塩蔵オキアミの利用に関する研究-2-オキアミたん白濃縮物(KPC)の機能特性

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  • 塩蔵オキアミの利用に関する研究(第 2 報) : オキアミたん白濃縮物 (KPC) の機能特性(B. 生活科学)
  • エンゾウ オキアミ ノ リヨウ ニカンスルケンキュウ 2 オキアミ タンパク
  • Studies on Utilization of Salted Antarctic Krill (Euphausia superba) (II) : Some Functional Properties of the Krill Protein Concentrate (KPC) (B. LIVING SCIENCE)

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Abstract

The protein characteristics and the functional properties of the krill protein concentrate (KPC) from salted antarctic krill were compared with those of KPC from raw frozen krill. Water holding capacity, emulsifying capacity, emulsion stability, foaming capacity and foam stability were determined as the parameters for the functional properties of the KPC. A slight proteolysis on the myosin heavy chain during salting of the krill was suggested from the results of the gel filtration on Sephadex G-100 and SDS-polyacrylamide slab gel electrophoresis. There is no significant difference between the functional properties of KPC from salted krill and that from raw frozen krill.

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