Protease Inhibitor Effects on Torsion Measurements and Autolysis of Pacific Whiting Surimi

Morrissey, Michael T.; Wu, Jianbing; Lin, Dachuan; An, Haejung

doi:10.1111/j.1365-2621.1993.tb06109.x

Cited by 219 publications

(151 citation statements)

References 13 publications

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“…Surimi food-grade protease inhibitor egg white powder, whey protein concentrate, beef plasma protein, potato extract (Hamann, et al, 1990 ;Kang and Lanier, 1999 ;Morrissey et al, 1993), protease inhibitor surimi egg white powder beef plasma protein (Kang and Lanier, 1999;Morrissey et al, 1993) . , egg white powder beef plasma protein .…”

mentioning

confidence: 99%

Chromatographic Fractionation of Protease Inhibitors from Fish Eggs

Kim¹,

Kim²,

Kim³

et al. 2013

Korean Journal of Fisheries and Aquatic Sciences

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A protease inhibitor from fish eggs was fractionated using chromatographic methods. The fractionation efficiency was evaluated in terms of specific inhibitory activity (SIA, U/mg), purity (fold), total inhibitory activity (TIA, U), and recovery (%). The protease inhibitor (PI) from egg extracts of skipjack tuna (ST Katsuwonus pelamis), yellowfin tuna (YT Thunnus albacares) and Alaska pollock (AP Theragra chalcogramma) was fractionated using Sephadex G-50 gel filtration and DEAE-Sepharose CL-6B anion exchange chromatography based on protein size exclusion and net charge, respectively. Fractions exhibiting strong inhibitory activity were contained in the 30-50 kDa fraction on gel filtration and in the range of 0.4-0.7 M NaCl gradient fraction on anion exchange chromatography. The respective TIA and percent recovery of the fraction obtained with gel filtration toward trypsin and Nα-benzoyl-L-arginine-pnitroanilide (BAPNA) were 2,758.7 U and 29.6% for ST, 1,005.5 U and 25.6% for YT, and 1,267.5 U and 26.0% for AP. Gel filtration chromatography was more effective at fractionating PI than using ion exchange chromatography. These results suggest that fish eggs act as serine protease inhibitors and might be useful for protease inhibition in foodstuffs.

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mentioning

confidence: 99%

Chromatographic Fractionation of Protease Inhibitors from Fish Eggs

Kim¹,

Kim²,

Kim³

et al. 2013

Korean Journal of Fisheries and Aquatic Sciences

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“…Para a proteção da estrutura protéica miofibrilar são utilizados aditivos protéicos. Esses melhoram as propriedades físicas do gel e controlam a atividade das proteases (ótimo de atividade entre 55 e 65°C), evitando a clivagem das proteínas do músculo (MORRISSEY et al, 1993). As proteínas do plasma bovino (PPB) destacam-se como as de melhor desempenho em relação a outros inibidores, como a clara de ovo e extrato de batata.…”

Section: Introductionunclassified

AVALIAÇÃO DA FORÇA DE GEL DE SURIMI DE RESÍDUOS DE PESCADA-FOGUETE ( Macrodon ancylodon) ENRIQUECIDO COM ADITIVOS PROTÉICOS

Toralles¹,

Soares²,

Prentice-Hernández³

et al. 2003

B. do CEPPA

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Aditivos protéicos (albumina de soro bovino e clara de ovo) foram adicionados ao surimi de resíduos do processamento de pescada-foguete (Macrodon ancylodon) para proteger a rede protéica miofibrilar e aumentar a força do gel kamaboko, formado durante o processamento térmico do surimi. Também adicionouse cloreto de amônio (NH4Cl) para inibir a transglutaminase, enzima cuja presença aumenta a textura devido melhor conformação das proteínas no pré-aquecimento. A análise instrumental em testes de compressão revelou que o surimi contendo aditivos alcançou maior força de gel em relação ao controle, sendo a albumina do soro bovino melhor do que a clara de ovo (P<0,05). A utilização do NH4Cl não demonstrou interferência da transglutaminase nos géis, indicando ausência da enzima na espécie estudada. Nas condições empregadas não foi caracterizada proteólise capaz de desestruturar o gel.

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“…Autolytic activity assay was performed according to the method of Morrissey et al (1993). SOSPI at various levels (0.5, 1, 2 and 3%, w/w) was mixed with surimi paste (3 g) containing 2.5% NaCl (w/w).…”

Section: Effect Of Sospi On Autolysis Of Bigeye Snapper Surimimentioning

confidence: 99%

“…Severe cleavage of myofibrillar proteins at high temperature inhibits the development of three-dimensional network of surimi gel (Kudre and Benjakul 2013a, b). This phenomenon is called modori, which contributes to the loss in gel quality and the market value (Morrissey et al 1993). To lower the impact of modori phenomenon, several protease inhibitors have been widely used in surimi.…”

Section: Introductionmentioning

confidence: 99%

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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Protease Inhibitor Effects on Torsion Measurements and Autolysis of Pacific Whiting Surimi

Cited by 219 publications

References 13 publications

Chromatographic Fractionation of Protease Inhibitors from Fish Eggs

Chromatographic Fractionation of Protease Inhibitors from Fish Eggs

AVALIAÇÃO DA FORÇA DE GEL DE SURIMI DE RESÍDUOS DE PESCADA-FOGUETE ( Macrodon ancylodon) ENRIQUECIDO COM ADITIVOS PROTÉICOS

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

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