Chicken plasma protein: Proteinase inhibitory activity and its effect on surimi gel properties

Rawdkuen, Saroat; Benjakul, Soottawat; Visessanguan, Wonnop; Lanier, Tyre C.

doi:10.1016/j.foodres.2003.09.014

Cited by 36 publications

(31 citation statements)

References 49 publications

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“…Therefore, it is likely that the krill proteases responsible for protein degradation were retained with the proteins during the isoelectric solubilization/precipitation and are similar to cathepsin L in Pacific whiting surimi production [84]. However, there are several protease inhibitors commercially available besides BPP such as from porcine and chicken [85][86][87][88][89] sources. However, there are several protease inhibitors commercially available besides BPP such as from porcine and chicken [85][86][87][88][89] sources.…”

Section: Fish Muscle Proteins and Lipidsmentioning

confidence: 99%

Functional and Nutritional Quality of Protein and Lipid Recovered from Fish Processing by-Products and Underutilized Aquatic Species Using Isoelectric Solubilization / Precipitation

Gehring¹,

Davenport²,

Jaczynski³

2009

CNF

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The isoelectric behavior of food proteins has been well characterized in the food science literature. The isoelectric point (pI) of a protein is a pH at which the protein maintains a zero net electrostatic charge. In this state, protein-protein hydrophobic interactions overcome protein-water electrostatic interactions and the minimum solubility of proteins results. Consequently, several food science laboratories have begun active research on the application of the pI to recover functional muscle proteins, particularly fish myofibrillar proteins. Fish stocks are declining and several fisheries are currently over-exploited and may collapse by mid century. Fish processing by-products are considerable and include heads, frames, viscera, and etc. By-products are land-filled, ground-and-discarded or otherwise diverted from human consumption. By-products retain ample muscle proteins and oil. The oil contains omega-3 fatty acids. Due to the lack of commercially available technology to recover proteins and lipids from fish processing by-products or underutilized aquatic species, this tremendous resource is currently unavailable for human consumption. Fish proteins and oil from otherwise low-value by-products can be recovered using isoelectric solubilization/precipitation with recovery yields of approximately 90%. Recovered proteins and oil retain functionality and nutritional value for human food products. This article reviews the fundamental biochemical principles of food proteins and lipids as well as their structure and interaction with water in relation to the isoelectric behavior. Additionally, the most recent developments regarding application of isoelectric solubilization/precipitation to recover functional and nutritious proteins and oil from fish processing byproducts and underutilized aquatic species are addressed.

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Section: Fish Muscle Proteins and Lipidsmentioning

confidence: 99%

Functional and Nutritional Quality of Protein and Lipid Recovered from Fish Processing by-Products and Underutilized Aquatic Species Using Isoelectric Solubilization / Precipitation

Gehring¹,

Davenport²,

Jaczynski³

2009

CNF

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“…The activity of endogenous muscle cysteine proteases (mainly cathepsins) activated during cooking caused myosin degradation and subsequent loss of texture. In surimi production, too much cysteine protease activity is also undesirable , therefore proteinase inhibitors (Gracia-Carreńo, 1996) are applied to prevent gel weakening (Kang and Lanier, 2000;Rawdkuen et al, 2004). Other applications include: producing dehydrated beans, baby food, food that can be easily digested by the patients, soft sweets, food deodorization (Schmidl et al, 1994;Clemente, 2000).…”

Section: Food Processingmentioning

confidence: 99%

Cysteine Proteases

Grzonka¹,

Kasprzykowski²,

Wiczk³

2007

Industrial Enzymes

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“…Whiteness of gel prepared from red tilapia (O. niloticus Â O. placidus) surimi added with egg white, beef plasma protein and sodium ascorbate in combination with MTGase had the decrease in whiteness (Duangmal & Taluengphol, 2009). Furthermore, Rawdkuen, Benjakul, Visessanguan, and Lanier (2004) reported that gel of surimi from lizardfish had the decreased whiteness when chicken plasma protein was added. However, there was no difference in whiteness of surimi gels added with increasing levels of MTGase at all fish gelatin levels used (p40.05).…”

mentioning

confidence: 99%

Properties of surimi gel as influenced by fish gelatin and microbial transglutaminase

2013

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Chicken plasma protein: Proteinase inhibitory activity and its effect on surimi gel properties

Cited by 36 publications

References 49 publications

Functional and Nutritional Quality of Protein and Lipid Recovered from Fish Processing by-Products and Underutilized Aquatic Species Using Isoelectric Solubilization / Precipitation

Functional and Nutritional Quality of Protein and Lipid Recovered from Fish Processing by-Products and Underutilized Aquatic Species Using Isoelectric Solubilization / Precipitation

Cysteine Proteases

Properties of surimi gel as influenced by fish gelatin and microbial transglutaminase

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