Proteolysis and Its Control Using Protease Inhibitors in Fish and Fish Products: A Review

Singh, Avtar; Benjakul, Soottawat

doi:10.1111/1541-4337.12337

Cited by 144 publications

(112 citation statements)

References 148 publications

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“…Fish, as one of the foremost human consumption sources, can deteriorate during postmortem storage due to a variety of complex microbiological, physiological, chemical, and biochemical processes, resulting in a loss of freshness (Carrera, Canas, & Gallardo, 2013;Wu, Pu, & Sun, 2019). Endogenous proteases are reported to be involved in fish softening during early postmortem storage, which is critical to muscle quality (Ahmed, Donkor, Street, & Vasiljevic, 2015;Singh & Benjakul, 2018).…”

Section: Introductionmentioning

confidence: 99%

Effects of µ‐calpain oxidation on Coregonus peled myofibrillar protein degradation in vitro

Qin

Deng

Lei

et al. 2020

Journal of Food Science

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The aim of this study was to evaluate the effect of µ‐calpain oxidation on Coregonus peled myofibrillar protein degradation. In the present study, a hydroxyl radical oxidation system was selected to investigate oxidative modification on µ‐calpain activity and its degradation on C. peled myofibrillar protein. When subjected to oxidation, the carbonyl content of µ‐calpain significantly increased with the increasing of oxidation levels, and oxidation modification promoted the µ‐calpain activity. Incubation of C. peled myofibrillar protein with oxidized µ‐calpain resulted in the enhanced degradation of myosin heavy chains, actin, and troponin T, but the degradation of desmin at higher levels of oxidation was slightly inhibited, based on sodium dodecyl sulfate polyacrylamide gel electrophoresis and western blotting. This study suggests that oxidation treatment of µ‐calpain could accelerate myofibrillar proteolysis through regulating the enzyme activity during postmortem aging. Practical Application Endogenous proteases, especially µ‐calpain, are reported to be involved in fish softening during early postmortem storage, which is critical to muscle quality. The cysteine residues of proteins are particularly sensitive to oxidation. The investigation of the effect of oxidation on µ‐calpain (a cysteine protease) activity allows for the monitoring of its role in the postmortem proteolysis of fish myofibrils and the associated softening of fish meat, in an attempt to minimize this softening.

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Section: Introductionmentioning

confidence: 99%

Effects of µ‐calpain oxidation on Coregonus peled myofibrillar protein degradation in vitro

Qin

Deng

Lei

et al. 2020

Journal of Food Science

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“…To enhance the gel properties, a variety of additives with different functions have been incorporated into surimi. Some of them inhibit proteolysis (Quan & Benjakul, 2017;Singh & Benjakul, 2018), or induce protein cross-linking (Vate et al, 2015;Sae-Leaw et al, 2018). Phenolic compounds or hydrocolloids such as gellan have been used to enhance gel properties of surimi (Buamard et al, 2017;Petcharat & Benjakul, 2018).…”

Section: Introductionmentioning

confidence: 99%

Effect of chitooligosaccharide from squid pen on gel properties of sardine surimi gel and its stability during refrigerated storage

Singh

Benjakul

Prodpran

2019

Int J of Food Sci Tech

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Summary Effect of chitooligosaccharide from squid pen prepared using lipase (COS‐L) at various concentrations (0–30 g kg−1) on gel properties of sardine surimi gel was investigated. Breaking force (BF) and deformation (DF) of gel were increased, when COS‐L level was increased up to 10 g kg−1 (P < 0.05). Water holding capacity and whiteness of gel were improved with the addition of COS‐L than those of control. Gel added with 10 g kg−1 COS‐L had denser network with higher likeness score for all sensory attributes, compared to control. When gel incorporated with 10 g kg−1 COS‐L was stored at 4 °C, BF, DF and whiteness were maintained during 10 days of storage. Textural properties of surimi gel added with COS‐L were higher than those of control throughout storage. Thus, incorporation of 10 g kg−1 COS‐L could improve gel properties of sardine surimi gel and retarded the deterioration of gel properties during refrigerated storage.

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“…Fish by-products are highly perishable because of several chemical and biological changes that take place immediately after capture (Falch et al, 2007;Le Gouic et al, 2019;Vázquez et al, 2019). Moreover, during storage and transportation, the nutritional and sensory quality of these fish and their by-products may deteriorate due to the spoilage mediated by microbial and enzymatic reactions (Singh and Benjakul, 2018). In this connection, less attention has been paid to the preservation of by-products and hence conservation of their nutritional quality is one of the main challenges facing the industry.…”

Section: Introductionmentioning

confidence: 99%

“…In this connection, less attention has been paid to the preservation of by-products and hence conservation of their nutritional quality is one of the main challenges facing the industry. For instance, protease-mediated protein degradation should be controlled or minimized as a high degree of hydrolysis of raw materials may create bitter taste peptides (Singh and Benjakul, 2018;Alder-Nissen, 1984) and together with lipid peroxidation may cause variability in raw material (Alder-Nissen, 1984;Olsen et al, 2014). The acceptable levels of lipid and protein Utilization of marine by-products for the recovery of value-added products Shahidi et al hydrolysis are highly product specific, depending on the end use of products (Falch, et al, 2007;Guérard et al, 2005).…”

Section: Introductionmentioning

confidence: 99%

Utilization of marine by-products for the recovery of value-added products

Shahidi¹,

Varatharajan²,

Han³

et al. 2019

JFB

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The world fisheries resources have exceeded 160 million tons in recent years. However, every year a considerable amount of total catch is discarded as by-catch or as processing leftovers, and that includes trimmings, fins, frames, heads, skin, viscera and among others. In addition, a large quantity of processing by-products is accumulated as shells of crustaceans and shellfish from marine bioprocessing plants. Recognition of the limited marine resources and the increasing environmental pollution has emphasized the need for better utilization of the by-products. Marine by-products contain valuable protein and lipid fractions, minerals, enzymes as well as many other components. The major fraction of by-products are used for feed production-in making fish meal/oil, but this has low profitability. However, there are many ways in which the fish and shellfish waste could be better utilized, including the production of novel food ingredients, nutraceuticals, pharmaceuticals, biomedical materials, fine chemicals, and other value-added products. In recent times, much research is conducted in order to explore the possible uses of different by-products. This contribution primarily covers the characteristics and utilization of the main ingredients such as protein, lipid, chitin and its derivatives, enzymes, carotenoids, and minerals originating from marine by-products.

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Proteolysis and Its Control Using Protease Inhibitors in Fish and Fish Products: A Review

Cited by 144 publications

References 148 publications

Effects of µ‐calpain oxidation on Coregonus peled myofibrillar protein degradation in vitro

Effects of µ‐calpain oxidation on Coregonus peled myofibrillar protein degradation in vitro

Effect of chitooligosaccharide from squid pen on gel properties of sardine surimi gel and its stability during refrigerated storage

Utilization of marine by-products for the recovery of value-added products

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