Effect of Shrimp Chitin and Shrimp Chitin Hydrolysate on the State of Water and Dehydration-induced Denaturation of Lizard Fish Myofibrillar Protein

スポンサーリンク

概要

• 論文の詳細を見る

• To assess the potential utilization of shrimp waste, shrimp chitin (SC) and shrimp chitin hydrolysate (SCH) were prepared from black tiger (Penaeus monodon), endeavour (Metapenaeus endeavouri) and giant freshwater (Macrobrachium rosenbergii) prawns. Effect of SC and SCH on the state of water and denaturation of lizard fish (Saurida wanieso) myofibrillar protein (Mf) at concentrations of 5% (dry weight/wet weight) were assessed based on water activity (Aw) and changes in Mf Ca-ATPase activity during dehydration. The effect was compared with untreated Mf (control) and Mf containing glucose. The Aw of Mf for each SCH was remarkably lower than the Mf with SC and control. The Mf with SCH showed a remarkably high level of inactivated Ca-ATPase activity, followed by Mf with SC and the control. Mf with glucose showed slightly higher inactivated Ca-ATPase activity than SCH, reaching Aw levels of 0.65, before rapidly decreasing. These findings revealed that SCH contributed to the retardation effect on dehydration-induced denaturation of Mf by stabilizing hydrated water molecules surrounding the Mf.

• 社団法人　日本食品科学工学会の論文
• 2005-02-01

著者

• HARA Kenji

  Faculty of Fisheries, Nagasaki University

• NOZAKI YUKINORI

  Faculty of Fisheries, Nagasaki University

• Nozaki Yukinori

  Faculty Of Fisheries Nagasaki University

• Nozaki Yukinori

  Graduate School Of Marine Science And Engineering And Faculty Of Fisheries Nagasaki University

• Nozaki Yukinori

  Department Of Biology Faculty Of Science Kobe University:(present)nagase Biochemicals Ltd.

• Hara Kenji

  Faculty Of Fisheries Nagasaki University

• Hara Keniji

  Faculty Of Fisheries Nagasaki University

• SOMJIT KINGDUEAN

  Graduate School of Science and Technology, Nagasaki University

• KONGPUN ORAWAN

  Fishery Technological Development Division, Department of Fisheries Ministry of Agriculture and Coop

• YOSHIMURA Miki

  Faculty of Fisheries, Nagasaki University

• MATSUO Nami

  Faculty of Fisheries, Nagasaki University

• Kongpun Orawan

  Fishery Technological Development Division Department Of Fisheries Ministry Of Agriculture And Coope

• Matsuo Nami

  Faculty Of Fisheries Nagasaki University

• Yoshimura Miki

  Faculty Of Fisheries Nagasaki University

• Somjit Kingduean

  Graduate School Of Science And Technology Nagasaki University

• Hara Kenji

  Faculty Of Agriculture Kyushu University

• Hara Kenji

  Graduate School Of Fisheries Science And Environmental Studies Nagasaki University

関連論文

• Characterization of gelatinolytic enzymes in the skeletal muscle of red sea bream Pagrus major
• Characteristics of a self-assembled fibrillar gel prepared from red stingray collagen
• Year-round gelation characteristic of bassy chub Kyphosus lembus meat
• Quality aspect of fish sauce prepared from underutilized fatty Japanese anchovy and rabbit fish
• Effect of trehalose on the gel-forming ability, state of water and myofibril denaturation of horse mackerel Trachurus japonicus surimi during frozen storage
• Seasonal variations in taurine and histidine levels of horse mackerel caught in the East China Sea
• Seasonal variations in gel-forming ability of rabbit fish
• Chemical components and body color of horse mackerel caught in different areas
• Seasonal variation in docosahexaenoic acid content in horse mackerel caught in the East China Sea
• Substrate specificity of carp hepatopancreatic cathepsin S for peptides and myofibrillar proteins
• Purification and characterization of cathepsin S from hepatopancreas of carp Cyprinus carpio
• Concentration Dependent Effect of Enzymatic Fish Protein Hydrolysate on the State of Water and Denaturation of Lizard Fish (Saurida wanieso) Myofibrils during Dehydration
• Effect of enzymatic fish-scrap protein hydrolysate on gel-forming ability and denaturation of lizard fish Saurida wanieso surimi during frozen storage
• Effect of Squid Protein Hydrolysate on Freeze-Induced Denaturation of Lizardfish (Saurida wanieso) Myofibrillar Protein
• Effect of Proteolytic Squid Protein Hydrolysate on Textural Quality and Denaturation of Wanieso Lizardfish (Saurida wanieso) Surimi during Frozen Storage
• Effect of Fish Protein Hydrolysate Gel-forming Ability, State of Water, and Denaturation of Wanieso Lizardfish Surimi during frozen Storage
• Growth hormone-like substance in the rotifer Brachionus plicatilis
• Purification and characterization of two anionic trypsins from the hepatopancreas of carp
• Distinctive catalytic actions of carp dipeptidases from ordinary muscle and intestine
• Purification and characterization of a novel dipeptidase from carp ordinary muscle
• Purification and characterization of thermostable dipeptidase from carp intestine
• Effect of Chitin Derived from Crustaceans and Cephalopods on the State of Water in Lizard Fish Myofibrils and Subsequent Denaturation by Dehydration
• Effect of Protein Hydrolysate form Antarctic Krill on the State of Water and Denaturation of Lizard Fish Myofibrils during Frozen Storage
• Effect of protein hydrolysate from Antarctic krill meat on the state of water and denaturation by dehydration of lizard fish myofibrils
• Gene structure of carp Cyprinus carpio cathepsin B
• Cryoprotective effects of shrimp head protein hydrolysate on gel forming ability and protein denaturation of lizardfish surimi during frozen storage
• Occurrence of two distinct molecular species of cathepsin B in carp Cyprinus carpio
• Concentration-Dependent Effect of Shrimp Head Protein Hydrolysate on Freeze-Induced Denaturation of Lizardfish Myofibrillar Protein during Frozen Storage
• Myofibrillar proteolysis by myofibril-bound serine protease from white croaker Argyrosomus argentatus
• Purification and characterization of myofibril-bound serine protease from crucian carp Carassius giberio langsdorfi muscle
• Effect of Enzymatic Fish Protein Hydrolysate from Fish Scrap on the State of Water and Denaturation of Lizard Fish (Saurida wanieso) Myofibrils during Dehydration
• Effect of the Protein Hydrolysate from Shrimp Head on Freeze-Induced Denaturation of Fish Myofibrillar Protein
• Effect of Shrimp Chitin and Shrimp Chitin Hydrolysate on the Freeze-Induced Denaturation, and on the Amount of Unfreezable Water of Wanieso Lizardfish Myofibrillar Protein
• Effect of Shrimp Chitin and Shrimp Chitin Hydrolysate on the State of Water and Dehydration-induced Denaturation of Lizard Fish Myofibrillar Protein
• Effect of shrimp head protein hydrolysates on the state of water and denaturation of fish myofibrils during dehydration
• A serine proteinase from the sarcoplasmic fraction of red sea bream Pagrus major is possibly derived from blood
• A New Protein Factor, Connectein, as a Constituent of the Large Form of Ferredoxin-NADP Reductase
• An Improved Method of the Purification of Ricin D
• 164. Structure and Toxic Function of Ricin. (V) : Regeneration of Ricin D from Reduced Polypeptide Chains
• Concentration Dependent Effect of Enzymatic Fish Protein Hydrolysate on the State of Water and Denaturation of Lizard Fish (Saurida wanieso) Myofibrils during Dehydration
• 183. Structure and Toxic Function of Ricin (VII) : Behavior of Ricin in the Process of Germination of Castor Bean Seeds
• 182. Structure and Toxic Function of Ricin (VI) : Proteolytic Activity of SH-Alanine Chain of Ricin D
• Non-iterative Symmetric Two-Dimensional Linear Discriminant Analysis
• Degradation of myofibrils in cultured yellowtail Seriola quinqueradiata burnt meat : effects of a myofibril-bound EDTA-sensitive protease

もっと見る 閉じる

スポンサーリンク