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Properties of the Proteins from Drip of Frozen Prawn {Metapenaeus dobsoni)

Shamasunder, B.A. and Prakash, V. (1994) Properties of the Proteins from Drip of Frozen Prawn {Metapenaeus dobsoni). Journal of Food Science and Technology, 31 (6). pp. 459-462.

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Abstract

Nature of proteins in drip exudate from frozen prawns has been investigated. The total solids and proteins in the drip were 4.25±0.20% and 4.8±0.25%, respectively. The ultraviolet absorption spectra did not show a defined maximum. The fluorescence excitation maximum and the emission maximum were at 282 and 334 nm, respectively, which could be attributed to tryptophan residues. Amino acid composition of drip indicated that it is rich in lysine, aspartic acid, glycine, valine and aromatic amino acids. Sedimentation velocity pattern showed a single broad peak with S20w value of 2.5 ± 0.2S, suggesting the presence of predominantly low molecular weight proteins. Gel filtration profile showed a major peak eluting near the total volume of the column. Several proteins in the drip had a molecular weight range of 11,000 to 24,000, as seen by SDS - polyacrylamide gel electrophoresis. The proteins of the drip showed aggregation with increase in frozen storage period of prawns at -18°C.

Item Type: Article
Uncontrolled Keywords: Drip, Prawn proteins, Physico-chemical properties. Aggregation, Frozen storage of prawns
Subjects: 600 Technology > 08 Food technology > 16 Nutritive value > 03 Proteins
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 10:49
Last Modified: 28 Dec 2011 09:31
URI: http://ir.cftri.com/id/eprint/1563

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