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KMID : 1007519990080020103
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Food Science and Biotechnology
1999 Volume.8 No. 2 p.103 ~ p.107
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Cryoprotectancy of Branched Oligosaccharides in Fish Actomyosin
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Park, Kwan Hwa
Lee, Hyeon Gyu/Auh, Joong Hyuck/Lee, Kyoung Sook
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Abstract
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Cryoprotection of fish actomyosin (extracted from Alaska pollock) by three commercial oligosaccharides (isomalto(IMO)-, fructo(FO)-, or galacto(GO)-, oligosaccharides) was investigated and compared with commercially used cryoprotectants (sucrose, sucrose+ sorbitol). The 8% usage level of sugar was determined by the remaining Ca^(2+) -ATPase activity after 1&2 freezethawing at different concentrations (0 to 12%). Fish actomyosin with six treatments (control, containing sucrose; sucrose-sorbitol; FO; GO; or IMO at 8%(w/v) each) were prepared and stored at -18℃ for 3 weeks. During frozen storage, each commercial oligosaccharide showed similar cryoprotection ability as to sucrose or sucrose+sorbitol. Protein solubility and Ca^(2+)-ATPase activity in sugar-treated groups were significantly (p < 0.05) higher than in the control. The above results suggested that each oligosaccharides mentioned has the potential to be an effective cryoprotectant of fish protein.
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