Physico‐chemical and functional properties of proteins from green mussel (<i>Perna viridis</i>) during ice storage

Abstract

Abstract The effect of ice storage on the properties of proteins from green mussel ( Perna viridis ) has been investigated. Ice storage of green mussel for a period of 19 days revealed a marginal increase in moisture and decrease in total nitrogen content. There was significant reduction ( P &lt; 0.05) in non‐protein nitrogen content and calcium activated adenosine triphosphatase enzyme activity. The solubility of the total proteins in high ionic strength buffer decreased marginally. The ice storage of green mussel had a significant effect on association‐dissociation/denaturation phenomenon of proteins as revealed by gel filtration profile, reduced viscosity values and sodium dodecyl sulfate polyacrylamide gel electrophoresis (SDS‐PAGE) pattern. The dynamic viscoelastic behaviour of green mussel meat in the temperature range of 30–90 °C revealed higher storage modulus ( G ′) values at a later part of ice storage. The emulsion capacity of green mussel did not show significant variation ( P &lt; 0.05) during ice storage. Copyright © 2006 Society of Chemical Industry