A simple method of isolation of protein from jawla prawn and squilla, which does not involve any chemical treatment, is reported. The method consists in blending the jawla prawn/squilla with equal quantity of water, removal of chitinous matter, heating the pulp at 112°C for 15-20 minutes and drying the precipitated protein after filtration

Garg, D.K.

Lekshmy Nair, A.

Prabhu, P.V.

Aquatic Commons

p (ACETES SPP.) PROTEIN F 0 J 
SQ ILL (GRATO SQUILLA NEPA) 
D. K GARG,* A. LEKSH~fY NAIR AND P. V. PRABHU 
Central Institute of Fisheries TechrJology, Cochin-682003. 
A simple method of isolation of protein from jawla prawn 
and squilla, which does not involve any chemical treatment, is 
reported. The method consists in blending the jawla prawn/ 
squilla with equal quantity of water, removal of chitinous 
matter, heating the pulp at ll2°C for 15-20 minutes and drying 
the precipitated protein after filtration. 
INTRODUCTION 
About 80,000 tonnes of non-penaeid 
prawns are landed annually along the 
Maharashtra and Gujarat CJasts. Jawla 
(Acetes spp.) prawn constitutes a consider-
able proportion of these. Its size is too 
small to be peeled for separating the meat. 
The usual practice is to dry whole prawn 
by spreading on beach. The landing sea-
son for jawla prawn is mainly from 
January to May, when the Bombay duck 
catches decline. The dried product JS 
marketed as such. 
Throughout the west coast of India, 
Squilla (Grato squill a nepa), also a shellfish, 
is available in plenty. lt is landed along 
with prawn of the trawl catches. Even 
though it is atpresent utilised to a 
limited extent for making meal, the bulk 
of the catch is thrown back into the sea 
so that a correct estimate of its avail:.. 
ability cannot be made under the present 
circumstances. A method for the utilisa-
tion of squiHa for the production of 
chitosan has been reported earlier (Madha-
van and Ramachandran Nair, 1975). 
Attempts were made for the develop-
ment of methods for better utilisation of 
these marine resources. The present paper 
reports a simple method for the isolat-
ion of protein from these less utilised 
crustacea. 
MATERIALS AND METHODS 
Fresh jawla prawns landed at Sassoon 
Dock, Bombay were iced and brought to 
the 1 nstitute's Iab0ratory at Bombay and 
squilla caught by the~ departmental fishing 
boats from the sea off Cochin were iced 
and brought to the Institute's laboratory 
at Cochin, for protein isolation. 
*Bombay Research Centre of C. I. F. T., Bombay- 400 005 
VoL 14 No. l 1977 53 
VI 
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TABLE J 
PROXIMATE COMPOSITION OF JAWLA PRAWN AND SQUILLA 
-
Jawla prawn Squilla 
1 2 3 4 1 2 3 
~~~~ ~ - ~ ~ - - ~ - ~ 
Moisture % 79.10 78.80 77.50 78.20 78.03 76.14 77.51 
Ash % on dry weight 15.57 17.93 16.89 18.80 30.75 26.16 29.47 
Total Jiitrogen 99 10.90 11.74 9.67 13.67 7.87 7.72 7.46 
Chitin nitrogen ,, 0.62 0.74 0.83 0.77 0.93 1.01 1.01 
Fat (ether extractibles) wt, 4.85 3.80 7.70 4.50 3:66 2.62 2.81 
4 
75.78 
29.34 
7.39 
1.01 
2.53 
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Ratio of 
Sample : water 
(wt. : vol.) 
1 : 1 
1:2 
2 : 1 
TABLE II 
YIELD OF PROTEIN FROM JA WLA PRAWNS AND SQUILLA 
Jawla prawn 
Protein in Protein in Protein reco- Percentage Protein in Protein in 
whole filtrate vered in the recovery whole filtrate 
sam pie after heating residue of protein sam pie after heating 
PNX6.25 PNX6.25 PNX6.25 PNX6.25 PNX6.25 
g. g. g. g. g. 
17.15 2.40 11.31 65.97 13.12 1.04 
17.60 3.20 10.90 61.93 10.76 0.84 
18.81 4.10 12.54 64.67 11.08 0.92 
18.72 3.90 13.60 72.64 12.04 0.96 
16.80 6.40 7.20 42.85 9.00 2.24 
18.70 7.80 9.60 51.35 11.12 1.24 
17.80 6.70 8.50 47.75 - -
18.00 4.70 9.00 50.00 - -
Filtration found difficult 9.00 1.20 
11.12 1.32 
GJ 
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9.44 71.94 
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6.88 62.23 c 
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Garg, Leitsftmy Nair & 'Prafiftu: 'Protein from jamla prawn and squilla 
Representative samples from each 
batch of the jawla prawns and squilla 
were analysed for moisture, ash, fat and 
total nitrogen according to the methods 
of A. 0. A. C. (1960). Chitin nitrogen 
was estimated by digesting the crude fibre 
obtained after alkali extraction and esti-
mating the nitrogen in the digest by 
microkjeldahl's method. 
For the isolation of protein, the sample 
was blended with water in a waring 
blender. The slurry obtained was passed 
through a sieve to remove the chitinous 
matter. The chitin free pulp was heated 
at ll2°C for 15 - 20 minutes. The pre-
cipitated protein was filtered and dried 
either in the sun or under vaccum (750mm. 
of Hg at 45 - 50°C). The protein left 
behind :in the filtrate (cooked liquor) was 
also estimated. 
Comparative studies were carried out 
on the effect of different ratios of sample 
to water (2 : 1, 1 : 1 and l : 2) for the 
initial blending to find out the best con-
ditions for optimum recovery of protein 
from the sample. 
REsULTS AND DISCUSSION 
Data on the proximate compositions 
of jawla prawn· and squiUa are given in 
Table I. In general total nitrogen and 
fat (ether extractibles) contents of squilla 
56 
were lower and ash and chitin nitrogen 
contents higher than those of jawla prawn. 
The results of a few typical trials 
on isolation of protein are summarised 
in Table II. The recovery of protein 
varies between 60 and 75% of the total 
protein content in both the cases. The 
recovered protein powder contains only 
negligible percentage of chitinous matter. 
Protein from jawla prawn had pinkish 
colour with the characteristic jawla prawn 
flavour and that from squilla was brown-
ish in colour. Considerable improvement 
in the colour could be achieved by dry-
ing the precipitated protein under vacuum. 
H may be seen from Table II that 
the best results are obtained with a mini-
mum loss of protein when a 1 : 1 ratio 
of sample and water is used for the 
initial blending. In the case of jawla 
prawn, the slurry with 2 : 1 ratio was 
found to be too thick to facilitate easy 
filtration. The process reported is simple 
and does not involve any chemical 
treatment. 
REFERENCES 
A. 0. A. C. 1960. Official Methods of 
Analysis; 9th Edn. Association of 
Official Agricultural Chemists, Wash-
ingdon, D.C. 
Madhavan, P. and K. G. Ramachandran 
Nair. 1975. Fish. Techno!., ll, 1:81. 
Fish. Techno!. 


Protein from Jawla prawn (Acetes spp.) and Squilla (Orato squilla nepa)

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Protein from Jawla prawn (Acetes spp.) and Squilla (Orato squilla nepa)

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