Effect of extrusion on physicochemical properties, functional properties and antioxidant activities of shrimp shell wastes protein

Abstract Different conditions of extrusion variables (temperature and moisture content) were applied to shrimp shell wastes (SSW), and its effects on the physicochemical, functional properties and antioxidant activities of shrimp shell wastes protein (SSWP) were investigated. The results showed that extrusion caused marked improvements in the protein content and yields compared with the control, and it resulted in the changes of SSWP on the amino acids composition, functional properties, thermal properties and morphological properties. The protein from extruded SSW showed better antioxidant activities than the untreated one. When the six samples were compared by principal component analysis, the protein obtained at the conditions of 25% moisture content at 150 °C (T3M2) were observed to have the highest comprehensive principal component values. The results provided a better choice for SSW in extrusion processing, which would be helpful for the SSWP related products in the food industry.