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KMID : 0380919960250020240
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Journal of the Korean Society of Food Nutrition
1996 Volume.25 No. 2 p.240 ~ p.248
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Physicochemical Properties and Dietary Effect of Glycoprotein from Sea Cucumber(Stichopus japonicus)
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Moon Jeung-Hye
Ryu Hong-Soo
You Byeong-Jin
Moon Soo-Kyung
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Abstract
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To clarify the potentiality of sea cucumbers as dietary food, the effects of those glycoprotein on dietary proteins and physicochemical properties of those proteins were studied. Crude glycoprotein was efficiently extracted using 20mM sodium phosphate buffer(pH 7.0) and by salting out with 80% ammonium sulfate saturation. The fractions obtained through the DEAE-cellulose ion exchange chromatography was identified as glycoprotein by Schiff’s reagent and SDS polyacrylamide gel electrophoresis. The yields of each glycoprotein from the three kinds of sea cucumbers were 0.814(red), 0.l84(blue) and 0.232(black) and the molecular weights of the glycoproteins subunits were ranged from 20,000 dalton(blue and black) to 29,000 dalton(red), respectively. The electrophoretic patterns of the glycoprotein isolates were similar to each other and any significant difference in amino acid pattern was observed. Predominant amino acids were Asx(aspartic acid and asparagine) and Glx(glutamic acid and glutamine) ; in contrast, histidine and methionine were below 2% as compared to total amino acids. Water holding capacities of the glycoprotein isolates from red, blue and black cucumbers were equally 100% and emulsion activities ranged from 53% to 64%. In addition the emulsion stabilities were 7.04, 1.37 and 2.44, respectively. In vitro digestibility of some proteins(casein, SPI and squid) was decreased as increasing the level of the freeze dried sea cucumber powder and glycoprotein isolates. But squid protein was not affected.
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KEYWORD
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sea cucumber glycoprotein, physicochemical properties, dietary effect
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