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Updated: Sep 18, 2025
Subcellular Fractionation from Fresh and Frozen Gastrointestinal Specimens
Published on: July 15, 2018
Cryoprotective activity of different characterized fractions isolated from sea cucumber intestinal protein
Zhe Xu1, Shuang Guan2, ShengAo Cao2
1College of Life Sciences, Key Laboratory of Biotechnology and Bioresources Utilization, Dalian Minzu University, Ministry of Education, Dalian, Liaoning 116600, China; Department of Agricultural, Food and Nutritional Science, University of Alberta, Edmonton, Alberta T6G2P5, Canada.
Abstract:
An investigation was conducted to assess the impact of different fractions, obtained through the enzymatic hydrolysis of sea cucumber intestinal protein using neutral protease, on the freeze-thaw stability of salmon in terms of their cryoprotective properties. The ultrafiltration membrane separation fractions (<3 k Da, UMSF-1; >3 k Da, UMSF-2) and solid-phase extraction separation fractions (hydrophilic fraction, SPESF-1; hydrophobic fraction, SPESF-2), were assessed for their impact on meat quality, moisture retention, lipid oxidation, and myofibrillar protein stability. The results showed that frozen fish fillets treated with SPESF-2 had the best antifreeze activity, which could greatly maintain uniform texture and good water-holding capacity and reduce the denaturation and aggregation of myofibrillar proteins. These findings suggest that SPESF-2 from sea cucumber intestinal protein hydrolysates has great potential as a novel antifreeze agent for protein-based products.
