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

Journal of the Science of Food and Agriculture

Volumn 81, Issue 10, 2001, Pages 1039-1046

  Benjakul, Soottawat ^a,b   Visessanguan, Wonnop ^b   Srivilai, Chantira ^a,b  

^a PRINCE OF SONGKLA UNIVERSITY   (Thailand)

^b NATIONAL SCIENCE AND TECHNOLOGY DEVELOPMENT AGENCY   (Thailand)

Author keywords

Bigeye snapper; Inhibitors; Modori; Porcine plasma protein; Proteinases

Indexed keywords

CHEMICAL AND PHYSICAL PROPERTIES; CONCENTRATION (PARAMETERS); ENZYME INHIBITION; FOOD BIOTECHNOLOGY; MUSCLE; PLASMA PROTEIN; PROTEIN STABILITY; PROTEINASE INHIBITOR; SURIMI; SWINE; TEMPERATURE;

FOOD PROCESSING;

EID: 0034926488     PISSN: 00225142     EISSN: None     Source Type: Journal    
DOI: 10.1002/jsfa.887     Document Type: Article

References (39)

1. Use of haemoglobin on foods - A review
2. Baking properties of plasma protein isolate
3. Hygienic production and use of blood plasma in the manufacture of meat products
4. Functional aspects of blood plasma proteins. I. Separation and characterization
5. Functional aspects of blood plasma proteins. II. Gelling properties
6. Functional aspects of blood plasma proteins. III. Interaction with other proteins and stabilizers
7. Preparation and properties of serum and plasma proteins. IV. A system for the separation into fractions of the protein and lipoprotein components of biological tissues and fluids
8. Mechanisms of fish muscle gelation
9. Enzyme-catalyzed cross-linking and degradation of myosin heavy chain in walleye pollack surimi paste during setting
10. Identification of 170k component which appears in the setting process of surimi gel
11. Protease inhibitor effects on torsion measurements and autolysis of Pacific whiting surimi
12. Evaluation of protease inhibitors in Pacific whiting surimi
13. Whey protein concentrate as a proteinase inhibitor in Pacific whiting surimi
14. Bovine plasma protein functions in surimi gelation compared with cysteine protease inhibitors
15. Pig plasma protein: Potential use as proteinase for surimi manufacture. Inhibitory activity and the active component
16. Setting and gel properties of bigeye snapper (Priacanthus tayemus) surimi as affected by porcine plasma proteins
17. Surimi gel enhancement by bovine plasma proteins
18. Corn cystatin I expressed in Escherichia coli: Investigation of its inhibitory profile and occurrence in corn kernels
19. The determination of trypsin inhibitor levels in food stuffs
20. Inhibitory effects of legume seed extracts on fish proteinases
21. Measurement of free and expressible drips
22. Protein measurement with the Folin phenol reagent
23. Cleavage of structural proteins during the assembly of the head of bacteriophage T4
24. Close genetic linkage between four plasma α-protease inhibitor loci (Pi1, Po1A, Po1B, Pi2) in pigs
25. Extensive genetic polymorphism of four plasma α-protease inhibitors in pigs and evidence for tight linkage between the structural loci of these inhibitors
26. Polymorphism of pig serum α-protease inhibitor-3 (PI3) and assignment of the locus to the Pi1, Po1A, Po1B, Pi2, Igh linkage group
27. Pig plasma α-protease inhibitors PI2, PI3 and PI4 are members of the antichymotrypsin family
28. Pig plasma protease inhibitor gene complex: Isolation and partial characterization of three inhibitors
29. 2-Macroglobulin: An introduction
30. 2-macroglobulin with proteinases
31. Purification and characterization of low molecular weight kininogen from pig plasma
32. Proteolytic activity of surimi from Pacific whiting (Merluccius productus) and heat-set gel texture
33. Proteolytic activity in Pacific whiting and effects of surimi processing
34. Chemistry of surimi gelation
35. Physicochemical changes in Pacific whiting muscle proteins during iced storage
36. Comparison of reactivity of transglutaminase to various fish actomyosin
37. A study on the cross-linking reaction of myosin in kamaboko 'suwari' gels