Effect of Proteolytic Squid Protein Hydrolysate on the State of Water and Dehydration-Induced Denaturation of Lizard Fish Myofibrillar Protein

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• 作者：Md. Anwar Hossain ; Tadashi Ishihara ; Kenji Hara ; Kiyoshi Osatomi ; Md. Abu Ali Khan ; and Yukinori Nozaki
• 刊名：Journal of Agricultural and Food Chemistry
• 出版年：2003
• 出版时间：July 30, 2003
• 年：2003
• 卷：51
• 期：16
• 页码：4769 - 4774
• 全文大小：98K
• 年卷期：v.51,no.16(July 30, 2003)
• ISSN：1520-5118

文摘

With the goal of preparing low-cost functional food, squid protein hydrolysate (SPH) was extractedfrom four squid species by protease treatment. Peptides are the major components (~84-88%) ofthe SPH. The stabilization effects of 5% SPH (dried weight/wet weight) on the state of water and thedenaturation of frozen lizard fish Saurida wanieso myofibrillar protein (Mf) were evaluated on thebasis of desorption isotherm curves with respect to Ca²⁺-ATPase inactivation and the presence ofunfrozen water, which was determined using differential scanning calorimetry during dehydration,and the effects were compared with those of sodium glutamate. The Mf with SPH was found to containhigher levels of monolayer and multilayer sorption water, resulting in decreased water activity andCa²⁺-ATPase inactivation. The amount of unfrozen water in Mf with SPH increased significantly,suggesting that the peptides of SPH stabilized water molecules on the hydration sphere of Mf, whichmaintained the structural stability of Mf, and therefore suppressed dehydration-induced denaturation.The effect by SPH was less than that by sodium glutamate.Keywords: Squid protein hydrolysate; water activity; unfrozen water; Ca²⁺-ATPase; dehydration