Proteolytic degradation of tropical tilapia surimi

J. Yongsawatdigul; Jae W. Park; P. Virulhakul; S. Viratchakul

doi:10.1111/j.1365-2621.2000.tb15967.x

Proteolytic degradation of tropical tilapia surimi

J. Yongsawatdigul, Jae W. Park, P. Virulhakul, S. Viratchakul

Department of Food Technology

Research output: Contribution to journal › Article › peer-review

38 Citations (Scopus)

Abstract

Proteolytic degradation of tropical tilapia surimi was biochemically and rheologically characterized to identify a group of proteinase(s) responsible for its textural degradation. Proteolysis of tilapia surimi occurred as the temperature increased and attained the highest activity at 65 °C. Smaller proteins with molecular weight of 116-97 kDa were noted as a result of myosin heavy chain (MHC) degradation. MHC completely disappeared when incubated at 65 °C for 4 h. Proteolysis was significantly inhibited by soybean trypsin inhibitor (SB) and leupeptin (LE). Storage modulus (G') of surimi gels mixed with either SB or LE was higher than other inhibitors indicating that serine type proteinase(s) were involved in proteolysis of tropical tilapia surimi.

Original language	English
Pages (from-to)	129-133
Number of pages	5
Journal	Journal of Food Science
Volume	65
Issue number	1
DOIs	https://doi.org/10.1111/j.1365-2621.2000.tb15967.x
Publication status	Published - 2000

Keywords

Enzymatic degradation
Serine proteinase
Surimi
Tilapia

ASJC Scopus subject areas

Food Science

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10.1111/j.1365-2621.2000.tb15967.x

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AU - Yongsawatdigul, J.

AU - Park, Jae W.

AU - Virulhakul, P.

AU - Viratchakul, S.

PY - 2000

Y1 - 2000

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AB - Proteolytic degradation of tropical tilapia surimi was biochemically and rheologically characterized to identify a group of proteinase(s) responsible for its textural degradation. Proteolysis of tilapia surimi occurred as the temperature increased and attained the highest activity at 65 °C. Smaller proteins with molecular weight of 116-97 kDa were noted as a result of myosin heavy chain (MHC) degradation. MHC completely disappeared when incubated at 65 °C for 4 h. Proteolysis was significantly inhibited by soybean trypsin inhibitor (SB) and leupeptin (LE). Storage modulus (G') of surimi gels mixed with either SB or LE was higher than other inhibitors indicating that serine type proteinase(s) were involved in proteolysis of tropical tilapia surimi.

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Proteolytic degradation of tropical tilapia surimi

Abstract

Keywords

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