Abstract
Influence of shredding on molecular weight and biological value of dry concentrate is investigated for the sea cucumber Stichopus japonicus from the Severnaya Bay (Peter the Great Bay, Japan Sea). Size of particles of the shredded tissue depends on temperature of freezing: the lower the temperature, the smaller the particles. This dependence affects on intensity of the freeze-drying: decreasing of the raw material temperature from minus 5 to minus 30 оC causes the water content lowering in 1.7 times. The freezing and subsequent shredding have destructuring effect on the protein macromolecules, primarily collagens of the muscles, that contributes to their better absorption by human organism. In the crushed sample, the high-molecular proteins have lower molecular weights, the medium-molecular proteins are almost absent, and the low-molecular proteins are presented by fractions with molecular weight 15 and 50 kDa. The freeze-drying itself contribution to lowering of the proteins molecular weight is evaluated as insignificant. The optimal size of the particles after disintegration is 4–50 μm — this size provides the highest biological value of the dry sea cucumber concentrate.
Highlights
Influence of shredding on molecular weight and biological value of dry concentrate is investigated for the sea cucumber Stichopus japonicus from the Severnaya Bay
The freezing and subsequent shredding have destructuring effect on the protein macromolecules, primarily collagens of the muscles, that contributes to their better absorption by human organism
The high-molecular proteins have lower molecular weights, the medium-molecular proteins are almost absent, and the low-molecular proteins are presented by fractions with molecular weight 15 and 50 kDa
Summary
С целью исследования влияния степени измельчения трепанга в процессе криообработки на молекулярную массу белков и биологическую ценность его сухого концентрата изучен дальневосточный трепанг Stichopus japonicus, выловленный в бухте Северной зал. В ходе исследований установлено влияние температуры замораживания трепанга на размер частиц его тканей после измельчения: чем ниже температура замораживания, тем меньше их размеры. К примеру, для растительных белков известно, что в начале процесса замеса хлебного теста, так же как и при измельчении семян зерна, наблюдается их тепловая денатурация. Цель данной работы — исследование влияния степени измельчения трепанга на молекулярную массу белков трепанга и биологическую ценность его сухого концентрата
Sign-in/Register to view highlights & summary Sign-in/Register to access full text options 
Free) 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a call
