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Title Biochemical and nutritional changes in fish protein during drying
 
Names Raghunath, M.R.
Sankar, T.V.
Ammu, K.
Devadasan, K.
Date Issued 1995 (iso8601)
Abstract Biochemical and nutritional changes in the muscle proteins of a lean
marine fish Nempizerra japordeus during drying at 50, 60 and 70‘t were investigated.
Solubility of proteins in water, 0-6 m NaCI, 1-5 M urea, it m urea and
10 g litre-1 sodium dodecyl sulphate (SDS1 decreased as drying progressed at all
three temperatures; most of the decrease occurring in the initial 4 h of drying.
SDS-polyacrylamide gel electrophoresis of 1.5 M urea, 8 m urea and SOS
extracts showed that higher molecular weight (MW) protein fractions were more
sensitive to drying and disappeared much earlier from electropherograms than
the lower MW protein fractions. Residual Solubility of proteins near the pH
range of 4 6 was found to increase during drying, but solubility at acid and
alkaline pH was adversely affected. Decrease of solubility by drying was more
affected at acid pH, especially at higher temperatures than at alkaline pH. Sulphydryl
groups registered a regular and sharp decrease with drying except at
50°C, where initially an increase was observed. Apart from disulphide and hydrophobic
bonds, free amino groups also appear to be involved in denaturation
reactions during drying. Pepsin digestibility of fish muscle decreased slightly
during drying but a clear relationship with drying temperature was not evident.
Highly significant differences in proteins between protein efficiency ratio (PER),
net protein utilisation (NPU) and biological value were observed between the
drying temperatures. The PER and NPU of fish dried at 60°C were significantly
higher than those dried at 50 or 70°C.
Genre Article
Identifier J. Sci. Food Agric. 67(2): 197-204