Porcine plasma proteins as gel enhancer in bigeye snapper (Priacanthus tayenus) surimi

Journal of Food Biochemistry

Volumn 25, Issue 4, 2001, Pages 285-305

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

^a PRINCE OF SONGKLA UNIVERSITY   (Thailand)

^b NATIONAL SCIENCE AND TECHNOLOGY DEVELOPMENT AGENCY   (Thailand)

Author keywords

[No Author keywords available]

Indexed keywords

LUTJANUS LUTJANUS; PRIACANTHUS TAYENUS; SUIDAE;

EID: 0035457403     PISSN: 01458884     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1745-4514.2001.tb00741.x     Document Type: Article

References (35)

1. AKAZAWA, H., MIYAUCHI, Y., SAKURADA, K., WASSON, K.H. and REPPOND, K.D. 1993. Evaluation of protease inhibitors in Pacific whiting surimi. J. Aquat. Food Prod. Technol. 2(3), 79-95.
2. AN, H., PETERS, M.Y. and SEYMOUR, T.A. 1996. Roles of endogenous enzymes in surimi gelation. Trends Food. Sci. Technol. 7, 321-327.
3. ARAKI, H. and SEKI, N. 1993. Comparison of reactivity of transglutaminase to various fish actomyosins. Nippn Suisan Gakkaishi. 59, 711-716.
4. BENJAKUL, S. and VISESSANGUAN, W. 2000. Pig plasma protein: potential use as proteinase inhibitor for surimi manufacture. Inhibitory activity and active components. J. Sci. Food Agric. 80, 1351-1356.
5. BENJAKUL, S., VISESSANGUAN, W. and SRIVILAI, C. 2001. Gel properties of bigeye snapper (Priacanthus tayemus) surimi as affected by setting and porcine plasma proteins. J. Food Quality 24, In press.
6. CHAWLA, S.P., VENUGOPOL, V. and NAIR, P.M. 1996. Gelation of proteins from washed muscle of threadfin bream (Nemipterus japonicus) under mild acidic conditions. J. Food Sci. 54, 1116-1119.
7. COHN, E.J., STRONG, L.E., HUGHES, W.L., MUFORD, D.J., ASHWORTH, J.N., MELIN, M. and TAYLOR, H.L. 1946. 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. J. Amer. Chem. Soc. 68, 459-475.
8. CURTIS, C.G., BROWN, K.L., CREDO, R.B., DOMANIK, R.A., GRAY, P., STENBERG, P. and LORAND, L. 1974. Calcium-dependent unmasking of active center cysteine during activation of fibrin stabilizing factor. Biochemistry 13, 3774-3780.
9. FOLK, J.E. 1983. Mechanism and basis for specificity of transglutaminase-catalyzed ε-(γ-glutamyl)lysine bond formation. Adv. Enzymol. 54, 1-56.
10. FOLK, J.E. and CHUNG, S.I. 1973. Molecular and catalytic properties of transglutaminases. Adv. Enzymol. 38, 109-191.
11. GREENBERG, C.S., BIRCKBICHLER, P.L. and RICE, R.H. 1991. Transglutaminases: multifunctional cross-linking enzymes that stabilize tissues. FASEB J. 5, 3071-3077.
12. GREENBERG, C.S. and SHUMAN, M.A. 1982. The zymogen forms of blood coagulation factor XIII bind specifically to fibrinogen. J. Biol. Chem. 257, 6096-6101.
13. JANUS, T.J., LEWIS, S.D., LORAND, L. and SHAFER, J.A. 1983. Promotion of thrombin-catalzed activation of factor XIII by fibrinogen. Biochemistry 22, 6269-6272.
14. JIANG, S.T. and LEE, J.J. 1992. Purification, characterization of pig plasma factor XIIIa. J. Agric. Food Chem. 40, 1101-1107.
15. KANG, I.S. and LANIER, T.C. 1999. Bovine plasma protein functions in surimi gelation compared with cysteine protease inhibitors. J. Food Sci. 64, 842-846.
16. KIMURA, I., SUGIMOTO, M., TOYODA, K., SEKI, N., ARAI, K. and FUJITA, T. 1991. A study on the cross-linking reaction of myosin in kamaboko "suwari" gels. Nippon Suisan Gakkaishi 57, 1389-1396.
17. KUMAZAWA, Y., NUMAZAWA, T. SEGURO, K. and MOTOKI, M. 1995. Suppresion of surimi gel setting by transglutaminase inhibitors. J. Food Sci. 60, 715-717.
18. LAEMMLI, U.K. 1970. Cleavage of structural proteins during the assembly of head of bacteriophage T4. Nature 227, 680-685.
19. LEWIS, S.D., JANUS, T.J., LORAND, L. and SHAFER, J.A. 1985. Regulation of formation of factor XIIIa by its fibrin substrates. Biochemistry 24, 6772-6777.
20. LORAND, L., GRAY, A.J., BROWN, K., CREDO, R.B., CURTIS, C.G., DOMINIK, R.A. and STENBERG, P. 1974. Dissociation of the subunit structure of fibrin stabilizing factor during activation of the zymogen. Biochem. Biophys. Res. Comm. 56, 914-922.
21. LOWRY, O.H., ROSEBROUGH, N.J., FARR, A.L. and RANDALL, R.J. 1951. Protein meaurement with Polin phenol reagent. J. Biol. Chem. 193, 256-275.
22. MORRISSEY, M.T., WU, J.W., LIN, D. and AN, H. 1993. Protease inhibitor effects on torsion measurements and autolysis of Pacific whiting surimi. J. Food Sci. 55, 1054-1059.
23. NFI. 1991. A Manual of Standard Methods for Measuring and Specifying the Properties of Surimi. (T.C. Lanier, K. Hart and R.E. Martin, eds.) National Fisheries Institute, Washington, DC.
24. NG, C.S. 1987. Measurement of free and expressible drips. In Laboratory Manual on Analytical Methods and Procedures for Fish and Fish Products, (H. Hasegawa, ed.) pp. A-4.1-A-4.3, Marine Fisheries Research Department, Southeast Asian Fisheries Development Center, Singapore.
25. NI, S., NOZAWA, H. and SEKI, N. 1999. The combined effect of transglutaminase and protease inhibitors on the thermal gelation of actomyosin sol from carp and salmon muscles. Fish. Sci. 65, 606-612.
26. NIWA, E. 1992. Chemistry of surimi gelation. Ch. 16. In Surimi Technology, (T.C. Lanier and C.M. Lee, eds.) pp. 167-179, Marcel Dekker, New York.
27. ROBINSON, H.W. and HODGEN, C.G. 1940. The biuret reaction in the determination of serum protein. I. A study of the condition necessary for the production of the stable color which bears a quantitative relationship to the protein concentration. J. Biol. Chem. 135, 707-725.
28. SAKAMOTO, H., KUMAZAWA, Y., TOIGUCHI, S., SEGURO, K., SOEDA, T. and MOTOKI, M. 1995. Gel strength enhancement by addtion of microbial transglutaminase during onshore surimi manufacture. J. Food Sci. 60, 300-304.
29. SEGURO, K., KUMAZAWA, Y., OHTSUKA, T., TOIGUCHI, S. and MOTOKI, M. 1995. Microbial transglutaminase and ε-(γ-glutamyl)lysine crosslink effects on elastic properties of kamaboko gels. J. Food Sci. 60, 305-311.
30. SEKI, N., UNO, H., LEE, N.H., KIMURA, I., TOYODA, K., FUJITA, T. and ARAI, K. 1990. Transglutaminase activity in Alaska pollock muscle and surimi, and its reaction with myosin B. Nippon Suisan Gakkaishi 56, 125-132.
31. SEYMOUR, T.A., PETERS, M.Y., MORRISSEY, M.T. and AN, H. 1997. Surimi gel enhancement by bovine plasma proteins. J. Agric. Food Chem. 45, 2919-2923.
32. nd Ed., McGraw-Hill, New York.
33. TAKAGI, J., SAITO, Y., KIKUCHI, T. and INADA, Y. 1986. Modification of transglutaminase assay: use of ammonium sulfate to stop the reaction. Anal. Biochem. 153, 295-298.
34. TAKAGI, T. and DOOLITTLE, R.F. 1974. Amino acid sequence studies on factor XIII and the peptide released during its activation by thrombin. Biochemistry 13, 750-756.
35. TSUKAMASA, Y., SATO, K., TMAI, K., SHIMIZU, Y., YMAI, C., SUGIYAMA, M., MINEGISHI, Y. and KAWABATA, M. 1993. ε-(γ-Glutamyl lysine crosslink formation in sardine myofibril sol during setting at 25C. J. Food Sci. 58, 785-787.