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Comparison of krill and Antarctic fish with regard to protein solubility

Vergleich der Proteinlöslichkeit von Krill und antarktischen Fischen

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Zusammenfassung

Im Vergleich mit antarktischen Fischen (Notothenia rossi marmorata undN. Gibberifrons) zeigt antarktischer Krill (Euphausia superba Dana) einen höheren Gehalt an wasserlöslichem oder in Phosphatpuffer niederer Ionenstärke (I=0,05) löslichem Protein und einen niederen Gehalt an in 0,86m-NaCl löslichem Protein. Das Verhältnis zwischen wasser-und 0,86m-NaCl löslichem Protein ist bei Fischfleisch 1:3,4, bei Krillfleisch 1:1,5, beim Krillschwanz 1:1,3, beim gesamtem Krill 1:0,6 und beim Krillcephalothorax 1:0,2. Im Gegensatz zu anderen Fischen wurden im Wasserextrakt von Krill beträchtliche Mengen von hochmolekularen Proteinen (> 350 kDa) gefunden, was eine teilweise Lösung der myofibrillären Proteine des Krills in Wasser oder in Puffer niederer Ionenstärke (I= 0,05) vermuten läßt. Eine einstufige Extraktion wird für die Analyse der Krillproteinlöslichkeit empfohlen, da die mehrstufige in 0,86M-NaCl these reduziert und beim Transfer in die 0,05m-NaCl eine partielle enzymatische Hydrolyse des Proteins beobachtet wurde.

Summary

Compared with Antarctic fish (Notothenia rossi mormorata andN. Gibberifrons), Antartic krill (Euphausia superba Dana) showed a higher content of proteins soluble in water or in low-ionic-strength (I= 0.05) phosphate buffer and a lower content of 0.86M-NaCl-soluble proteins. The ratios between the contents of water-soluble proteins and 0.86m-NaCl-soluble proteins were 1:3.4 in fish meat, 1:1.5 in krill meat, 1:1.3 in krill abdomen, 1:0.6 in whole krill, and 1:0.2 krill cephalothorax. In contrast to other fish, water extracts of krill were found to contain considerable amounts of high-molecular-mass (100 to over 350 kDa) proteins, suggesting a partial solution of krill myofibrillar proteins in water or in low-ionic-strength (I=0.05) buffers. A single stage extraction is recommended for the analysis of krill protein solubility. During the multi-stage extraction of krill tissues with water, a reduction in solubility of the 0.86M-NaCl-soluble myofibrillar proteins and their transfer into the 0.05M-NaOH-soluble fraction was observed as well as a partial enzymatic hydrolysis of proteins.

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Authors and Affiliations

  1. Institute of Marine Food Technology, Faculty of Sea Fisheries and Food Technology, Academy of Agriculture, Kazimierza Królewicza 4, PL-71-550, Szezecin, Poland

    Edward Kolakowski

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  1. Edward Kolakowski
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Additional information

The experiments reported in this paper were carried out at the H. Arctowski Polish Station during the Tenth Polish Antarctic Expedition as a part of Project CPBP 0303 supported by the Polish Academy of Sciences

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Kolakowski, E. Comparison of krill and Antarctic fish with regard to protein solubility. Z Lebensm Unters Forch 188, 419–425 (1989). https://doi.org/10.1007/BF01122539

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  • DOI: https://doi.org/10.1007/BF01122539

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