Participation of cysteine protease cathepsin L in the gel disintegration of red bulleye (<i>Priacanthus macracanthus</i>) surimi gel paste

Hu, Yaqin; Morioka, Katsuji; Itoh, Yoshiaki

doi:10.1002/jsfa.3819

Cited by 16 publications

(13 citation statements)

References 23 publications

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“…Minced fish (surimi) is the main ingredient of Kamaboko. Surimi and Kamaboko have been extensively investigated from the viewpoint of the production method and physical properties (1)(2)(3)(4)(5)(6). However, their health benefits have been investigated to a limited extent (7,8).…”

Section: Introductionmentioning

confidence: 99%

Supplementation with Japanese bunching onion (Allium fistulosum L.) expressing a single alien chromosome from shallot increases the antioxidant activity of Kamaboko fish jelly paste in vitro

et al. 2013

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Kamaboko is a traditional type of processed seafood made from fish jelly paste that is unique to Japan. We supplemented Kamaboko with Japanese bunching onion ( L.) with an alien monosome from shallot ( L. Aggregatum group) and we measured the oxygen radical absorbance capacity (ORAC) value, an index of antioxidant activity. We also evaluated the results of sensory testing. The ORAC value of plain Kamaboko was 166±14mol trolox equivalent (TE)/100 g fresh weight (FW). The values of the edible Alliaceae powder, i.e., Japanese bunching onion (JBO, genome FF, 2n=2x=16) and the alien addition line of JBO carrying the 6A chromosome from shallot (FF+6A, 2n=2x+1=17), were 6,659±238 and 14,096±635 mol TE/100 g dry weight (DW). We hypothesized that the 6A chromosome encoded the enhancement of polyphenol production. Subsequently, we created Kamaboko containing 4.8% JBO powder or 4.8% FF+6A powder. The ORAC value of each modified Kamaboko product was increased to 376±24mol TE/100 g FW for the JBO powder and to 460±16 mol TE/100 g FW for the FF+6A powder, respectively. We next created Kamaboko containing 9.0% JBO powder or 9.0% FF+6A powder and the ORAC values of the respective modified Kamaboko products was increased to 671±16 and 740±21mol TE/100 g FW, i.e., 4.1- and 4.5-times the value of plain Kamaboko. Consequently, taking into consideration the sensory evaluation regarding taste and appearance as well, the use of Kamaboko supplemented with 4.8% FF+6A powder is recommended.

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Section: Introductionmentioning

confidence: 99%

Supplementation with Japanese bunching onion (Allium fistulosum L.) expressing a single alien chromosome from shallot increases the antioxidant activity of Kamaboko fish jelly paste in vitro

et al. 2013

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“…Yongsawatdigul and Hemung (2010) reported that some fractions of Sp‐P act as a proteinase inhibitor, mainly against trypsin and/or trypsin‐like proteinases, thus preventing MHC degradation, and consequently improved lizardfish surimi textural properties when set at 37 to 40 °C. This issue was endorsed in a study conducted by Hu and others (2010) who stated that cysteine protease cathepsin L is responsible for surimi gel disintegration during heating process.…”

Section: Evidence For Enhancement Of Gel Formation By Sp‐p Specificamentioning

confidence: 97%

Contribution of Sarcoplasmic Proteins to Myofibrillar Proteins Gelation

Jafarpour¹,

Gorczyca²

2012

Journal of Food Science

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Surimi, a refined protein extract, is produced by solubilizing myofibrillar proteins during the comminuting and salting stages of manufacturing. The resulting paste gels on heating to produce kamaboko or a range of analog shellfish such as crab claw, filament sticks, fish mushroom, and so on. The myosin molecule is the major myofibrillar protein in gelation. It is believed that washing steps during the traditional surimi process play an important role in enhancing the gel properties of the resultant kamaboko by removing water-soluble (sarcoplasmic, Sp-P) proteins. By contrast, some researchers claim that retaining Sp-P or adding it into the surimi gel network not only does not interfere with the action of myofibrillar proteins during the sol-gel transition step but also improves the gel characteristics of the resultant kamaboko. It seems that retention of Sp-P or their addition into raw surimi does enhance the textural properties of kamaboko gel perhaps by functioning as a proteinase inhibitor, particularly against trypsin and trypsin-like proteinases but this depends on the type of applied surimi process. Among different types of Sp-P, it has been claimed that some proteins such as endogenous transglutaminase (TGase) play a more important role than other Sp-P in bond formation, by catalyzing the cross-linking of myosin heavy chain (MHC) molecules during low-temperature setting of surimi, resulting a more elastic kamaboko gel.

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“…Dark‐fleshed fish, such as sardine and mackerel, also contain high level of proteases, which show an adverse effect on gel formation (Hu et al . ). Apart from those proteases, some fish species have low content of endogenous transglutaminase (TGase) or calcium ion such as goatfish (Benjakul et al .…”

Section: Introductionmentioning

confidence: 97%

“…Heat activated proteases have been reported to hydrolyze muscle proteins of Pacific whiting and arrowtooth flounder at the temperature of 55-65C (Seymour et al 1994;Visessanguan et al 2003). Dark-fleshed fish, such as sardine and mackerel, also contain high level of proteases, which show an adverse effect on gel formation (Hu et al 2010). Apart from those proteases, some fish species have low content of endogenous transglutaminase (TGase) or calcium ion such as goatfish (Benjakul et al 2010), king weakfish (Kuhn et al 2004) and hairtail (Hu et al 2015).…”

Section: Introductionmentioning

confidence: 99%

Improvement of Gel Quality of Sardine Surimi with Low Setting Phenomenon by Ethanolic Coconut Husk Extract

Buamard

Benjakul

Konno

2016

Journal of Texture Studies

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Effects of ethanolic coconut husk extract (ECHE) at various levels (0–0.25%, based on protein content) on gel properties of low setting surimi prepared from sardine (Sardinella albella) were studied. Breaking force of gels containing EGTA increased as the levels of ECHE increased up to 0.15% (P < 0.05) and decreased when ECHE was above 0.15%. The decrease in whiteness was found in gel added with ECHE. Protein patterns were not different between gels, regardless of ECHE concentrations. Lower autolysis of surimi gel was also found in the presence of ECHE. Addition of ECHE could increase the cross‐linking of proteins during setting (40C, 30 min), especially with increasing concentrations, as indicated by the increased G′. Gel added with 0.15% ECHE had highly interconnected network with finer and denser structure than the control gel (without ECHE). Thus, an optimum level of ECHE could improve quality of sardine surimi with low setting phenomenon. Practical Applications Coconut husk, by‐product from the fruit separation, generally contains several phenolic compounds, especially tannic acid, which acts as protein cross‐linker. Ethanolic coconut husk extract could be used as alternative natural protein cross‐linker to improve quality of gel, particularly those having low setting phenomenon. from sardine. Additionally, the value‐added ingredient from coconut husk could be produced and exploited.

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Participation of cysteine protease cathepsin L in the gel disintegration of red bulleye (Priacanthus macracanthus) surimi gel paste

Abstract: Endogenous cathepsin L of red bulleye surimi participates in gel disintegration during kamaboko processing. It does so by degrading the myosin heavy chain of actomyosin and consequently hindering the gelation of red bulleye surimi.

Cited by 16 publications

References 23 publications

Supplementation with Japanese bunching onion (Allium fistulosum L.) expressing a single alien chromosome from shallot increases the antioxidant activity of Kamaboko fish jelly paste in vitro

Supplementation with Japanese bunching onion (Allium fistulosum L.) expressing a single alien chromosome from shallot increases the antioxidant activity of Kamaboko fish jelly paste in vitro

Contribution of Sarcoplasmic Proteins to Myofibrillar Proteins Gelation

Improvement of Gel Quality of Sardine Surimi with Low Setting Phenomenon by Ethanolic Coconut Husk Extract

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