Laboratory study demonstrates squid protein hydrolysate protects lizardfish myofibrillar protein from freeze-induced denaturation, suggesting its utility as a natural cryoprotectant.
In order to utilize low-cost squid effectively as a functional material for food processing and preservation, squid protein hydrolysate (SPH) was prepared from 4 species of squid by protease treatment. Peptides are the major components (84–88%) of SPH. The protective effect of 5% SPH (dry weight/wet weight) on the freeze-induced denaturation of lizardfish Saurida wanieso myofibrillar protein (Mf) was evaluated on the basis of Mf Ca-ATPase activity and the amount of unfrozen water in Mf, which was determined by differential scanning calorimetry (DSC); the effect was compared with that of sodium glutamate. Mf with SPH showed markedly higher Ca-ATPase activity than did Mf without SPH (control) during frozen storage. Mf with SPH had a higher amount of unfrozen water than the control. These findings suggest that SPH stabilized water molecules in the hydration sphere of Mf and thus, suppressed freeze-induced denaturation of Mf. The effect by SPH was less than that by sodium glutamate.
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Hossain et al. (2003) studied this question.
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