Study on the protein fractions extracted from the muscle tissue of Pinctada martensii and their hydrolysis by pancreatin

Abstract

Pinctada martensii muscle proteins were separated into water-soluble, salt-soluble and insoluble protein fractions. The salt-soluble protein fraction was the most abundant, comprising approximately 66.3% of the protein, followed by the water-soluble and insoluble protein fractions in decreasing order. sodium dodecyl sulphate polyacrylamide gel electrophoresis profiles showed that 35-and 97-kDa peptides represented the highest proportions of the water-soluble and salt-soluble protein fractions, respectively. The three protein fractions contained high levels of flavourful amino acids (Glu, Asp, Ala and Lys), with the water-soluble protein fraction having the highest level (47.1%). The size exclusion chromatography profiles of the watersoluble and salt-soluble protein pancreatin hydrolysate demonstrated no significant differences in the molecular weight distributions in the >20 000, 5000-10 000 and 2000-5000 Da fractions, while those of the insoluble protein pancreatin hydrolysate were different. In conclusion, the results provided some basic information that would contribute to the utilisation of these protein fractions.Keywords Pancreatin hydrolysate, Pinctada martensii, salt-soluble protein, sodium dodecyl sulphate polyacrylamide gel electrophoresis, water-soluble protein.

Correlation between instrumental stress and oral processing property of chicken broiler breast under wooden breast myopathy

“…Similar results in the muscle tissue of Pinctada martensii were found in a previous study performed by Zheng et al . (2012). A previous study reported the differential expression of proteins of muscle tissue between normal and severe wooden breast meat (Kuttappan et al ., 2017a), but no significant changes were found in the ratios of water‐soluble protein and salt‐soluble protein contents in this study.…”

Effect of heat pretreatment before isoelectric solubilisation/precipitation on the characteristics of Pacific oyster (Crassostrea hongkongensis) and Antarctic krill (Euphausia superba) protein isolates

“…A full amino acid profile analysis was conducted according to the method of Zheng et al . (2012). Tryptophan content was determined using 5 M NaOH and 0.3 ml of triglyceride at 110 °C for 24 h. To determine the content in other amino acids, the samples were hydrolysed with 6 m HCl at 110 °C for 24 h. The amino acids of hydrolysed samples were quantified using a high‐speed amino acid analyser (L‐8500A, Hitachi Co., Tokyo, Japan).…”

Comparative study on the functional properties of the pearl oyster (Pinctada martensii) protein isolates and its electrostatic complexes with three hydrophilic polysaccharides

“…[1] At present, only a small part of the meat is marketed fresh or processed into primary products, and the remainder is directly discarded. [2] This results in the underutilization of oyster meat and environmental pollution. Pearl oyster meat is rich in protein (74.9% on a dry basis) and contains unsaturated fatty acids, trace elements and vitamins, which may represent a valuable protein source for human nutrition.…”

“…Pearl oyster meat is rich in protein (74.9% on a dry basis) and contains unsaturated fatty acids, trace elements and vitamins, which may represent a valuable protein source for human nutrition. [2,3] Therefore, it is of great economic significance to develop a processing technology to turn this low-value byproduct into food sources.…”