Effects of protease inhibitors on the autolysis and protease activities of Antartic krill.

KAWAMURA, Yukio; Nishimura, Kimio; Matoba, Teruyoshi

doi:10.1271/bbb1961.48.923

Cited by 11 publications

(3 citation statements)

References 2 publications

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“…Kubota and Sakai (49) determined that the optimal temperature for krill autolysis was 45-50 °C. Kawamura and co-workers (50) concluded that the main proteases responsible for the autolysis of krill were cathepsins (B, H, and L) and trypsinlike proteases at acidic pH and neutral pH, respectively. Choi and Park (51) suggested that the acidaided processing enhanced the cathepsin activity in Pacific whiting, whereas the alkali-aided processing significantly reduced this activity, particularly cathepsin type L (52).…”

Section: Proximate Analysis Of Protein Recovered From Wholementioning

confidence: 99%

Gelation of Protein Recovered from Whole Antarctic Krill (Euphausia superba) by Isoelectric Solubilization/Precipitation as Affected by Functional Additives

Chen

Jaczynski

2007

J. Agric. Food Chem.

112

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This study demonstrated that the novel isoelectric solubilization/precipitation can be applied to recover functional muscle protein in a continuous mode from whole Antarctic krill. Protein recovered from whole krill had a much lower ash content than whole krill, suggesting good removal of inedible impurities (shell, appendages, etc.). Lipids were retained to a higher degree with krill protein solubilized at acidic rather than basic pH. The viscoelastic modulus (G') showed that recovered krill protein failed to form heat-induced gel unless beef plasma protein (BPP) was added. Therefore, protease inhibitors are suggested for development of krill-derived products. Even with BPP, the G' decreased between 45 and 55 degrees C. However, krill protein solubilized at acidic pH had a higher decrease of the G' than the protein solubilized at basic pH, likely due to krill endogenous cathepsin L. Krill protein-based gels developed from protein solubilized at basic pH, especially pH 12.0, had better texture (torsion and Kramer tests and texture profile analysis) than acidic counterparts, possibly due to higher proteolysis and denaturation at acidic pH. Gels made from protein solubilized at acidic pH were brighter and whiter likely due to a higher lipid content.

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Section: Proximate Analysis Of Protein Recovered From Wholementioning

confidence: 99%

Gelation of Protein Recovered from Whole Antarctic Krill (Euphausia superba) by Isoelectric Solubilization/Precipitation as Affected by Functional Additives

Chen

Jaczynski

2007

J. Agric. Food Chem.

112

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“…[17][18][19] Therefore, many trials have been made of how to inhibit and remove the protease to keep the muscle protein intact. 20,21 An effective method to keep the muscle intact after krill is caught has not be found. The use of krill, especially the use of its protein, has been studied for a long time, but now the principal use of krill is as fish feed for aquaculture [22][23][24] and as bait for leisure fishing.…”

Section: Introductionmentioning

confidence: 99%

“…Moreover, krill muscle protein has a markedly low heat stability and is extremely sensitive to enzymes 17–19 . Therefore, many trials have been made of how to inhibit and remove the protease to keep the muscle protein intact 20,21 . An effective method to keep the muscle intact after krill is caught has not be found.…”

Section: Introductionmentioning

confidence: 99%

Seasonal variation of crude digestive protease activity in Antarctic krill Euphausia superba

Yoshitomi

2005

Fisheries Sci

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Crude krill digestive protease (CKP) was extracted on board a fishing vessel from fresh whole krill caught around the Antarctic Peninsula, and its protease activity was measured by using the azocasein method. CKP activity was high from December to February (in summer) and was low from March to August (in winter). CKP activity and mean feed intake index had a high correlation coefficient by Pearson's correlation coefficient test ( P < 0.05). These results suggest that the seasonal variation of CKP activity coincides with the seasonal prevalence of some phytoplanktons as feed for krill. In summer, phytoplankton is plentiful so that krill feed on them and the krill protease activity remains high, but in winter phytoplankton abundance is low and krill do not have to keep their proteolytic activity high.

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Digestive Enzymes from Marine Sources

Noriega-Rodríguez

Jiménez

Garcı́a

2013

Marine Proteins and Peptides

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Effects of protease inhibitors on the autolysis and protease activities of Antartic krill.

Cited by 11 publications

References 2 publications

Gelation of Protein Recovered from Whole Antarctic Krill (Euphausia superba) by Isoelectric Solubilization/Precipitation as Affected by Functional Additives

Gelation of Protein Recovered from Whole Antarctic Krill (Euphausia superba) by Isoelectric Solubilization/Precipitation as Affected by Functional Additives

Seasonal variation of crude digestive protease activity in Antarctic krill Euphausia superba

Digestive Enzymes from Marine Sources

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