Characteristics of protein from red crab (Chionoecetes japonicus) shell by commercial proteases.
10.4163/kjn.2012.45.5.429
- Author:
Kyung Hee NOH
1
;
Kwan Hee MIN
;
Bo Young SEO
;
So Hee KIM
;
Young Wan SEO
;
Young Sun SONG
Author Information
1. Center of Smart Foods and Drugs and Food Science Institute, Inje University, Gimhae 621-749, Korea. fdsnsong@inje.ac.kr
- Publication Type:Original Article
- Keywords:
red crab (Chionoecetes japonicus) shell;
protease;
amino acid composition;
MW
- MeSH:
Alanine;
Amino Acids, Essential;
Biuret;
Cystine;
Electrophoresis, Polyacrylamide Gel;
Endopeptidases;
Glycine;
Hydrolysis;
Leucine;
Metalloendopeptidases;
Molecular Weight;
Peptide Hydrolases;
Phenylalanine;
Proteins;
Subtilisins;
Tyrosine
- From:The Korean Journal of Nutrition
2012;45(5):429-436
- CountryRepublic of Korea
- Language:Korean
-
Abstract:
This study was performed to examine the characteristics of protein of red crab (Chionoecetes japonicus) shell powder hydrolyzed by commercial proteases. Red crab shell was digested by commercial proteases, such as Protamex (P), Neutrase (N), Flavourzyme (F), Alcalase (A), Protease M (PM) and Protease A (PA). Protein yield analyzed by Biuret assay, absorbance at 280 nm and brix revealed that PA was the enzyme having the highest proteolytic activity. SDS PAGE showed that molecular weight of proteins produced by protease treatments was various and below 150 kDa. Combinational treatment of proteases (PA + P, PA + PM, PA + F, PA + A) was tried whether these increase protein hydrolysis from red crab shell powder compared to a PA single treatment. Soluble protein content was similar, but amino acid concentration by combinational treatments was higher than PA single treatment [PA + P 247.4 mg/g > PA + F (206.4 mg/g) > PA + A (133.4 mg/g) > PA + PM (59.1 mg/g) > PA (54.9 mg/g)]. Amino acid composition by combinational treatments was slightly different. Most abundant essential amino acids were phenylalanine, glycine, alanine, and leucine, whereas tyrosine and cystine were not detected.
