Porcine plasma protein as proteinase inhibitor in bigeye snapper (Priacanthus tayenus) muscle and surimi

Authors

  • Soottawat Benjakul,

    Corresponding author
    1. Department of Food Technology, Faculty of Agro-Industry, Prince of Songkla University, Hat Yai, 90112 Songkhla, Thailand
    • Department of Food Technology, Faculty of Agro-Industry, Prince of Songkla University, Hat Yai, 90112 Songkhla, Thailand
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  • Wonnop Visessanguan,

    1. BIOTEC Yothi-Research Unit, National Center for Genetic Engineering and Biotechnology, 73/1 NSTDA Building, Rama VI Road, 10400 Bangkok, Thailand
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  • Chantira Srivilai

    1. Department of Food Technology, Faculty of Agro-Industry, Prince of Songkla University, Hat Yai, 90112 Songkhla, Thailand
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Abstract

Porcine plasma protein (PPP) showed inhibitory activity towards trypsin, papain, digestive enzymes and modori-inducing proteinases from bigeye snapper. Among the fractions prepared, fraction IV-1 exhibited the highest inhibitory activity against all proteinases tested and the autolysis of fish muscle. At a level of 0.5% (w/w), both PPP and fraction IV-1 effectively prevented the degradation of myosin heavy chain in fish muscle. The inhibitory activity of fraction IV-1 was stable up to 60 °C. Incorporation of fraction IV-1 significantly increased the breaking force, deformation and water-holding capacity of surimi gel from bigeye snapper (P < 0.05). However, no increase in breaking force and deformation was found when fraction IV-1 was added at a level above 0.3% (w/w) (P > 0.05). No significant change in whiteness of surimi gel was observed with the addition of fraction IV-1 (P > 0.05).

© 2001 Society of Chemical Industry

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