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Sripokar P, Zhang Y, Simpson BK, Hansen EB, Maneerat S, Klomklao S. Autolysis and the endogenous proteinases characterised in beardless barb (
Anematichthys apogon
) muscle. Int J Food Sci Technol 2021. [DOI: 10.1111/ijfs.15262] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Pakteera Sripokar
- Biotechnology Program Faculty of Agro and Bio Industry Thaksin University, Phatthalung Campus Phatthalung 93210 Thailand
| | - Yi Zhang
- Department of Food Science & Agricultural Chemistry McGill University 21111 Lakeshore Road, Ste‐Anne‐de‐Bellevue Montreal QC H9X 3V9 Canada
- IPREM CNRS Université de Pau et des Pays de l’Adour Pau E2S UPPA64000 France
| | - Benjamin K. Simpson
- Department of Food Science & Agricultural Chemistry McGill University 21111 Lakeshore Road, Ste‐Anne‐de‐Bellevue Montreal QC H9X 3V9 Canada
| | - Egon Bech Hansen
- Technical University of Denmark National Food Institute Kgs. Lyngby 2800 Denmark
| | - Suppasil Maneerat
- Department of Industrial Biotechnology Faculty of Agro‐Industry Prince of Songkla University Hat Yai Songkhla 90112 Thailand
| | - Sappasith Klomklao
- Department of Food Science and Technology Faculty of Agro and Bio Industry Thaksin University, Phatthalung Campus Phatthalung 93210 Thailand
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Singh J, Singh B. Inhibition of post-mortem fish muscle softening and degradation using legume seed proteinase inhibitors. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2020; 57:1-11. [PMID: 31975702 PMCID: PMC6952507 DOI: 10.1007/s13197-019-04044-6] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 07/29/2019] [Accepted: 08/19/2019] [Indexed: 02/07/2023]
Abstract
Inhibitors that control muscle softening are important for regulating the activities of specific proteinases in meat. Proteolytic activity of endogenous proteinases in postmortem fish leads to the deterioration of myofibres. Calpain proteolytic enzyme system in skeletal muscles is mainly responsible for the post-mortem proteolysis. Soluble sarcoplasmic serine proteinase and the insoluble myofibrillar serine proteinase fractions contribute to the modori effects in surimi gels while myosin heavy chains contribute to gel strength. Proteolytic degenerative processes negatively affect the entire quality spectrum of the fish as food. Legume seeds are a good source of proteinase inhibitors with the potential to emerge as a promising tool in fish meat quality management. Many workers have studied the potent inhibitory effect of the seed flour from various legume crops on the flesh, surimi gels and visceral proteinases of fishes. The present review provides collective information about proteolysis in fish and its control by using legume seed flour as a natural source of proteinase inhibitors. Use of legume seed flour can reduce the dependence of the meat processing industry on the non-renewable synthetic chemical agents. Moreover, the use of natural products from sustainable resources also leads to the improved economics of meat production.
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Affiliation(s)
- Jaspreet Singh
- P.G. Department of Biotechnology, Khalsa College, Amritsar, Punjab 143002 India
| | - Balwinder Singh
- P.G. Department of Biotechnology, Khalsa College, Amritsar, Punjab 143002 India
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Yongsawatdigul J, Sinsuwan S. Ca2+- and Mg2+-Induced Conformational and Rheological Changes of Actomyosin Extracted from Fresh and Freeze-Thaw Tilapia. JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY 2018. [DOI: 10.1080/10498850.2018.1534301] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
Affiliation(s)
- Jirawat Yongsawatdigul
- Food Proteins Research Unit, School of Food Technology, Institute of Agricultural Technology, Suranaree University of Technology, Nakhon Ratchasima, Thailand
| | - Sornchai Sinsuwan
- School of Human Ecology (Program in Food, Nutrition and Applications), Sukhothai Thammathirat Open University, Nonthaburi, Thailand
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4
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Sutloet P, Sompongse W, Morioka K. Effect of protease inhibitors on proteolytic degradation of rohu (Labeo rohita
) gel. Int J Food Sci Technol 2018. [DOI: 10.1111/ijfs.13844] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Phatthira Sutloet
- Department of Food Science and Technology; Faculty of Science and Technology; Thammasat University; Pathum Thani 12120 Thailand
| | - Warangkana Sompongse
- Department of Food Science and Technology; Faculty of Science and Technology; Thammasat University; Pathum Thani 12120 Thailand
| | - Katsuji Morioka
- Aquatic Product Utilization Laboratory; Faculty of Agriculture; Kochi University; Monobe 200 Nankoku Kochi 783-8502 Japan
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5
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Sutloet P, Sompongse W, Morioka K. Effect of Setting Condition on the Gel-Forming Ability of Rohu. JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY 2018. [DOI: 10.1080/10498850.2018.1426068] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
Affiliation(s)
- Phatthira Sutloet
- Department of Food Science and Technology, Faculty of Science and Technology, Thammasat University, Pathum Thani, Thailand
| | - Warangkana Sompongse
- Department of Food Science and Technology, Faculty of Science and Technology, Thammasat University, Pathum Thani, Thailand
| | - Katsuji Morioka
- Aquatic Product Utilization Laboratory, Faculty of Agriculture, Kochi University, Nankoku, Kochi, Japan
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6
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Yin T, Park JW. Textural and rheological properties of Pacific whiting surimi as affected by nano-scaled fish bone and heating rates. Food Chem 2015; 180:42-47. [DOI: 10.1016/j.foodchem.2015.02.021] [Citation(s) in RCA: 18] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/07/2014] [Revised: 12/26/2014] [Accepted: 02/05/2015] [Indexed: 11/30/2022]
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7
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Effects of nano-scaled fish bone on the gelation properties of Alaska pollock surimi. Food Chem 2014; 150:463-8. [DOI: 10.1016/j.foodchem.2013.11.041] [Citation(s) in RCA: 59] [Impact Index Per Article: 5.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/28/2013] [Revised: 10/25/2013] [Accepted: 11/07/2013] [Indexed: 11/18/2022]
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8
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Yongsawatdigul J, Pivisan S, Wongngam W, Benjakul S. Gelation Characteristics of Mince and Washed Mince From Small-Scale Mud Carp and Common Carp. JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY 2013. [DOI: 10.1080/10498850.2012.664251] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
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9
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Esturk O, Park J, Thawornchinsombut S. Effects of Thermal Sensitivity of Fish Proteins from Various Species on Rheological Properties of Gels. J Food Sci 2011. [DOI: 10.1111/j.1750-3841.2004.tb18017.x] [Citation(s) in RCA: 19] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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10
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MURTHY L, PANDA S, SHAMASUNDAR B. PHYSICO-CHEMICAL AND FUNCTIONAL PROPERTIES OF PROTEINS OF TILAPIA (OREOCHROMIS MOSSAMBICUS). J FOOD PROCESS ENG 2011. [DOI: 10.1111/j.1745-4530.2008.00338.x] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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11
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Mahawanich T, Lekhavichitr J, Duangmal K. Original article: Gel properties of red tilapia surimi: effects of setting condition, fish freshness and frozen storage. Int J Food Sci Technol 2010. [DOI: 10.1111/j.1365-2621.2010.02317.x] [Citation(s) in RCA: 24] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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12
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Carvajal-Rondanelli PA, Lanier TC. Diffusion of active proteins into fish meat to minimize proteolytic degradation. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2010; 58:5300-5307. [PMID: 20380449 DOI: 10.1021/jf903580t] [Citation(s) in RCA: 11] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/29/2023]
Abstract
Proteases in fish muscle often cause undesired softening of intact meat pieces during refrigerated storage or slow cooking. Several food-grade proteinaceous inhibitors can overcome this softening if properly delivered to the intracellular sites where proteases are located. Fluorescence recovery after photobleaching (FRAP) and laser scanning confocal microscopy (LSCM) were used to measure the translational diffusion of fluorescein isothiocyanate (FITC)-labeled protease inhibitors into intact muscle fibers of halibut. Diffusion coefficients (D) of alpha-2-macroglobulin (720 kDa), soybean trypsin inhibitor (21 kDa), and cystatin (12 kDa) were measured in both muscle fibers and dilute aqueous solutions. On the time scale of the observation (35 min), cystatin and soybean trypsin inhibitor diffused through the cell membrane (sarcolemma) and sarcoplasm, but at a considerably slower rate (>10-fold difference) than in dilute aqueous solution. alpha-2-Macroglobulin did not diffuse into muscle cells within the time frame of the experiment, but did completely penetrate the cell during overnight exposure. The present study thus shows a clear dependence of D on protein inhibitor size when moving within intact skeletal muscle fibers. Low molecular weight protease inhibitors such as cystatin can be effectively diffused into intact fish muscle cells to minimize proteolytic activity and meat softening.
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Wati RK, Theppakorn T, Benjakul S, Rawdkuen S. Trypsin Inhibitor from 3 Legume Seeds: Fractionation and Proteolytic Inhibition Study. J Food Sci 2010; 75:C223-8. [DOI: 10.1111/j.1750-3841.2010.01515.x] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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14
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KISHIMURA HIDEKI, NAGAI YUJIRO, FUKUMORITA KANA, ADACHI KOHSUKE, CHIBA SATORU, NAKAJIMA SIGERU, SAEKI HIROKI, KLOMKLAO SAPPASITH, NALINANON SITTHIPPONG, BENJAKUL SOOTTAWAT, CHUN BYUNGSOO. ACID- AND HEAT-STABLE TRYPSIN INHIBITORY PEPTIDE FROM THE VISCERA OF JAPANESE COMMON SQUID ( TODARODES PACIFICUS). J Food Biochem 2010. [DOI: 10.1111/j.1745-4514.2009.00312.x] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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15
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Duangmal K, Taluengphol A. Effect of protein additives, sodium ascorbate, and microbial transglutaminase on the texture and colour of red tilapia surimi gel. Int J Food Sci Technol 2009. [DOI: 10.1111/j.1365-2621.2009.02102.x] [Citation(s) in RCA: 37] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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16
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ZHANG YIN, ZENG QINGXIAO, ZHU ZHIWEI. EFFECT OF ULTRASONIC TREATMENT ON THE ACTIVITIES OF ENDOGENOUS TRANSGLUTAMINASE AND PROTEINASES IN TILAPIA (SAROTHERODON NILOTICA) SURIMI DURING GEL FORMATION. J FOOD PROCESS ENG 2009. [DOI: 10.1111/j.1745-4530.2009.00561.x] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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18
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Martín-Sánchez A, Navarro C, Pérez-Álvarez J, Kuri V. Alternatives for Efficient and Sustainable Production of Surimi: A Review. Compr Rev Food Sci Food Saf 2009. [DOI: 10.1111/j.1541-4337.2009.00087.x] [Citation(s) in RCA: 62] [Impact Index Per Article: 4.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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19
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Tadpitchayangkoon P, Yongsawatdigul J. Comparative Study of Washing Treatments and Alkali Extraction on Gelation Characteristics of Striped Catfish (Pangasius hypophthalmus) Muscle Protein. J Food Sci 2009; 74:C284-91. [DOI: 10.1111/j.1750-3841.2009.01110.x] [Citation(s) in RCA: 18] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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20
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Yuan C, Fukuda Y, Kaneniwa M, Chen S, Cheng Y, Wang X, Konno K. Comparison of Gel-forming Properties of Silver Carp (Hypophthalmichthys molitrix) Surimi Prepared in Different Seasons. J Food Sci 2006. [DOI: 10.1111/j.1365-2621.2005.tb09961.x] [Citation(s) in RCA: 15] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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21
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Yongsawatdigul J, Piyadhammaviboon P, Singchan K. Gel-forming ability of small scale mud carp (Cirrhiana microlepis) unwashed and washed mince as related to endogenous proteinases and transglutaminase activities. Eur Food Res Technol 2006. [DOI: 10.1007/s00217-006-0266-4] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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22
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Cao MJ, Jiang XJ, Zhong HC, Zhang ZJ, Su WJ. Degradation of myofibrillar proteins by a myofibril-bound serine proteinase in the skeletal muscle of crucian carp (Carasius auratus). Food Chem 2006. [DOI: 10.1016/j.foodchem.2004.09.016] [Citation(s) in RCA: 32] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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23
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CAO MINJIE, SHAO WEI, LI YAN, HARA KENJI, WANG XICHANG, SU WENJIN. IDENTIFICATION OF A MYOFIBRIL-BOUND SERINE PROTEINASE IN THE SKELETAL MUSCLE OF SILVER CARP. J Food Biochem 2004. [DOI: 10.1111/j.1745-4514.2004.04203.x] [Citation(s) in RCA: 17] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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Gelation of threadfin bream surimi as affected by thermal denaturation, transglutaminase and proteinase(s) activities. ACTA ACUST UNITED AC 2004. [DOI: 10.1016/s0167-4501(04)80035-9] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register]
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25
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Yongsawatdigul J, Worratao A, Park J. Effect of Endogenous Transglutaminase on Threadfin Bream Surimi Gelation. J Food Sci 2002. [DOI: 10.1111/j.1365-2621.2002.tb09575.x] [Citation(s) in RCA: 54] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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26
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Ramirez J, Garcia-Carreno E, Morales O, Sanchez A. Inhibition of Modori-Associated Proteinases by Legume Seed Extracts in Surimi Production. J Food Sci 2002. [DOI: 10.1111/j.1365-2621.2002.tb10641.x] [Citation(s) in RCA: 27] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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