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Partial purification of proteases that are generated by processing of the Northern shrimp Pandalus borealis and which can tenderize beef
Author(s) -
Aoki Hitoshi,
Ahsan Md. Nazmul,
Matsuo Kenji,
Hagiwara Toshihiko,
Watabe Shugo
Publication year - 2004
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/j.1365-2621.2004.00806.x
Subject(s) - proteases , shrimp , protease , food science , chemistry , enzyme , proteolytic enzymes , column chromatography , biology , chromatography , biochemistry , fishery
Summary The crude extracts obtained from the heads of Northern shrimps, Pandalus borealis , (adapted to cold), showed considerable collagenolytic activities. When tested for beef tenderization, resulted in an overdegradation of meat proteins, which was detected organoleptically. Subsequently, four fractions with proteolytic activity were partially purified from the crude extracts by hydroxyapatite followed by MonoQ or Superdex 200 column chromatography. Warner‐Bratzler shear force values of steaks treated with three protease fractions (Q, S2, S3) at 10 °C were significantly lower ( P < 0.01) than that of the control and the enzyme preparations were completely inactivated after mild heat treatment. These results suggest that the potential for Northern shrimp enzymes to be used in industrial processes, particularly in the food industry, is quite large, where working at lower temperatures to prevent undesirable chemical reactions is necessary.