On the cephalothorax of the pink shrimp: II. Isolation and chemical nutritional characterization of the protein

Abstract

The isolation of protein of pink shrimp (Penaeus brasiliensis and Penaeus paulistas) cephalotorax was accomplished through the adequation of a method which involved two successive alkali extractions with posterior isoelectric precipitation and the nutritional characterization of the isolated protein was carried out through the chemical score of the essential aminoaoids. The isolated protein of pvnk shrimp céphalothorax showed a mean nutritional quality of 84% in relation to the FAO/OMS "reference protein", primarily limited in sulfurated amino acids.