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KMID : 0380020080230060489
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Korean Journal of Biotechnology and Bioengineering
2008 Volume.23 No. 6 p.489 ~ p.492
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Changes of the Protein Contents of Seafood Cooking Drips by Gamma Irradiation
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Abstract
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Although the seafood cooking drips were the byproducts from the fishery industry and being wasted, it had many nutrients including proteins. In this study, the effect of a gamma irradiation on the cooking drips from Hizikia fusiformis, Enteroctopus dofleni and Thunnus thynnus were investigated. The cooking drips were extracted with 70% ethanol solution, and the extracts were analysed for the protein concentration by three different methods of Lowry, BCA and Kjeldahl. The extracts were irradiated with different doses and the protein contents were compared with respect to the absorbed doses. Total content of the proteins was increased with increasing irradiation dose. The change of protein pattern in the irradiated cooking drips was also confirmed by SDS-PAGE analysis. These results shown that the proteins in cooking drips could be unfolded or aggregated by the irradiation. Therefore, gamma irradiation could be considered as an effective method for extracting useful proteins.
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KEYWORD
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cooking drip, gamma irradiation, protein
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