Identification of Proteolytic Activities of Gel-Degrading Factors in Three Lizardfish Species.

Suwansakornkul, Pantip; Itoh, Yoshiaki; Hara, Shunji; Obatake, Atsushi

doi:10.2331/suisan.59.1039

Cited by 19 publications

(17 citation statements)

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“…They suggested that the protease induced at 60 °C of wanieso and tokageeso belong to serine protease. In the current study, the amount of EDTA required was higher than the dose required for other fish species (1460 mg g −1 sample in lizardfish; Suwansakornkul et al ., ). Our results suggested that proteolysis of unwashed rohu gel resulted mainly from cysteine protease, whereas serine protease and metalloprotease played a minor role.…”

Section: Resultsmentioning

confidence: 97%

“…The same was found in samples with SB at all concentrations, and in the sample with EDTA at concentration of 2500 mg g −1 sample. However, this amount of EDTA was higher than the doses used for other fish species (Suwansakornkul et al ., ). In contrast, the E64 had an inhibitory effect on proteolysis activity less than 30%.…”

Section: Resultsmentioning

confidence: 97%

“…Suwansakornkul et al . (), who studied the identification of proteolytic activities of gel‐degrading factors in three lizard fish, found that the MHC degradation of unwashed wanieso lizardfish ( Saurida wanieso ) and tokageeso lizardfish gel ( Saurida elongata ) were strongly inhibited by the LE and SB. They suggested that the protease induced at 60 °C of wanieso and tokageeso belong to serine protease.…”

Section: Resultsmentioning

confidence: 99%

“…Suwansakornkul et al . () found that the MHC degradation of washed maeso lizardfish ( Saurida undosquamis ) gel was effectively inhibited by the addition of LE and E64. They suggested that the protease induced at 60 °C of maeso belong to cysteine protease.…”

Section: Resultsmentioning

confidence: 99%

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Effect of protease inhibitors on proteolytic degradation of rohu (Labeo rohita) gel

Sutloet

Sompongse

Morioka

2018

Int J of Food Sci Tech

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Summary Endogenous proteases are responsible for gel weakening of fish muscle protein. We investigated inhibitory effect of four selected protease inhibitors: soya bean trypsin inhibitor, leupeptin, E64 and EDTA, to identify the protease groups responsible for gel degradation in both unwashed and washed rohu (Labeo rohita) gel. The protease inhibitory activity was determined by percentage inhibition and SDS‐PAGE pattern. Leupeptin and E64 showed a strong inhibition on the autolysis of unwashed gel, and myosin heavy chain (MHC) band was recovered by the addition of them. The results suggested that cysteine protease was the major endogenous protease involved in the autolysis. In the case of the washed gel, leupeptin and soya bean trypsin inhibitor were shown to have a strong inhibitory effect. Also, the addition of these inhibitors increased the intensity of the MHC band. The results implied that serine protease played an important role in the degradation of the gel network.

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Section: Resultsmentioning

confidence: 97%

Section: Resultsmentioning

confidence: 97%

Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

See 2 more Smart Citations

Effect of protease inhibitors on proteolytic degradation of rohu (Labeo rohita) gel

Sutloet

Sompongse

Morioka

2018

Int J of Food Sci Tech

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“…Cao, Osatomi, Hara, and Ishihara (2000) reported that a serine myofibril-bound proteinase in lizardfish, with a molecular mass of 29 kDa, hydrolyzed MHC at 55-60°C. Suwansakornkul, Itoh, Hara, and Obatake (1993) also reported that the modori-inducing (at 40°C) factors in washed mince of three lizardfish species were serine and cysteine proteinases.…”

Section: Inhibitory Activity Of Cpp On the Autolysis Of Mince And Wasmentioning

confidence: 94%

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

Rawdkuen

Benjakul

Visessanguan

et al. 2004

Food Research International

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Effect of microbial transglutaminase on autolysis and gelation of lizardfish surimi

Yongsawatdigul

Piyadhammaviboon

2005

J Sci Food Agric

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In the absence of microbial transglutaminase (MTGase), the textural properties of lizardfish surimi (Saurida spp) improved when pre-incubated at 4 and 25 • C for 24 and 4 h, respectively. MTGase optimally catalyzed incorporation of monodansylcadaverine (MDC) into surimi at 40 • C. Addition of MTGase appeared to reduce autolytic activity at 25 and 40 • C, but had no effect on autolytic activity at 65 • C. Breaking force and deformation of lizardfish surimi significantly improved when 0.1 unit MTGase g −1 surimi (1.8 g kg −1 ) was added and pre-incubated at either 25 or 40 • C. Textural properties improved concomitant with cross-linked polymers of myosin heavy chain and tropomyosin, but not actin. Addition of MTGase also improved the storage modulus (G ). The gel network of surimi mixed with MTGase and pre-incubated at 40 • C readily formed during the pre-incubation period, while formation of the gel network began at 48.1 • C in the absence of MTGase.

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Identification of Proteolytic Activities of Gel-Degrading Factors in Three Lizardfish Species.

Cited by 19 publications

References 0 publications

Effect of protease inhibitors on proteolytic degradation of rohu (Labeo rohita) gel

Effect of protease inhibitors on proteolytic degradation of rohu (Labeo rohita) gel

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

Effect of microbial transglutaminase on autolysis and gelation of lizardfish surimi

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