Effect of bambara groundnut protein isolate on autolysis and gel properties of surimi from threadfin bream (Nemipterus bleekeri)

Oujifard, Amin; Benjakul, Soottawat; Ahmad, Mehraj; Seyfabadi, Jafar

doi:10.1016/j.lwt.2012.01.016

Cited by 69 publications

(36 citation statements)

References 26 publications

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“…Whey protein concentrate also decreased EMC in the kamaboko gel from the bigeye snapper (Rawdkuen and Benjakul 2008). Protein isolates from black bean, mung bean and bambara groundnut were able to lower EMC of kamaboko gels from sardine and threadfin bream surimi (Kudre and Benjakul 2013a;Kudre et al 2013;Oujifard et al 2012). In the present study, SOSPI rich in proteinaceous matters might exhibit high WHC, thus reducing water loss.…”

Section: Effect Of Sospi On the Expressible Moisture Content (Emc) Ofsupporting

confidence: 51%

“…The surimi from bigeye snapper contain serine proteases as the major indigenous enzyme associated with myofibrillar proteins (Benjakul and Visessanguan 2003;Benjakul et al 2004a), which are responsible for the degradation of myofibrillar proteins in surimi. Trypsin inhibitor from yellowfin tuna roe and protein isolate from bambara ground nut increased the breaking force and deformation in the modori surimi gel from bigeye snapper and threadfin bream, respectively (Klomklao et al 2015;Oujifard et al 2012). For kamaboko gels, breaking force increased (p \ 0.05) as SOSPI amount increased up to 1%, in which the increase by 10.37% was attained, compared with the control.…”

Section: Effect Of Sospi On the Textural Properties Of Surimi Gelsmentioning

confidence: 95%

“…This was indicated by the lower increase in breaking force of kamaboko gel when SOSPI was incorporated, compared with modori gel. Bambara groundnut protein isolate, porcine plasma protein and casein at high concentration also alleviated the weakening of gel in threadfin bream and walleye pollack surimi mediated by indigenous proteases (Oujifard et al 2012;Benjakul et al 2004a, b;Yamashita et al 1995). Apart from the inhibitory …”

Section: Effect Of Sospi On the Textural Properties Of Surimi Gelsmentioning

confidence: 98%

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Serine protease inhibitors from squid ovary: extraction and its effect on proteolysis and gel properties of surimi

Singh

Benjakul

2016

J Food Sci Technol

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Serine protease inhibitors from squid ovary (SOSPI) were extracted using different extraction media and conditions. Optimal condition included 0.45 M NaCl for 1 h. After heat treatment at 70°C for 10 min, the highest specific activity was obtained. Based on Sephadex G-75 gel filtration and activity staining, the major SOSPIs were present as monomer with molecular weight of 9.10 and 10.27 kDa. Impact of SOSPI on autolysis of bigeye snapper surimi was studied. Myosin heavy chain was more retained with coincidentally lower trichloroacetic acidsoluble peptide content as the level of SOSPI increased. When SOSPI at various levels (0.5-3%) was added into surimi, the highest breaking force of both kamaboko and modori gels containing 1% SOSPI was obtained. However, SOSPI had no effect on deformation of kamaboko gel but slightly increased the deformation of modori gel. SOSPI increased water holding capacity of both kamaboko and modori gels in a dose dependent manner, as indicated by the lowered expressible moisture content. SOSPI had no effect on the whiteness of both gels. Thus SOSPI can be used as the protein additive in surimi for increasing breaking force.

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Section: Effect Of Sospi On the Expressible Moisture Content (Emc) Ofsupporting

confidence: 51%

Section: Effect Of Sospi On the Textural Properties Of Surimi Gelsmentioning

confidence: 95%

Section: Effect Of Sospi On the Textural Properties Of Surimi Gelsmentioning

confidence: 98%

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Serine protease inhibitors from squid ovary: extraction and its effect on proteolysis and gel properties of surimi

Singh

Benjakul

2016

J Food Sci Technol

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“…TCA-soluble peptides indicate the degradation of muscle proteins during heat induced gelation of surimi as the result of indigenous proteases. [24] This result indicated that hen and duck albumens were able to inhibit the proteolysis of surimi in a dose-dependent manner. At the same level of albumen added, TCA-soluble peptide content of surimi incubated in the presence of hen albumen was higher than that of surimi incorporated with duck albumen (P < 0.05).…”

Section: Resultsmentioning

confidence: 89%

Comparative study on the effect of duck and hen egg albumens on proteolysis and gel property of sardine surimi

Quan

Benjakul

2017

International Journal of Food Properties

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The effects of duck and hen albumens at different levels (1%-4%, w/w) on proteolysis and gel properties of sardine (Sardinella albella) surimi were studied. The addition of both albumens into surimi resulted in the increases in breaking force and deformation, especially with increasing levels added (P < 0.05). Both albumens inhibited autolysis of surimi in a dose dependent manner as indicated by the lower TCA-peptide content and more retained myosin heavy chain and actin. Texture profile analysis showed that hardness, cohesiveness, springiness, gumminess and chewiness of surimi gel increased with increasing albumen levels. In general, breaking force, hardness, gumminess and chewiness of surimi gel added with duck albumen were higher than those added with hen albumen when the same level was used. Lightness and whiteness of gels added with albumen increased, particularly at higher amount of albumen. Surimi gel added with both albumens showed compact network with more connectivity and smaller voids than the control gel as visualised by scanning electron microscopy. Thus, duck albumen could be used to replace hen albumen for improvement of sardine surimi gel properties. ARTICLE HISTORY

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“…Kelompok ikan Nemipteridae, termasuk ikan yang berkualitas baik dan banyak dimanfaatkan sebagai produk olahan (Oujifard et al 2012). Akibatnya ikan ini menjadi salah satu target utama penangkapan (Tobin et al 2013).…”

Section: Evaluasi Ikan Kurisiunclassified

REVIEW INDIKATOR DARI INDEK PSA NOAA UNTUK IKAN PELAGIS KECIL (TEMBANG: Sardinella sp.; Famili Clupeidae) DAN IKAN DEMERSAL (KURISI: Nemipterus sp.; Famili Nemipteridae)

Yonvitner¹,

Setyobudiandi²,

Fachrudin³

et al. 2017

Jurnal Marfis

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ABSTRAKAktifivitas penangkapan terus mendorong terjadinya perubahan struktur komunitas ikan yang dapat menyebabkan penurunan stok dan keberlanjutan. Kajian kerentanan menjadi relevant sebelum memutuskan bahwa stok tersebut diambang penurunan. Kajian kerentanan yang dikembangkan selama ini adalah kelompok ikan pelagis besar. Kajian ini dilakukan untuk merevisi indikator produktivitas sehingga bisa adaptif bagi ikan pelagis kecil. Data dikumpulkan dari berbagai sumber data sekunder untuk kemudian diolah secara statistik dengan pendekatan nilai rataan (mean) dan confidence interval untuk menentukan batas atas dan batas bawah. Hasil kajian menunjukkan bahwa parameter PSA untuk ikan tembang secara umum berubah dari kriteria PSA sebelumnya, begitu juga dengan ikan kurisi. Hasil modifikasi ini diharapkan dapat digunakan sebagai reference point bagi ikan pelagis kecil dalam analisis PSA yang lebih tepat bagi ikan ikan tropis.

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Effect of bambara groundnut protein isolate on autolysis and gel properties of surimi from threadfin bream (Nemipterus bleekeri)

Cited by 69 publications

References 26 publications

Serine protease inhibitors from squid ovary: extraction and its effect on proteolysis and gel properties of surimi

Serine protease inhibitors from squid ovary: extraction and its effect on proteolysis and gel properties of surimi

Comparative study on the effect of duck and hen egg albumens on proteolysis and gel property of sardine surimi

REVIEW INDIKATOR DARI INDEK PSA NOAA UNTUK IKAN PELAGIS KECIL (TEMBANG: Sardinella sp.; Famili Clupeidae) DAN IKAN DEMERSAL (KURISI: Nemipterus sp.; Famili Nemipteridae)

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