North Pacific krill &lt;i&gt;Euphausia pacifica&lt;/i&gt; protein recovered by salt water treatment and its thermal gel-forming ability

To utilize North Paciˆc krill Euphausia paciˆca as a raw material of gel products, protease inhibitors were used to suppress proteolysis during the krill protein recovery process to improve the thermal gel-forming ability of the recovered protein. The krill was homogenized with NaClaq (ˆnal conc. 4) and then diluted to 10 times (v/v) to obtain recovered protein. Intense autolysis including myosin heavy chain (MHC) degradation in the recovered protein was observed at the dehydration step and it was eŠectively suppressed in the presence of serine protease inhibitors such as 50 mmol/kg Benzamidine, 1.0 mg/g SBTI or 5 mmol/kg PMSF. The thermal gel-forming abili

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A comparative study of physicochemical properties of recovered protein from Japanese anchovy (Engraulis japonicus) isolated by various recovery methods

Thanathornvarakul

Jiarpinijnun

Okazaki

et al. 2021

FSTR

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The physicochemical properties of recovered protein from Japanese anchovy using salt water treatment and pH-shift processing were investigated and compared. The protein recovery yield was the highest with the acid-aided treatment, followed by the salt water and alkaline-aided treatments. No significant differences were found between minced fish and the recovered protein using salt water treatment in L* value, b* value and Ca-ATPase activity. Moreover, myofibrillar protein extracted from the recovered protein using salt water and acid-aided treatments exhibited lower surface hydrophobicity than that using the alkaline-aided treatment. Sodium dodecyl sulfate-polyacrylamide gel electrophoresis analysis indicated a greater concentration of myosin heavy chain and actin in the recovered protein by the salt water treatment, while those proteins were degraded in the acid and alkaline-aided treatments. Overall, the results demonstrated that the physicochemical properties of the recovered protein using salt water treatment were superior to those using pH-shift processing.

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North Pacific krill <i>Euphausia pacifica</i> protein recovered by salt water treatment and its thermal gel-forming ability

Cited by 4 publications

References 17 publications

Chemical composition and functional properties of recovered protein from Japanese anchovy using different extraction methods

Chemical composition and functional properties of recovered protein from Japanese anchovy using different extraction methods

Suppression of proteolysis of North Pacific krill <i>Euphausia pacifica</i> meat during protein recovery process to improve the thermal gel-forming ability of the recovered protein by using protease inhibitors

A comparative study of physicochemical properties of recovered protein from Japanese anchovy (<i>Engraulis japonicus</i>) isolated by various recovery methods

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