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Review | Publishing Language: Chinese | Open Access

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

Kexin LIU1 , Songyi LIN1,2,3, Shengjie HU1, Xiumin ZHANG1, Na SUN1,2,3 ( )
School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China
National Engineering Research Center of Seafood, Dalian 116034, China
Collaborative Innovation Center of Seafood Deep Processing, Dalian 116034, China
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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.

Keywords

Antarctic krillproteinnutritional propertiesfunctional propertiesbiological activitysafety
CLC number: TS202.1 Document code: A Article ID: 1002-6630(2022)07-0263-10

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Food Science
Volume 43 Issue 7,
April 2022
Pages 263-272
DOI: 10.7506/spkx1002-6630-20210301-007

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LIU K, LIN S, HU S, et al. Advances in Our Knowledge of the Nutritional and Functional Properties and Safety of Antarctic Krill Proteins. Food Science, 2022, 43(7): 263-272. https://doi.org/10.7506/spkx1002-6630-20210301-007

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Received: 01 March 2021
Published: 15 April 2022
© Beijing Academy of Food Sciences 2022.

This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/).