Proteolytic degradation of tropical tilapia surimi

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

Research output: Contribution to journalArticle

36 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 languageEnglish
Pages (from-to)129-133
Number of pages5
JournalJournal of Food Science
Volume65
Issue number1
DOIs
Publication statusPublished - 2000 Jan 1

Keywords

  • Enzymatic degradation
  • Serine proteinase
  • Surimi
  • Tilapia

ASJC Scopus subject areas

  • Food Science

Fingerprint Dive into the research topics of 'Proteolytic degradation of tropical tilapia surimi'. Together they form a unique fingerprint.

  • Cite this

    Yongsawatdigul, J., Park, J. W., Virulhakul, P., & Viratchakul, S. (2000). Proteolytic degradation of tropical tilapia surimi. Journal of Food Science, 65(1), 129-133. https://doi.org/10.1111/j.1365-2621.2000.tb15967.x