凍結変性による南極産オキアミ身肉蛋白のブロック化

概要

論文の詳細を見る
For the production of textural protein food material from Krills, freezing denaturation process like “Kori dofu” was tested. The flesh of the krills was mixed uniformly with homogenizer or kneader and centrifuged. The resulting precipitate was again homogenated with same volume water and freezed at -7.5_??_-15°C, pH 7.0. A sodium salt or calcium salt addition, pH treatment (sample was adjusted to pH 10 at least and returned to the near neutral pH) and aerobic condition stimulated the homogenate to strengthen but supernatant at preparing the precipitate, peroxide addition and anaerobic condition depressed them to do so. N-Ethylmaleimide modification revealed that SH residue of protein played a major role in the freezing denaturation in a similar manner as “Kori dofu”.
社団法人日本農芸化学会の論文