Bovine Plasma Protein Functions in Surimi Gelation Compared with Cysteine Protease Inhibitors

Abstract

The protease inhibitory activity of bovine plasma protein (BPP) and its gel strengthening effect on Pacific whiting surimi were compared with E-64 [L-trans-epoxysuccinylleucylamido (4-guanidio) butane], iodoacetic acid (IAA), and a recombinant soybean cystatin (RSC). In terms of inhibitory activity, as low as 1.2 mM E-64, 37.7 mM IAA, or 17.9 mg RSC were equivalent to 1% BPP. To produce the same gel strength as the 1% BPP-treated surimi, 10 times that level of E-64 and RSC were required, while 100 times that level of IAA did not increase the gel stress as effectively. Thus, plasma contributed to enhanced gelation of Pacific whiting surimi by inhibition of fish protease and also by other gel-enhancing factors in the plasma.

Purification and characterization of &#x03B1;<inf>2</inf>-macroglobulin from chum salmon plasma

“…8. Myosin heavy chain (MHC) was the main protein contributing to surimi gelation [7,8] with Mw around 200 kDa (Fig. 8, lane 1).…”

“…8, lane 1). The denaturation and degradation of MHC have a detrimental effect on gel formation [7,8,18]. Therefore, the prevention of MHC degradation during processing is an effective approach to increase the quality of surimi gel.…”

“…2 -M in bovine plasma protein (BPP) and porcine plasma protein (PPP) was the main contributor of them to the inhibition of gel weakening [7,8]. And because of the outbreak of bovine spongiform encephalopathy and foot-and-mouth disease, food grade inhibitors derived from sources other than cattle and swine are preferred.…”

Chicken plasma protein: Proteinase inhibitory activity and its effect on surimi gel properties

“…Beef plasma protein (BPP), porcine plasma protein (PPP), egg white and potato powders can be used as food grade inhibitors in surimi Benjakul et al, 2001;Kang & Lanier, 1999;Lee et al, 2000;Morrissey, Wu, Lin, & An, 1993;Reppond & Babbitt, 1993;Seymour et al, 1997). These are often used to improve gelling characteristics of surimi having a high activity of endogenous heat-activated proteinase, such as from arrowtooth flounder (Wasson, Reppond, Babbitt, & French, 1992), Pacific whiting (Akazawa, Miyauchi, Sakurada, Wasson, & Reppond, 1993), and even Alaska pollock (Liu, Kanoh, & Niwa, 1996).…”

“…Additionally, plasma protein has been reported to exhibit proteinase inhibitory activity and gel strengthening ability during heat-induced gelation of surimi Benjakul, Visessanguan, & Srivilai, 2001;Jiang & Lee, 1992;Kang & Lanier, 1999;Lee, Tzeng, Wu, & Jiang, 2000;Seymour, Peter, Morrissey, & An, 1997;.…”