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| Content Provider | World Health Organization (WHO)-Global Index Medicus |
|---|---|
| Author | Sriket, Chodsana Benjakul, Soottawat Visessanguan, Wonnop |
| Description | Country affiliation: Thailand Author Affiliation: Sriket C ( Department of Food Technology, Faculty of Agro-Industry, Prince of Songkla University, Hat Yai, Songkhla, Thailand.) |
| Abstract | BACKGROUND: Fresh water prawn in Thailand is widely consumed due to its delicacy. During postmortem handling and storage, prawn meat becomes soft and mushy, probably as a result of indigenous proteases. Therefore, an understanding of prawn proteases associated with the degradation of muscle proteins from fresh water prawn could pave the way for prevention of such a phenomenon during extended storage. RESULTS: Proteolytic enzymes in the crude extract (CE) from muscle and hepatopancreas of fresh water prawn (Macrobrachium rosenbergii) were characterised. CE from muscle exhibited the highest hydrolytic activities towards haemoglobin at pH 5 and 50 °C, while that from hepatopancreas had the highest activity on casein at pH 7 and 60 °C. Based on inhibitor study, cysteine protease and serine protease were dominant in CE from muscle and hepatopancreas, respectively. CE from muscle rarely hydrolysed natural actomyosin (NAM), but could not degrade pepsin-soluble collagen (PSC). Conversely, NAM and PSC were susceptible to hydrolysis by CE from hepatopancreas as evidenced by the marked decreases in band intensity. Activity staining using haemoglobin, casein and gelatin as substrates revealed that no proteolytic or gelatinolytic activity was observed in CE from prawn muscle, while CE from hepatopancreas exhibited pronounced hydrolytic activities towards all substrates. CE from muscle showed calpain and cathepsin L activities but CE from hepatopancreas mainly exhibited tryptic and chymotryptic activities. CONCLUSION: Serine proteases, mainly trypsin-like or chymotrypsin-like, from hepatopancreas were probably responsible for the softening of prawn meat during postmortem storage via the degradation of both muscle and connective tissues. |
| File Format | HTM / HTML |
| ISSN | 00225142 |
| Issue Number | 1 |
| Volume Number | 91 |
| e-ISSN | 10970010 |
| Journal | Journal of the Science of Food and Agriculture |
| Language | English |
| Publisher | Wiley |
| Publisher Date | 2011-01-15 |
| Publisher Place | Great Britain (UK) |
| Access Restriction | One Nation One Subscription (ONOS) |
| Subject Keyword | Discipline Agriculture Hepatopancreas Enzymology Muscle Proteins Metabolism Muscle, Skeletal Palaemonidae Peptide Hydrolases Seafood Actomyosin Animals Calpain Cathepsin L Chymotrypsin Collagen Food Preservation Gelatin Trypsin Journal Article Research Support, Non-u.s. Gov't |
| Content Type | Text |
| Resource Type | Article |
| Subject | Nutrition and Dietetics Food Science Biotechnology Agronomy and Crop Science |
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