Effect of shrimp head protein hydrolysates on the state of water and denaturation of fish myofibrils during dehydration
| Autor: | Kenji Hara, Misako Ikeda, Yukinori Nozaki, Orawan Kongpun, Yaowalux Ruttanapornvareesakul, Kazufumi Osako |
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| Rok vydání: | 2005 |
| Předmět: | |
| Zdroj: | Fisheries Science. 71:220-228 |
| ISSN: | 1444-2906 0919-9268 |
| DOI: | 10.1111/j.1444-2906.2005.00951.x |
| Popis: | To utilize fisheries waste products as food materials with functional properties, shrimp head protein hydrolysates (SHPH) from three species of shrimp, that is, Northern pink shrimp (Pandalus eous). Endeavour shrimp (Metapenaeus endeavouri) and Black tiger shrimp (Penaeus monodon), were produced by enzymatic hydrolysis using endopeptidase derived from Bacillus subtilis and exopeptidase derived from Aspergillus oryzae at a level of 0.1% (w/w). SHPH were rich in protein (90–91%) and amino acids (71–84%) but little fat (0.01–0.02%). The average molecular weight of SHPH was 300–1400. The effect of 5% SHPH (dry basis) addition on the state of water and denaturation of lizard fish myofibrils (Mf) during the dehydration process was evaluated by the desorption isotherm and the Ca-ATPase activity, and compared with the effect of sodium glutamate (Na-Glu). SHPH decreased the water activity and the Ca-ATPase inactivation, and increased monolayer sorbed water and multilayer sorbed water of Mf, although these effects of SHPH were smaller than those of Na-Glu. These findings suggest that the SHPH suppressed dehydration-induced denaturation of myofibrillar protein by stabilizing the hydrated water surrounding myofibrils. |
| Databáze: | OpenAIRE |
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