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Proteolysis during fermentation of Suanyu as a traditional fermented fish product of China.
- Source :
-
International Journal of Food Properties . 2017 Supplement, Vol. 20, pS166-S176. 11p. 1 Black and White Photograph, 2 Charts, 2 Graphs. - Publication Year :
- 2017
-
Abstract
- Proteolytic changes in Suanyu, a traditional fermented fish product of China, were determined during 6 weeks of fermentation. The gradual decrease of pH value andawwas detected, accompanied with an increasing trend detected in trichloroacetic acid–soluble C-1: peptides concentration. Protein composition changed throughout the fermentation. A decrease in sarcoplasmic and myofibrillar protein fractions was accompanied by an increase in the insoluble fraction. Sodium dodecyl sulfate-polyacrylamide gel electrophoresis showed most bands of sarcoplasmic, myofibrillar, and insoluble proteins lightened or disappeared due to proteolysis or denaturation. New bands emerged especially in insoluble proteins. Fluctuation of molecular weight distribution of the water-soluble nitrogen in Suanyu was found during fermentation. The highest percentage in Suanyu end-products was observed in the fraction of <0.18 kDa, followed by 0.18–0.5 kDa, 66.02 ± 0.38% and 10.79 ± 0.27%, respectively. Free amino acids analysis showed that nearly all amino acids increased, especially for Asp, Glu, Met, Phe, Leu, Val, and Ile. Overall, intense proteolysis in Suanyu brought numerous of small peptides and free amino acids, which contribute to the taste and flavor of Suanyu. [ABSTRACT FROM AUTHOR]
- Subjects :
- *PROTEOLYTIC enzymes
*FERMENTED fish
*PROTEINS
*MYOFIBRILS
*SODIUM dodecyl sulfate
Subjects
Details
- Language :
- English
- ISSN :
- 10942912
- Volume :
- 20
- Database :
- Academic Search Index
- Journal :
- International Journal of Food Properties
- Publication Type :
- Academic Journal
- Accession number :
- 127560759
- Full Text :
- https://doi.org/10.1080/10942912.2017.1293089