Inhibitory effects of legume seed extracts on fish proteinases

Extraction, purification and properties of trypsin inhibitor from Thai mung bean (Vigna radiata (L.) R. Wilczek)

“…The trypsin inhibitor purified from adzuki bean seeds was stable over a wide pH range (4-10) (Klomklao et al, 2010a). Trypsin inhibitors from black cowpea and soybean were stable over a broad pH range, but were most stable at neutral pH, and the extract from soybean seed was less stable than that from black cowpea seed in the acidic pH range (Benjakul, Karoon, & Suwanno, 1999). The differences in the pH stability were likely the reason for the different molecular properties including bonding and stabilising of the structure, as well as the different trypsin inhibitor conformations among the various species and anatomical locations.…”

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

“…1). Benjakul, Karoon, and Suwanno (1999) found that the extract from bambara groundnut effectively inhibited sarcoplasmic modoriinducing protease in threadfin bream modori gel. For kamaboko gel, breaking force increased (P < 0.05) when BGPI at a level of 0.25 g/100 g was incorporated.…”

Effect of legume seed extracts on the inhibition of proteolytic activity and muscle degradation of fresh water prawn (Macrobrachium rosenbergii)

“…(Van Der Poel, 1990). The higher trypsin inhibitory activity of soybean extract, compared with other legume seed extracts (white cowpea, mungbean and peanut) was also reported (Benjakul et al, 1999).…”

“…Soybean has been known to contain two main classes of serine protease inhibitors, namely Kunitz-type inhibitors and Bowman-Birk inhibitors (Benjakul et al, 1999). Bowman-Birk type inhibitors have MW of 8-10 kDa, whereas Kunitz type inhibitors usually have MW of 18-22 kDa (Laskowski & Qasim, 2000).…”

“…Several protein additives containing natural protease inhibitors including beef plasma protein, potato powder and egg white have been used to improve the properties of surimi gels (Porter, Kouri, & Kudo, 1993;Reppond & Babbitt, 1993). However, the extracts of leguminous seeds containing protease inhibitors were also reported to prevent modori gel of surimi (Benjakul, Karoon, & Suwanno, 1999;Benjakul, Visessanguan, & Thummaratwasik, 2000a). Nevertheless, no information regarding the use of trypsin inhibitors from leguminous seed on the retardation of muscle softening of fresh water prawn has been reported.…”