP, the structure, surface morphology, mechanical properties, water absorption, water retention, and cytotoxicity of the scaffold were studied using FTIR, SEM, and other test methods. The results showed that the pore area of the prepared SA/AKP/GP scaffolds exhibited an increase and then a decrease with the increase of GP content; the fracture strength and elongation at break exhibited an increase and then a decrease with the increase of GP content. The breaking strength and elongation at break achieved their maximum values of 32.9 MPa and 4.43% when the content of GP hit 0.8%; The scaffold had good water absorption and water retention; The cytotoxicity grade of the scaffold was grade 0, and the addition of AKP made the fibroblasts have good growth and proliferation ability on the scaffold. [ABSTRACT FROM AUTHOR]

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Background: adequate protein intake is essential to humans and, since the global demand for protein-containing foods is increasing, identifying new high-quality protein sources is needed. In this study, we investigated the acute postprandial bioavailability of amino acids (AAs) from a krill protein hydrolysate compared to a soy and a whey protein isolate. Methods: the study was a randomized, placebo-controlled crossover trial including ten healthy young males. On four non-consecutive days, volunteers consumed water or one of three protein-matched supplements: whey protein isolate, soy protein isolate or krill protein hydrolysate. Blood samples were collected prior to and until 180 min after consumption. Serum postprandial AA concentrations were determined using 1H NMR spectroscopy. Hunger and satiety were assessed using visual analogue scales (VAS). Results: whey and krill resulted in significantly higher AA concentrations compared to soy between 20–60 min and 20–40 min after consumption, respectively. Area under the curve (AUC) analyses revealed that whey resulted in the highest postprandial serum concentrations of essential AAs (EAAs) and branched chain AAs (BCAAs), followed by krill and soy, respectively. Conclusions: krill protein hydrolysate increases postprandial serum EAA and BCAA concentrations in a superior manner to soy protein isolate and thus might represent a promising future protein source in human nutrition.

Highlights • Krill protein isolate (KPI) was recovered with isoelectric solubilization/precipitation. • κ-Carrageenan improved KPI thermal gelation and texture. • κ-Carrageenan did not affect protein in KPI. Abstract Isoelectric solubilization/precipitation (ISP) was used to extract krill protein isolate (KPI). Due to krill endogenous proteases ISP-KPI barely forms gel which is a major hurdle in wide application of this tremendous protein source for direct human consumption. The objective was to improve gelation and elucidate interaction mechanism between κ-carrageenan and KPI. κ-Carrageenan was added to KPI at 0.00, 0.75, 1.50, 2.25, and 3.00 g/150 g and heated at 90 °C for 15 min. Added κ-carrageenan improved texture of KPI gels. However, the level of addition had minimal effect. SDS-PAGE revealed severe proteolysis of KPI even during heating. Total and free sulfhydryl were not different, while surface hydrophobicity and water-holding-capacity slightly decreased and increased, respectively with added κ-carrageenan. Fourier-transform-infrared-spectroscopy showed none-to-minimal shift of β-sheet and α-helical protein structure; while C C and C O stretching as well as C H bending of κ-carrageenan showed the greatest shift, indicating that κ-carrageenan was mainly responsible for gel formation. [ABSTRACT FROM AUTHOR]

Sodium alginate (SA) and krill protein (AKP) were blended to obtain composite solution, and functional SA/AKP composite fibers were prepared via wet spinning. To further improve the salt tolerance, SA/AKP composite fibers were modified with copper sulfate aqueous solution as secondary coagulation bath because of the strong adsorption to copper ions. The CSA/AKP composite fibers with high salt tolerance have been successfully prepared. The intermolecular interaction of SA/AKP composite system and the two-order structure of protein in the composite system were characterized by Fourier transform infrared spectroscopy (FT-IR). Besides, the crystallinity, morphology, mechanical properties, salt tolerance and water resistance and thermal stability of SA/AKP composites were investigated respectively. The results showed that the adsorption rate and the adsorption capacity of the composite solution to copper ion were significantly higher than those to calcium ion. Under the effect of secondary solidification by copper sulfate, the β-sheet chain of the composite fibers increased from 41.48 % to 49.21 %, the intramolecular hydrogen bond increased from 38.18 % to 44.26 %, the intermolecular hydrogen bond decreased from 59.84 % to 54.70 % and free hydroxyl slightly decreased. The water resistance of the modified composite fibers was improved by about 22 %; when the swelling time was 25 min, the salt resistance increased by about 150 %; the number of grooves on the surface of the composite fibers obviously increased, and the grooves on the surface of CSA/AKP composite fibers and the fiber section structure were much denser; Meanwhile, copper sulfate had some influence on the crystallization, thermal stability and mechanical properties of the composite fibers. [ABSTRACT FROM AUTHOR]

This study determined feasibility of krill protein isolated with isoelectric solubilization/precipitation (ISP) as wall material to microencapsulate krill oil by freeze-drying. Effects of krill oil/krill protein ratio on properties of microcapsules were investigated. With increased ratio, crude protein of microcapsules decreased, while total lipid increased. Although microcapsule oil loading capacity increased, loading and encapsulation efficiencies decreased. Thin layer chromatography (TLC) confirmed abundance of phospholipids, which are amphiphilic; and thus, resulted in stable emulsion (emulsion stability index). Microcapsules contained ω-3 polyunsaturated fatty acids (PUFAs) at 43–60, including eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) at 28–41 and 9–11 g/100g of total FAs, respectively. SDS-PAGE electrophoresis revealed proteolysis of ISP krill protein, probably causing reduced loading and encapsulation efficiencies. SEM showed that krill oil/krill protein ratio affected surface microstructure. ISP krill protein showed potential as a wall material to microencapsulate krill oil; and thus, expand application of krill oil/protein for human consumption. [ABSTRACT FROM AUTHOR]

The isoelectric solubilization/precipitation (ISP) process was applied to Antarctic krill protein extraction. The solubility of Antarctic krill proteins and their fluoride content were studied between pH 1.00–13.75. The previous krill protein extraction conditions using ISP were improved. Excess fluoride in Antarctic krill was removed using a water-washing method according to its solubility. To save water, a multistage countercurrent system was used to optimize the ISP method. The results showed that the solubility of Antarctic krill proteins reached a minimum at pH 4.5 and a maximum at pH 13.5, while the concentration of dissolved fluoride was relatively unchanged (16.78–20.50 mg/L), with pH 2.00–13.50. Water-washing 4 times could reduce fluoride 98.14 ± 0.01% from krill with about a 5.14 ± 0.21% protein loss. The reduction allows krill protein to meet the Chinese National Standard (GB 2762-2005) for fluoride. Meanwhile, the four-stage countercurrent system achieved almost the same high fluoride removal rate (98.58 ± 0.01%) using only 25% of the water. [ABSTRACT FROM PUBLISHER]

Antarctic krill ( Euphausia superba ) offers a high potential for development of innovative food products due to its large reserves and satisfied nutritional values. This study aimed to evaluate the thickening function of heat-induced krill protein fluid gels through the investigation of their flow behavior and microstructure. The microstructure of these physical gels was classified as four types, including particulate gels (pH 5.5), transition state from particulate to branched gels (pH 6.0), loose connected networks (pH 6.8, 7.0, 8.0 and 8.6) and fine cross-linked structure (pH 6.4, 7.2 and 7.5). Gels at pH 5.5 and 7.2 showed significantly higher gel strength in comparison with their counterparts at other pHs. Fluid gels showed characteristic non-Newtonian pseudoplastic behavior with low flow behavior indexes in the shear thinning region. Fluid gels at pH 7.2 showed significantly higher viscosity in comparison with other gels, which was related with its viscoelasticity and microstructure. Fluid gels with branched networks exhibited significantly better water binding capacities than particulate gels. Fluid gels became less pseudoplastic as temperature increased, which resulted from the melting of gels. The thixotropy of fluid gels was demonstrated through loop test, stepwise test and start-up flow experiment. Particulate gels at pH 5.5 showed smaller thixotropy in comparison with branched gels at higher pHs. Fine connected fluid gels showed lower structural recovery than loose cross-linked gels under stepwise test. This resulted from the irreversible damage of fine connected structure under high shear rate. Heat-induced fluid gels of krill protein exhibited thickening function and could be applied in food development with desired requirement. [ABSTRACT FROM AUTHOR]

Autolysis of North Pacific krill protein in acidic and alkaline solubilization during protein recovery via isoelectric solubilization/precipitation was investigated. Pronounced auto-degradation of myosin heavy chain and actin from krill protein was observed at alkaline pH values (pH 9.0-12.0), with maximum autolytic activity at about pH 12.0. Meanwhile, proteolytic activity in krill protein at pH 12.0 was observed at low temperatures, suggesting a possible cause for the autolysis of krill protein during the protein recovery process. Three major proteinases were detected by zymographic analysis of myofibrillar protein, with approximate molecular weights of 26 kDa (KP-1), 18 kDa (KP-2) and 17 kDa (KP-3). KP-3 was active over a pH range from pH 5.0-12.0, suggesting that it may be responsible for the autolysis of krill protein during alkaline-induced protein recovery. Further study on substrate specificity and inhibitory specificity of KP-3 showed that KP-3 is serine type proteinase. [ABSTRACT FROM AUTHOR]

Background: adequate protein intake is essential to humans and, since the global demand for protein-containing foods is increasing, identifying new high-quality protein sources is needed. In this study, we investigated the acute postprandial bioavailability of amino acids (AAs) from a krill protein hydrolysate compared to a soy and a whey protein isolate. Methods: the study was a randomized, placebo-controlled crossover trial including ten healthy young males. On four non-consecutive days, volunteers consumed water or one of three protein-matched supplements: whey protein isolate, soy protein isolate or krill protein hydrolysate. Blood samples were collected prior to and until 180 min after consumption. Serum postprandial AA concentrations were determined using 1H NMR spectroscopy. Hunger and satiety were assessed using visual analogue scales (VAS). Results: whey and krill resulted in significantly higher AA concentrations compared to soy between 20–60 min and 20–40 min after consumption, respectively. Area under the curve (AUC) analyses revealed that whey resulted in the highest postprandial serum concentrations of essential AAs (EAAs) and branched chain AAs (BCAAs), followed by krill and soy, respectively. Conclusions: krill protein hydrolysate increases postprandial serum EAA and BCAA concentrations in a superior manner to soy protein isolate and thus might represent a promising future protein source in human nutrition. [ABSTRACT FROM AUTHOR]

Sodium alginate (SA) and antarctic krill protein (AKP) were blended to fabricate the SA/AKP composite fibers by the conventional wet spinning method using 5% CaCl 2 as coagulation solution. The sodium salt was added to the SA/AKP solution to adjust the ionization degree and intermolecular interaction of composite system. The main purpose of this study is to investigate the influences of sodium salt types (NaCl, CH 3 COONa, Na 2 SO 4 ) on the intermolecular interaction of SA/AKP composite fibers. The intermolecular interaction, morphology, crystallinity, thermal stability and mechanical properties of SA/AKP composite fibers were analyzed by fourier transform infrared spectroscopy (FT-IR), scanning electron microscope (SEM), x-ray diffraction (XRD), thermogravimetric analysis (TGA). The results show that the types of sodium salt have obvious influences on the content of both β-sheet, intermolecular hydrogen bond, breaking strength and surface morphology in SA/AKP composite fibers, but have a negligible effect on the crystallinity and thermal stability., (Copyright © 2018 Elsevier Ltd. All rights reserved.)

This study determined feasibility of krill protein isolated with isoelectric solubilization/precipitation (ISP) as wall material to microencapsulate krill oil by freeze-drying. Effects of krill oil/krill protein ratio on properties of microcapsules were investigated. With increased ratio, crude protein of microcapsules decreased, while total lipid increased. Although microcapsule oil loading capacity increased, loading and encapsulation efficiencies decreased. Thin layer chromatography (TLC) confirmed abundance of phospholipids, which are amphiphilic; and thus, resulted in stable emulsion (emulsion stability index). Microcapsules contained ω-3 polyunsaturated fatty acids (PUFAs) at 43-60, including eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) at 28-41 and 9-11 g/100g of total FAs, respectively. SDS-PAGE electrophoresis revealed proteolysis of ISP krill protein, probably causing reduced loading and encapsulation efficiencies. SEM showed that krill oil/krill protein ratio affected surface microstructure. ISP krill protein showed potential as a wall material to microencapsulate krill oil; and thus, expand application of krill oil/protein for human consumption., (Copyright © 2017 Elsevier Ltd. All rights reserved.)

Scope: Antarctic krill is a great source of n-3 fatty acids and high-quality proteins. Aim of the study was to evaluate the effect of Antarctic krill components on plasma lipids and atherosclerosis development., Methods and Results: Sixty apoEKO mice were divided into four groups and fed Western diet (CONTROL) or Western-like diets, differing for protein or fat content. Specifically, casein or fat in CONTROL was partially replaced by krill proteins (PRO), krill oil (KRILL OIL), or both (KRILL OIL+PRO). In KRILL OIL+PRO and KRILL OIL, cholesterol levels were significantly lower than in CONTROL group. Atherosclerosis in aorta of PRO, KRILL OIL and KRILL OIL+PRO was lower than in CONTROL, whereas, at the aortic sinus, atherosclerosis reduction was only observed in KRILL OIL. Liver steatosis, commonly present in CONTROL and PRO animals, was sporadic in KRILL OIL+PRO and KRILL OIL mice. Krill oil containing diets affected the expression of genes involved in cholesterol metabolism, mainly HMG-CoA reductase. No reduced systemic inflammation was found in all groups., Conclusion: Krill oil containing diets were able to reduce cholesterol levels, inhibit plaque development and prevent liver damage. Krill proteins also reduced atherosclerosis development through mechanisms not involving lipid metabolism., (© 2017 WILEY-VCH Verlag GmbH & Co. KGaA, Weinheim.)