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INHIBITION OF GEL WEAKENING OF THREADFIN BREAM SURIMI USING THAI LEGUME SEED PROTEINASE INHIBITORS
Author(s) -
BENJAKUL SOOTTAWAT,
VISESSANGUAN WONNOP,
THUMMARATWASIK PAIBOON
Publication year - 2000
Publication title -
journal of food biochemistry
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.507
H-Index - 47
eISSN - 1745-4514
pISSN - 0145-8884
DOI - 10.1111/j.1745-4514.2000.tb00707.x
Subject(s) - cajanus , vigna , proteinase inhibitor , legume , food science , chemistry , biology , enzyme , botany , biochemistry , agronomy
Partially purified proteinase inhibitors from cowpea (Vigna unguiculata (L) Wasp), pigeon pea (Cajanus cajan (L.) Millsp.) and bdmbara groundnuts (Voandzeia subterranea (L.) Thou) effectively inhibited sarcoplasmic modori‐inducing proteinase extracted from threadfin bream muscle in a concentration dependent manner. Incorporation of these proteinase inhibitors into threadfin bream surimi partially inhibited autolytic degradation and increased the gel force and deformation. Combination of setting and incorporating proteinase inhibitors from cowpea and bambara groundnut var. HY at the level of 30 Kcunits/g resulted in an increase in gel force and deformation by 60% and 26%, respectively. However, the lightness and whiteness of surimi gels decreased slightly when the proteinase inhibitor was added at a level of 30 kunits/g .