南極産オキアミの筋肉蛋白質について

概要

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The whole bodies of the Antarctic krill, Euphausia superba, were quickly frozen at -40°C in a contact freezer and stored at -20°C for 6-8 months. The total krill protein was solubilized with 1% SDS-8M urea-1% 2-mercaptoethanol-20mM phosphate buffer (pH 7.2) at 25°C. Elution patterns of the total protein by gel filtration in the presence of SDS suggested that actomyosin was the main constituent of krill muscle proteins. The total protein in the whole krill was estimated as 13.Og per 100g. After 20-hr storage at 4°C, it decreased to 8.6g per 100g, and the ratio of the water-soluble to total protein increased markedly, suggesting the presence of an active protease in the homogenate. Carp actomyosin added to the krill homogenate was also rapidly decomposed to lower molecular weight proteins during the incubation. The decomposition of actomyosin was effectively inhibited by a trypsin inhibitor. The actomyosin was successfully prepared from raw frozen krill by use of a trypsin inhibitor. A similar decomposition of krill muscle proteins may occur during handling and processing of raw frozen krill.
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