Protein cross-linking ability of sarcoplasmic proteins extracted from threadfin bream

Proteinase inhibitory activity of sarcoplasmic proteins from threadfin bream (Nemipterus spp.)

“…The gel‐enhancing effect of tilapia SpC was due to the cross‐linking of MHC mediated by transglutaminase activity 2. Sarcoplasmic protein from threadfin bream also catalyzed cross‐linking reaction of bovine serum albumin 3. However, the cross‐linking activity of TBSP on MHC of lizardfish surimi was not evident in this study.…”

“…This enhancing effect was attributed to the action of endogenous TGase presenting in tilapia sarcoplasmic protein. Sarcoplasmic protein from threadfin bream also induced cross‐linking of bovine serum albumin and exhibited the gel‐enhancing effect on lizardfish surimi 3…”

Gelation characteristics of tropical surimi under water bath and ohmic heating

“…Addition of 10 g kg À1 egg white proteins to LF surimi and pre-incubated at 25 C prior to heating at 90 C resulted in an increase in breaking force (Yongsawatdigul & Piyadhammaviboon, 2004). In addition, addition of other protein additives including chicken plasma proteins and fish sarcoplasmic proteins effectively minimized proteolysis and improved textural properties of BF and LF (Piyadhammaviboon, & Yongsawatdigul, 2009;Rawdkuen, Benjakul, Visessanguan, & Lanier, 2005). Ohmic heating also improved textural properties of TB, BS, and LF gels with addition of egg white proteins.…”

Protein and water recovery from poultry processing wastewater integrating microfiltration, ultrafiltration and vacuum membrane distillation

“…In the fishing industry, the production of 1 kg of surimi from fish yields usually requires 20 L of water (Piyadhammaviboon and Yongsawatdigul 2009). It was found that a similar amount of water is used when producing surimi-like material from poultry yields.…”