Emulsifying Activity of Heat-treated Sarcoplasmic Protein from Sardine

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  • Kawai Yuji
    Laboratory of Marine Food Technology, Faculty of Fisheries, Hokkaido University
  • Ohno Rie
    Laboratory of Marine Food Technology, Faculty of Fisheries, Hokkaido University
  • Inoue Norio
    Laboratory of Marine Food Technology, Faculty of Fisheries, Hokkaido University
  • Shinano Haruo
    Laboratory of Marine Food Technology, Faculty of Fisheries, Hokkaido University

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  • Emulsifying Activity of Heat-treated Sa

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Abstract

The emulsifying activity of sarcoplasmic protein (Sp-P) from sardines was evaluated in connection with heat-treatment. The solubility of sardine Sp-P decreased with a rise in heating temperature over 40°C when heated at various temperatures from 20 to 100°C for 15 min at pH 7.0. After the heat treatment at a temperature above 60°C, the Sp-P was insolubilized up to 95%, and thesoluble fractions were composed mainly of a component of ca. 12 kDa, parvalbumin. The soluble proteins from the higher temperature abuse showed excellent emulsifying activity. The emulsifying activity of the parvalbumin fractions prepared from Sp-P by Sephadex G-75 chromatography was greater than that of the other protein fraction of Sp-P at equal concentration (1mg/ml) and did not decrease on heating at 80°C for 15min. The parvalbumin fraction is considered to play an important role in the emulsification process with water-soluble proteins from sardines.

Journal

  • Fisheries science

    Fisheries science 61 (5), 852-855, 1995

    The Japanese Society of Fisheries Science

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