Advances in Our Knowledge of the Nutritional and Functional Properties and Safety of Antarctic Krill Proteins

doi:10.7506/spkx1002-6630-20210301-007

FOOD SCIENCE ›› 2022, Vol. 43 ›› Issue (7): 263-272.doi: 10.7506/spkx1002-6630-20210301-007

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Advances in Our Knowledge of the Nutritional and Functional Properties and Safety of Antarctic Krill Proteins

Liu Kexin, Lin Songyi, Hu Shengjie, Zhang Xiumin, Sun Na

(1. School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China; 2. National Engineering Research Center of Seafood, Dalian 116034, China;3. Collaborative Innovation Center of Seafood Deep Processing, Dalian 116034, China)

Online:2022-04-15 Published:2022-04-26

Abstract

Abstract: Antarctic krill is rich in high-quality proteins and considered to be the largest and last potential animal protein resource on the planet. At present, Antarctic krill is mainly processed into primary products such as Antarctic krill powder and frozen Antarctic krill meat rather than high value-added products. This article systematically reviews the nutritional properties and evaluation, functional properties and modification, functional activity and mechanism of action, and safety of Antarctic krill proteins, which will hopefully provide research ideas for the deep processing and comprehensive utilization of Antarctic krill proteins.

Key words: Antarctic krill; protein; nutritional properties; functional properties; biological activity; safety

CLC Number:

TS202.1

Liu Kexin, Lin Songyi, Hu Shengjie, Zhang Xiumin, Sun Na. Advances in Our Knowledge of the Nutritional and Functional Properties and Safety of Antarctic Krill Proteins[J]. FOOD SCIENCE, 2022, 43(7): 263-272.

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Advances in Our Knowledge of the Nutritional and Functional Properties and Safety of Antarctic Krill Proteins

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