Characteristics of protein from red crab (Chionoecetes japonicus) shell by commercial proteases

Kyung-Hee Noh; Kwan-Hee Min; Bo-Young Seo; So-Hee Kim; Young-Wan Seo; Young-Sun Song

doi:10.4163/kjn.2012.45.5.429

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Noh, Min, Seo, Kim, Seo, and Song: Characteristics of protein from red crab (Chionoecetes japonicus) shell by commercial proteases

Research Article

Korean Journal of Nutrition

Korean Journal of Nutrition 2012; 45(5): 429-436.

Published online: 31 October 2012

DOI: https://doi.org/10.4163/kjn.2012.45.5.429

Characteristics of protein from red crab (Chionoecetes japonicus) shell by commercial proteases

Kyung-Hee Noh¹, Kwan-Hee Min², Bo-Young Seo¹, So-Hee Kim³, Young-Wan Seo⁴, Young-Sun Song¹

¹Center of Smart Foods and Drugs and Food Science Institute, Inje University, Gimhae 621-749, Korea.

²Clinical Research Institute CRL. Kyung Hee Universuty Hospital, Seoul 134-727, Korea.

³School of Culinary Art & Baking Technology, Dong-Ju College, Busan 604-080, Korea.

⁴Division of Marine Environment & Bioscience, Korea Maritime University, Busan 606-791, Korea.

To whom correspondence should be addressed. (fdsnsong@inje.ac.kr)

Received 11 September 2012 Revised 24 September 2012 Accepted 4 October 2012

(open-access):

This is an Open Access article distributed under the terms of the Creative Commons Attribution Non-Commercial License (http://creativecommons.org/licenses/by-nc/3.0) which permits unrestricted non-commercial use, distribution, and reproduction in any medium, provided the original work is properly cited.

Abstract

This study was performed to examine the characteristics of protein of red crab (Chionoecetes japonicus) shell powder hydrolyzed by commercial proteases. Red crab shell was digested by commercial proteases, such as Protamex (P), Neutrase (N), Flavourzyme (F), Alcalase (A), Protease M (PM) and Protease A (PA). Protein yield analyzed by Biuret assay, absorbance at 280 nm and brix revealed that PA was the enzyme having the highest proteolytic activity. SDS PAGE showed that molecular weight of proteins produced by protease treatments was various and below 150 kDa. Combinational treatment of proteases (PA + P, PA + PM, PA + F, PA + A) was tried whether these increase protein hydrolysis from red crab shell powder compared to a PA single treatment. Soluble protein content was similar, but amino acid concentration by combinational treatments was higher than PA single treatment [PA + P 247.4 mg/g > PA + F (206.4 mg/g) > PA + A (133.4 mg/g) > PA + PM (59.1 mg/g) > PA (54.9 mg/g)]. Amino acid composition by combinational treatments was slightly different. Most abundant essential amino acids were phenylalanine, glycine, alanine, and leucine, whereas tyrosine and cystine were not detected.

Keywords: red crab (Chionoecetes japonicus) shell, protease, amino acid composition, MW

Figures and Tables

Fig. 1

Protein contents of red crab shell hydrolyzed with commercial proteases by Biuret and A280. Data represent the means ± SD, each values being the mean of triplicate assays. Values sharing same superscript are not significantly different by one-way ANOVA followed by Duncan's multiple range at p < 0.05. A: Alcalase, PM: Protease M, N: Neutrase PA: Protease A, P: Protamex, F: Flavourzyme.

Fig. 2

°Brix of red crab shell hydrolyzates by commercial proteases. Refer to Fig. 1.

Fig. 3

SDS-PAGE patterns of red crab shell hydrolysates by commercial proteases. M: molecular marker. Refer to Fig. 1.

Fig. 4

Effects of incubation time and concentration of protease A on the hydrolysis of red crab shell. Panel A: Soluble protein concentrations by Biuret assay. Panel B: Soluble protein concentrations by 280 nm assay. Refer to Fig. 1.

Fig. 5

Protein contents of red crab shell hydrolysates by commercial proteases. PA: Protease A, PA + P: Protease A + Protamex, PA + PM: Protease A + Protease M, PA + F: Protease A + Flavourzyme, PA + F: Protease A + Alcalase. Refer to Fig. 1.

Table 1

Analysis conditions of gas chromatography

Table 2

Amino acid composition of red crab shell hydrolysates by combination of proteases (mg/g)

1) not detected. PA: Protease A, PA + P: Protease A + Protamex, PA + PM: Protease A + Protease M, PA + F: Protease A + Flavourzyme, PA + F: Protease A + Alcalase

Notes

This work was supported by grant of the iPET (Korea Institute of Planning and Evaluation for Technology in Food, Agriculture, Forestry and Fisheries), Ministry for Food, Agriculture, Forestry and Fisheries, Republic of Korea.

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