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Effects of Potato Protein Isolated Using Ethanol on the Gelation and Anti-Proteolytic Properties in Pacific Whiting Surimi

Pacific whiting is a primary species utilized for surimi processing in the Pacific Northwest of the US. However, endogenous protease in Pacific whiting surimi deteriorates the quality during slow cooking. The demand for clean-labeled and economically competitive protease inhibitors has been increasi...

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Autores principales: Yoon, Won Byong, Park, Jae Won, Jung, Hwabin
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9563566/
https://www.ncbi.nlm.nih.gov/pubmed/36230190
http://dx.doi.org/10.3390/foods11193114
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author Yoon, Won Byong
Park, Jae Won
Jung, Hwabin
author_facet Yoon, Won Byong
Park, Jae Won
Jung, Hwabin
author_sort Yoon, Won Byong
collection PubMed
description Pacific whiting is a primary species utilized for surimi processing in the Pacific Northwest of the US. However, endogenous protease in Pacific whiting surimi deteriorates the quality during slow cooking. The demand for clean-labeled and economically competitive protease inhibitors has been increasing. In the present study, the anti-proteolytic effect of potato protein isolate (PPI), a by-product from the potato starch industry, prepared using 20% ethanol on the endogenous protease activity of Pacific whiting (PW) surimi was investigated. The ohmic heating method was carried out for a better assessment of the anti-proteolytic activity of inhibitors. A factorial design was carried out in which the independent variables were the four types of inhibitors and their concentration (0, 0.5, 1, 2, and 3% w/w) at two heating conditions. The heating condition was used as a blocking factor. All experiments were randomized within each block. The addition of 2% PPI which demonstrated the highest anti-proteolytic activity among five different concentrations significantly increased the breaking force, penetration distance, and water retention ability of PW surimi gel as the endogenous proteases were effectively inhibited when heated ohmically at 60 °C for 30 min prior to heating up to 90 °C. In addition, SDS-PAGE disclosed that PPI successfully retained the intensity of myofibrillar heavy chain (MHC) protein of PW surimi gels even under the condition at which proteases could be activated at 60 °C. The whiteness of gels was not negatively affected by the addition of PPI. Comparing all samples, a denser and more ordered microstructure was obtained when PPI was added. A similar trend was found from the fractal dimension (Df) of the PPI-added gel’s microstructure. Therefore, PPI could be an effective and non-allergenic protease inhibitor in PW surimi leading to retaining the integrity of high gel quality.
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spelling pubmed-95635662022-10-15 Effects of Potato Protein Isolated Using Ethanol on the Gelation and Anti-Proteolytic Properties in Pacific Whiting Surimi Yoon, Won Byong Park, Jae Won Jung, Hwabin Foods Article Pacific whiting is a primary species utilized for surimi processing in the Pacific Northwest of the US. However, endogenous protease in Pacific whiting surimi deteriorates the quality during slow cooking. The demand for clean-labeled and economically competitive protease inhibitors has been increasing. In the present study, the anti-proteolytic effect of potato protein isolate (PPI), a by-product from the potato starch industry, prepared using 20% ethanol on the endogenous protease activity of Pacific whiting (PW) surimi was investigated. The ohmic heating method was carried out for a better assessment of the anti-proteolytic activity of inhibitors. A factorial design was carried out in which the independent variables were the four types of inhibitors and their concentration (0, 0.5, 1, 2, and 3% w/w) at two heating conditions. The heating condition was used as a blocking factor. All experiments were randomized within each block. The addition of 2% PPI which demonstrated the highest anti-proteolytic activity among five different concentrations significantly increased the breaking force, penetration distance, and water retention ability of PW surimi gel as the endogenous proteases were effectively inhibited when heated ohmically at 60 °C for 30 min prior to heating up to 90 °C. In addition, SDS-PAGE disclosed that PPI successfully retained the intensity of myofibrillar heavy chain (MHC) protein of PW surimi gels even under the condition at which proteases could be activated at 60 °C. The whiteness of gels was not negatively affected by the addition of PPI. Comparing all samples, a denser and more ordered microstructure was obtained when PPI was added. A similar trend was found from the fractal dimension (Df) of the PPI-added gel’s microstructure. Therefore, PPI could be an effective and non-allergenic protease inhibitor in PW surimi leading to retaining the integrity of high gel quality. MDPI 2022-10-06 /pmc/articles/PMC9563566/ /pubmed/36230190 http://dx.doi.org/10.3390/foods11193114 Text en © 2022 by the authors. https://creativecommons.org/licenses/by/4.0/Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/).
spellingShingle Article
Yoon, Won Byong
Park, Jae Won
Jung, Hwabin
Effects of Potato Protein Isolated Using Ethanol on the Gelation and Anti-Proteolytic Properties in Pacific Whiting Surimi
title Effects of Potato Protein Isolated Using Ethanol on the Gelation and Anti-Proteolytic Properties in Pacific Whiting Surimi
title_full Effects of Potato Protein Isolated Using Ethanol on the Gelation and Anti-Proteolytic Properties in Pacific Whiting Surimi
title_fullStr Effects of Potato Protein Isolated Using Ethanol on the Gelation and Anti-Proteolytic Properties in Pacific Whiting Surimi
title_full_unstemmed Effects of Potato Protein Isolated Using Ethanol on the Gelation and Anti-Proteolytic Properties in Pacific Whiting Surimi
title_short Effects of Potato Protein Isolated Using Ethanol on the Gelation and Anti-Proteolytic Properties in Pacific Whiting Surimi
title_sort effects of potato protein isolated using ethanol on the gelation and anti-proteolytic properties in pacific whiting surimi
topic Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9563566/
https://www.ncbi.nlm.nih.gov/pubmed/36230190
http://dx.doi.org/10.3390/foods11193114
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