Australian Rock lobster head by-products (LHBs) are underutilised, but they contain about 43.5% protein. An integrated process of ultrasonic intensification and chitosan co-precipitation was developed for the efficient protein recovery. This process efficiency is influenced by pH, the ratio of water/LHBs and chitosan concentration. Up to 99% lobster head proteins (LHPs) could be ultrasonically extracted within 5 min at a pH of 13 and water to LHBs ratio of 8 mL/g, of which 86.6% LHPs could be recovered by 250 mg/L chitosan co-precipitation. Nutritionally, 83.2% of LHPs are relatively intact proteins (molecular weights 50–150 kDa) enriched with umami, aromas and essential amino acids (EAAs – up to 38.9% - double the amount of adult requirements that is suggested by WHO/FAO), and low lysine/arginine ratio (1.0). The LHPs recovered have digestibility comparable to that of the egg protein and contain significantly lower toxic metals satisfying food safety standards, that makes this novel process and the extracted proteins very attractive for industrial applications.

澳大利亚岩龙虾头部副产物（LHBs）的利用不足，但它们含有约43.5％的蛋白质。开发了超声强化和壳聚糖共沉淀的集成过程，可有效回收蛋白质。该工艺效率受pH，水/ LHBs比例和壳聚糖浓度的影响。5分钟内可以在pH值为13的条件下超声提取高达99％的龙虾头蛋白（LHP），水与LHBs的比例为8 mL / g，其中250 mg / L壳聚糖共沉淀可回收86.6％的LHP。 。从营养上讲，83.2％的LHPs是相对完整的蛋白质（分子量50-150 kDa），富含鲜味，香气和必需氨基酸（EAAs-高达38.9％-是WHO / FAO建议的成人需求量的两倍），赖氨酸/精氨酸比例低（1.0）。