Partial Characterization of a Collagenolytic Enzyme Fraction From the Hepatopancreas of the Freshwater Prawn,Macrobrachium rosenbergii

摘要

ABSTRACTTextural changes of freshwater prawn during ice‐chilled/refrigerated storage are believed in part to be due to an autolytic process. A collagenolytic enzyme fraction, isolated from the hepatopancreas of the freshwater prawn, was most active at 37°C and pH 6.5‐7.5 and was also active at 0°C. The addition of this enzyme fraction to prawn tissue increased the hydrolysis of prawn collagen at 0°C for 96 hr indicating that this enzyme fraction might be responsible for the textural change in prawn during ice‐chilled