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KMID : 1007520080170010199
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Food Science and Biotechnology
2008 Volume.17 No. 1 p.199 ~ p.202
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Cryo- and Thermo-protective Effects of Enzymatically Synthesized β-Galactosyl Trehalose Trisaccharide
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Kim Bong-Gwan
Ryu Soo-In
Lee Soo-Bok
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Abstract
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The effects of β-(1,6)-galactosyl trehalose trisaccharide (β-GT) that was preferentially produced by Escherichia coli β-galactosidase on cryo- and thermo-protections of protein were investigated with those of other sugars at the level of 8%(w/v). As compared to a control without sugar additive, β-GT effectively enhanced 32-54% of the cryoprotection of fish actomyosin against repeated freeze-thawing and frozen storage, and also 49% of the protection against thermal inactivation of pyrophosphatase, respectively. As a result, it was significantly more effective than sorbitol and trehalose in both cryoprotection and thermoprotection. Thus, β-GT would be possibly applied as a sugar substitute for cryo- and thermo-protective applications of food protein.
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KEYWORD
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β-galactosyl trehalose, fish actomyosin, cryoprotection, thermoprotection
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