Effect of Divalent Metal Ions and Temperature on the Properties of Proteins from Prawn {Metapenaeus dobsoni)

Shamasunder, B.A. and Prakash, V. (1994) Effect of Divalent Metal Ions and Temperature on the Properties of Proteins from Prawn {Metapenaeus dobsoni). Journal of Food Science and Technology, 31 (6). pp. 453-458.

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Abstract

Effect of divalent metal ions, i.e., calcium and magnesium chlorides at 1% level, and exposure at 95°C for different durations on the properties of proteins from prawn during frozen storage, have been investigated. The extractable nitrogen decreased by 33% in magnesium chloride treated sample at the end of 150 days of storage. Fluorescence emission spectra showed a blue shift by 2 nm in calcium chloride treated sample, thereby revealing an aggregation process. Sedimentation velocity pattern and gel filtration profile also indicated aggregation process. Viscosity at zero protein concentration indicated no major change as a result of storage. Thermal denaturation profile showed 66 ± 1°C transition temperature of total protein from native to denatured states, with storage at -18°C for 60 days. The effect of heat for different periods on the extracted proteins indicated complete dissociation, as revealed by sedimentation velocity and polyacrylamide gel electrophoresis.

Item Type:	Article
Uncontrolled Keywords:	Prawn proteins, Divalent metal ions, Physico-chemical properties. In vitro heating
Subjects:	600 Technology > 08 Food technology > 14 Physical properties 600 Technology > 08 Food technology > 28 Meat, Fish & Poultry
Divisions:	Protein Chemistry and Technology
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	10 Dec 2007 10:40
Last Modified:	28 Dec 2011 09:31
URI:	http://ir.cftri.res.in/id/eprint/1562

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