Abstract
An experiment was carried out to find out an better conditions for processing of krill (Okiami) as a food material. The following results were obtained : (1) An amount of soluble protein was 67% of that of the total protein in intact krill. When this was boiled for 5 minutes in a 3% NaCl solution which corresponded to sea water, the soluble protein amount was reduced down to 20%. (2) A gel filtration study using Sephadex G-25 showed that, as a result of the boiling, low-molecular peptides and free amino acids were increased and 0.1 M phosphate (pH 7.6) -extractable proteins were decreased. (3) It was also found that the krill proteins were denatured by the boiling treatment and got rid of the autolysis. These results suggest that the boiling process is necessary before freezing on board in order to preserve the krill protein in a better condition.
