Effect of protein hydrolysate from antarctic krill meat on the state of water and denaturation by dehydration of lizard fish [Saurida wanieso] myofibrils
2002
Zhang, N. (Nagasaki Univ. (Japan)) | Yamashita, Y. | Nozaki, Y.
To utilize Antarctic krill as functional food, protein hydrolysates were prepared by enzy-matic hydrolysis. Their effects on the state of water in myofibrils of lizard fish and dehydration-induced denaturation were compared with those from two species of shrimp, glucose, and sodium glutamate. Peptides are major components in hydrolysates, occupying approximately 85-93% of the total materials. The Antarctic krill protein hydrolysates stabilized the bonding of water molecules, leading to suppressed denaturation of myofibrils during the dehydration process. Similar effects were observed for shrimp protein hydrolysates. The effect of the hydrolysate was less than that by glucose and sodium glutamate.
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