Structure and Functional Properties Bream Sarcoplasmic of Modified Threadfin Protein

N Krasaechol; R Sanguandeekul; K Duangmal; Richard Owusu-Apenten

doi:10.1016/j.foodchem.2007.03.075

Structure and Functional Properties Bream Sarcoplasmic of Modified Threadfin Protein

N Krasaechol, R Sanguandeekul, K Duangmal, Richard Owusu-Apenten

Research output: Contribution to journal › Article › peer-review

43 Citations (Scopus)

Abstract

Surimi wash-water contains up to 30% of protein from fish muscle that is currently underutilized. This paper describes the effect of acetylation, succinylation, trypsin hydrolysis or pre-heating at 55 degrees C on the emulsification and foaming properties of a threadfin bream sarcoplasmic protein (TBSP) model for wash-water protein. Multiple regression analysis showed that emulsification and foaming characteristics were differentially affected by TBSP surface hydrophobicity (S-o), solubility in water (S-w) and free amino group (fNH(2)) concentration. Emulsification activity index (EAI) for TBSP was most enhanced by succinylation, whereas the foaming capacity (FC) was more effectively extended by trypsin hydrolysis. Structure-function relationships for emulsification were different from those associated with foaming or for ensuring the stability of these food dispersions. This study suggests that surimi wash-water protein functionality can be improved by protein modification. Further strategies may be needed to stabilize fish protein stabilized emulsions and foams

Original language	English
Pages (from-to)	1-10
Journal	Food Chemistry
Volume	107
Issue number	1
DOIs	https://doi.org/10.1016/j.foodchem.2007.03.075
Publication status	Published (in print/issue) - 1 Mar 2008

Bibliographical note

Reference text: 1. ACHOURI A
Enzymatic hydrolysis of soy protein isolate and effect of succinylation on the functional properties of resulting protein hydrolysates
FOOD RESEARCH INTERNATIONAL 31 : 617 1998
2. ADLERNISSEN J
DETERMINATION OF THE DEGREE OF HYDROLYSIS OF FOOD PROTEIN HYDROLYSATES BY TRINITROBENZENESULFONIC ACID
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 27 : 1256 1979
3. ALIZADEHPASDAR N
Comparison of protein surface hydrophobicity measured at various pH values using three different fluorescent probes
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 48 : 328 2000
4. ASHIE INA
Mechanisms for controlling enzymatic reactions in foods
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION 36 : 1 1996
5. BENJAKUL S
Characterization of proteinase recovered from Pacific whiting surimi wash water
JOURNAL OF FOOD BIOCHEMISTRY 22 : 1 1998
6. BENJAKUL S
Recovery of proteinase from Pacific whiting surimi wash water
JOURNAL OF FOOD BIOCHEMISTRY 21 : 431 1997
7. CAMPBELL L
Modification of functional properties of egg-white proteins
NAHRUNG-FOOD 47 : 369 2003
8. DAVIS PJ
Protein modification by thermal processing
ALLERGY 53 : 102 1998
9. DJAGNY KB
Gelatin: A valuable protein for food and pharmaceutical industries: Review
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION 41 : 481 2001
10. FARES K
Physicochemical interactions between aroma compounds and milk proteins: Effect of water and protein modification
JOURNAL OF DAIRY SCIENCE 81 : 82 1998
11. FRANZEN KL
FUNCTIONAL PROPERTIES OF SUCCINYLATED AND ACETYLATED LEAF PROTEIN
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 24 : 914 1976
12. GRUENER L
Effects of acetylation and succinylation on the physicochemical properties of the canola 12S globulin .1.
FOOD CHEMISTRY 60 : 357 1997
13. GRUENER L
Effects of acetylation and succinylation on the functional properties of the canola 12S globulin
FOOD CHEMISTRY 60 : 513 1997
14. GUAN X
Some functional properties of oat bran protein concentrate modified by trypsin
FOOD CHEMISTRY 101 : 163 DOI 10.1016/j.foodchem.2006.01.011 2007
15. HABEEB AFS
BIOCH BIOPHISICA ACT 29 : 589 1958
16. HAMADA JS
DEAMIDATION OF FOOD PROTEINS TO IMPROVE FUNCTIONALITY
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION 34 : 283 1994
17. HASKARD CA
Hydrophobicity of bovine serum albumin and ovalbumin determined using uncharged (PRODAN) and anionic (ANS(-)) fluorescent probes
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 46 : 2671 1998
18. JAOEN P
FISH PROCESSING TECH : 212 1992
19. KATO A
HYDROPHOBICITY DETERMINED BY A FLUORESCENCE PROBE METHOD AND ITS CORRELATION WITH SURFACE-PROPERTIES OF PROTEINS
BIOCHIMICA ET BIOPHYSICA ACTA 624 : 13 1980
20. KAWAI Y
EMULSIFYING ACTIVITY OF HEAT-TREATED SARCOPLASMIC PROTEIN FROM SARDINE
FISHERIES SCIENCE 61 : 852 1995
21. KIM JS
Characterization of acid-soluble collagen from Pacific whiting surimi processing byproducts
JOURNAL OF FOOD SCIENCE 69 : C637 2004
22. KINSELLA JE
CRITICAL REV FOOD SC 7 : 219 1976
23. KNOPFE C
Acetylation and succinylation of faba bean legumin: Modification of hydrophobicity and conformation
NAHRUNG-FOOD 42 : 194 1998
24. KOSTERS HA
Chemical processing as a tool to generate ovalbumin variants with changed stability
BIOTECHNOLOGY AND BIOENGINEERING 84 : 61 DOI 10.1002/bit.10749 2003
25. KRASAECHOL N
IFT ANN M : 2005
26. KRAUSE JP
Some physicochemical and interfacial properties of native and acetylated legumin from faba beans (Vicia faba L)
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 44 : 429 1996
27. KRISTINSSON HG
Fish protein hydrolysates: Production, biochemical, and functional properties
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION 40 : 43 2000
28. LAKKIS J
COMPARATIVE PERFORMANCE OF CHEMICALLY AND ENZYMATICALLY MODIFIED WHEY PROTEINS
FOOD CHEMISTRY 43 : 93 1992
29. LICHAN E
HYDROPHOBICITY AND SOLUBILITY OF MEAT PROTEINS AND THEIR RELATIONSHIP TO EMULSIFYING PROPERTIES
JOURNAL OF FOOD SCIENCE 49 : 345 1984
30. LIN TM
RECOVERED PROTEIN AND RECONDITIONED WATER FROM SURIMI PROCESSING WASTE
JOURNAL OF FOOD SCIENCE 60 : 4 1995

31. MARTI C
RECOVERY OF PROTEINS FROM FISH-MEAL FACTORY WASTEWATERS
PROCESS BIOCHEMISTRY 29 : 39 1994
32. MONTERO P
Recovery and functionality of wash water protein from krill processing
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 46 : 3300 1998
33. MORIOKA K
Relationship between the myofibrillar protein gel strengthening effect and the composition of sarcoplasmic proteins from Pacific mackerel
FISHERIES SCIENCE 63 : 111 1997
34. MORRISSEY MT
SURIMI SURIMI SEAFOO : 279 2005
35. MORRISSEY MT
SURIMI SURIMI SEAFOO : 1 2000
36. NYMAN R
The effect of heat treatment on anilinonaphthalene-8-sulphonate binding to rapeseed albumin (napin)
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 74 : 485 1997
37. OLIVER CM
Creating proteins with novel functionality via the Maillard reaction: A review
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION 46 : 337 DOI 10.1080/10408690590957250 2006
38. OWUSUAPENTEN RK
PROTEINS FOOD PROCES : 217 2004
39. PALLANT J
SPSS SURVIVAL MANUAL : 2001
40. PANYAM D
Enhancing the functionality of food proteins by enzymatic modification
TRENDS IN FOOD SCIENCE & TECHNOLOGY 7 : 120 1996
41. PEARCE KN
EMULSIFYING PROPERTIES OF PROTEINS - EVALUATION OF A TURBIDIMETRIC TECHNIQUE
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 26 : 716 1978
42. PETERSON GL
SIMPLIFICATION OF PROTEIN ASSAY METHOD OF LOWRY ET AL - WHICH IS MORE GENERALLY APPLICABLE
ANALYTICAL BIOCHEMISTRY 83 : 346 1977
43. PHILLIPS LG
STANDARDIZED PROCEDURE FOR MEASURING FOAMING PROPERTIES OF 3 PROTEINS, A COLLABORATIVE STUDY
JOURNAL OF FOOD SCIENCE 55 : 1441 1990
44. PHILLIPS LG
EFFECTS OF SUCCINYLATION ON BETA-LACTOGLOBULIN FOAMING PROPERTIES
JOURNAL OF FOOD SCIENCE 55 : 1735 1990
45. ROLLER S
BIOTECHNOLOGY IN THE PRODUCTION AND MODIFICATION OF BIOPOLYMERS FOR FOODS
CRITICAL REVIEWS IN BIOTECHNOLOGY 12 : 261 1992
46. SATHIVEL S
Properties of protein powders from arrowtooth flounder (Atheresthes stomias) and herring (Clupea harengus) byproducts
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 52 : 5040 DOI 10.1021/jf0351422 2004
47. SATHIVEL S
Functional, nutritional, and rheological properties of protein powders from arrowtooth flounder and their application in mayonnaise
JOURNAL OF FOOD SCIENCE 70 : E57 2005
48. SCILINGO AA
Amaranth protein isolates modified by hydrolytic and thermal treatments. Relationship between structure and solubility
FOOD RESEARCH INTERNATIONAL 35 : 855 2002
49. SIKORSKI ZE
MODIFICATION OF TECHNOLOGICAL PROPERTIES OF FISH-PROTEIN CONCENTRATES
CRC CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION 14 : 201 1981
50. STRYER L
J MOL BIOL 13 : 482 1965
51. TORRES JA
P 8 INT C ENG FOOD I 2 : 1925 2001
52. VOJDANI F
Chemical and enzymatic modification of proteins for improved functionality
PROTEIN FUNCTIONALITY IN FOOD SYSTEMS : 261 1994
53. WIBOWO S
J AQUAT FOOD PROD T 14 : 55 2005
54. WU WU
Hydrophobicity, solubility, and emulsifying properties of soy protein peptides prepared by papain modification and ultrafiltration
JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY 75 : 845 1998
55. ZAYAS JF
FUNCTIONALITY PROTEI : 373 1997

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Cite this

@article{dc9a597fdbb24ae98e605b5a1eb69c77,

title = "Structure and Functional Properties Bream Sarcoplasmic of Modified Threadfin Protein",

abstract = "Surimi wash-water contains up to 30% of protein from fish muscle that is currently underutilized. This paper describes the effect of acetylation, succinylation, trypsin hydrolysis or pre-heating at 55 degrees C on the emulsification and foaming properties of a threadfin bream sarcoplasmic protein (TBSP) model for wash-water protein. Multiple regression analysis showed that emulsification and foaming characteristics were differentially affected by TBSP surface hydrophobicity (S-o), solubility in water (S-w) and free amino group (fNH(2)) concentration. Emulsification activity index (EAI) for TBSP was most enhanced by succinylation, whereas the foaming capacity (FC) was more effectively extended by trypsin hydrolysis. Structure-function relationships for emulsification were different from those associated with foaming or for ensuring the stability of these food dispersions. This study suggests that surimi wash-water protein functionality can be improved by protein modification. Further strategies may be needed to stabilize fish protein stabilized emulsions and foams",

author = "N Krasaechol and R Sanguandeekul and K Duangmal and Richard Owusu-Apenten",

note = "Reference text: 1. ACHOURI A Enzymatic hydrolysis of soy protein isolate and effect of succinylation on the functional properties of resulting protein hydrolysates FOOD RESEARCH INTERNATIONAL 31 : 617 1998 2. ADLERNISSEN J DETERMINATION OF THE DEGREE OF HYDROLYSIS OF FOOD PROTEIN HYDROLYSATES BY TRINITROBENZENESULFONIC ACID JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 27 : 1256 1979 3. ALIZADEHPASDAR N Comparison of protein surface hydrophobicity measured at various pH values using three different fluorescent probes JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 48 : 328 2000 4. ASHIE INA Mechanisms for controlling enzymatic reactions in foods CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION 36 : 1 1996 5. BENJAKUL S Characterization of proteinase recovered from Pacific whiting surimi wash water JOURNAL OF FOOD BIOCHEMISTRY 22 : 1 1998 6. BENJAKUL S Recovery of proteinase from Pacific whiting surimi wash water JOURNAL OF FOOD BIOCHEMISTRY 21 : 431 1997 7. CAMPBELL L Modification of functional properties of egg-white proteins NAHRUNG-FOOD 47 : 369 2003 8. DAVIS PJ Protein modification by thermal processing ALLERGY 53 : 102 1998 9. DJAGNY KB Gelatin: A valuable protein for food and pharmaceutical industries: Review CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION 41 : 481 2001 10. FARES K Physicochemical interactions between aroma compounds and milk proteins: Effect of water and protein modification JOURNAL OF DAIRY SCIENCE 81 : 82 1998 11. FRANZEN KL FUNCTIONAL PROPERTIES OF SUCCINYLATED AND ACETYLATED LEAF PROTEIN JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 24 : 914 1976 12. GRUENER L Effects of acetylation and succinylation on the physicochemical properties of the canola 12S globulin .1. FOOD CHEMISTRY 60 : 357 1997 13. GRUENER L Effects of acetylation and succinylation on the functional properties of the canola 12S globulin FOOD CHEMISTRY 60 : 513 1997 14. GUAN X Some functional properties of oat bran protein concentrate modified by trypsin FOOD CHEMISTRY 101 : 163 DOI 10.1016/j.foodchem.2006.01.011 2007 15. HABEEB AFS BIOCH BIOPHISICA ACT 29 : 589 1958 16. HAMADA JS DEAMIDATION OF FOOD PROTEINS TO IMPROVE FUNCTIONALITY CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION 34 : 283 1994 17. HASKARD CA Hydrophobicity of bovine serum albumin and ovalbumin determined using uncharged (PRODAN) and anionic (ANS(-)) fluorescent probes JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 46 : 2671 1998 18. JAOEN P FISH PROCESSING TECH : 212 1992 19. KATO A HYDROPHOBICITY DETERMINED BY A FLUORESCENCE PROBE METHOD AND ITS CORRELATION WITH SURFACE-PROPERTIES OF PROTEINS BIOCHIMICA ET BIOPHYSICA ACTA 624 : 13 1980 20. KAWAI Y EMULSIFYING ACTIVITY OF HEAT-TREATED SARCOPLASMIC PROTEIN FROM SARDINE FISHERIES SCIENCE 61 : 852 1995 21. KIM JS Characterization of acid-soluble collagen from Pacific whiting surimi processing byproducts JOURNAL OF FOOD SCIENCE 69 : C637 2004 22. KINSELLA JE CRITICAL REV FOOD SC 7 : 219 1976 23. KNOPFE C Acetylation and succinylation of faba bean legumin: Modification of hydrophobicity and conformation NAHRUNG-FOOD 42 : 194 1998 24. KOSTERS HA Chemical processing as a tool to generate ovalbumin variants with changed stability BIOTECHNOLOGY AND BIOENGINEERING 84 : 61 DOI 10.1002/bit.10749 2003 25. KRASAECHOL N IFT ANN M : 2005 26. KRAUSE JP Some physicochemical and interfacial properties of native and acetylated legumin from faba beans (Vicia faba L) JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 44 : 429 1996 27. KRISTINSSON HG Fish protein hydrolysates: Production, biochemical, and functional properties CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION 40 : 43 2000 28. LAKKIS J COMPARATIVE PERFORMANCE OF CHEMICALLY AND ENZYMATICALLY MODIFIED WHEY PROTEINS FOOD CHEMISTRY 43 : 93 1992 29. LICHAN E HYDROPHOBICITY AND SOLUBILITY OF MEAT PROTEINS AND THEIR RELATIONSHIP TO EMULSIFYING PROPERTIES JOURNAL OF FOOD SCIENCE 49 : 345 1984 30. LIN TM RECOVERED PROTEIN AND RECONDITIONED WATER FROM SURIMI PROCESSING WASTE JOURNAL OF FOOD SCIENCE 60 : 4 1995 31. MARTI C RECOVERY OF PROTEINS FROM FISH-MEAL FACTORY WASTEWATERS PROCESS BIOCHEMISTRY 29 : 39 1994 32. MONTERO P Recovery and functionality of wash water protein from krill processing JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 46 : 3300 1998 33. MORIOKA K Relationship between the myofibrillar protein gel strengthening effect and the composition of sarcoplasmic proteins from Pacific mackerel FISHERIES SCIENCE 63 : 111 1997 34. MORRISSEY MT SURIMI SURIMI SEAFOO : 279 2005 35. MORRISSEY MT SURIMI SURIMI SEAFOO : 1 2000 36. NYMAN R The effect of heat treatment on anilinonaphthalene-8-sulphonate binding to rapeseed albumin (napin) JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 74 : 485 1997 37. OLIVER CM Creating proteins with novel functionality via the Maillard reaction: A review CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION 46 : 337 DOI 10.1080/10408690590957250 2006 38. OWUSUAPENTEN RK PROTEINS FOOD PROCES : 217 2004 39. PALLANT J SPSS SURVIVAL MANUAL : 2001 40. PANYAM D Enhancing the functionality of food proteins by enzymatic modification TRENDS IN FOOD SCIENCE & TECHNOLOGY 7 : 120 1996 41. PEARCE KN EMULSIFYING PROPERTIES OF PROTEINS - EVALUATION OF A TURBIDIMETRIC TECHNIQUE JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 26 : 716 1978 42. PETERSON GL SIMPLIFICATION OF PROTEIN ASSAY METHOD OF LOWRY ET AL - WHICH IS MORE GENERALLY APPLICABLE ANALYTICAL BIOCHEMISTRY 83 : 346 1977 43. PHILLIPS LG STANDARDIZED PROCEDURE FOR MEASURING FOAMING PROPERTIES OF 3 PROTEINS, A COLLABORATIVE STUDY JOURNAL OF FOOD SCIENCE 55 : 1441 1990 44. PHILLIPS LG EFFECTS OF SUCCINYLATION ON BETA-LACTOGLOBULIN FOAMING PROPERTIES JOURNAL OF FOOD SCIENCE 55 : 1735 1990 45. ROLLER S BIOTECHNOLOGY IN THE PRODUCTION AND MODIFICATION OF BIOPOLYMERS FOR FOODS CRITICAL REVIEWS IN BIOTECHNOLOGY 12 : 261 1992 46. SATHIVEL S Properties of protein powders from arrowtooth flounder (Atheresthes stomias) and herring (Clupea harengus) byproducts JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 52 : 5040 DOI 10.1021/jf0351422 2004 47. SATHIVEL S Functional, nutritional, and rheological properties of protein powders from arrowtooth flounder and their application in mayonnaise JOURNAL OF FOOD SCIENCE 70 : E57 2005 48. SCILINGO AA Amaranth protein isolates modified by hydrolytic and thermal treatments. Relationship between structure and solubility FOOD RESEARCH INTERNATIONAL 35 : 855 2002 49. SIKORSKI ZE MODIFICATION OF TECHNOLOGICAL PROPERTIES OF FISH-PROTEIN CONCENTRATES CRC CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION 14 : 201 1981 50. STRYER L J MOL BIOL 13 : 482 1965 51. TORRES JA P 8 INT C ENG FOOD I 2 : 1925 2001 52. VOJDANI F Chemical and enzymatic modification of proteins for improved functionality PROTEIN FUNCTIONALITY IN FOOD SYSTEMS : 261 1994 53. WIBOWO S J AQUAT FOOD PROD T 14 : 55 2005 54. WU WU Hydrophobicity, solubility, and emulsifying properties of soy protein peptides prepared by papain modification and ultrafiltration JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY 75 : 845 1998 55. ZAYAS JF FUNCTIONALITY PROTEI : 373 1997",

year = "2008",

month = mar,

day = "1",

doi = "10.1016/j.foodchem.2007.03.075",

language = "English",

volume = "107",

pages = "1--10",

journal = "Food Chemistry",

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}

TY - JOUR

T1 - Structure and Functional Properties Bream Sarcoplasmic of Modified Threadfin Protein

AU - Krasaechol, N

AU - Sanguandeekul, R

AU - Duangmal, K

AU - Owusu-Apenten, Richard

N1 - Reference text: 1. ACHOURI A Enzymatic hydrolysis of soy protein isolate and effect of succinylation on the functional properties of resulting protein hydrolysates FOOD RESEARCH INTERNATIONAL 31 : 617 1998 2. ADLERNISSEN J DETERMINATION OF THE DEGREE OF HYDROLYSIS OF FOOD PROTEIN HYDROLYSATES BY TRINITROBENZENESULFONIC ACID JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 27 : 1256 1979 3. ALIZADEHPASDAR N Comparison of protein surface hydrophobicity measured at various pH values using three different fluorescent probes JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 48 : 328 2000 4. ASHIE INA Mechanisms for controlling enzymatic reactions in foods CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION 36 : 1 1996 5. BENJAKUL S Characterization of proteinase recovered from Pacific whiting surimi wash water JOURNAL OF FOOD BIOCHEMISTRY 22 : 1 1998 6. BENJAKUL S Recovery of proteinase from Pacific whiting surimi wash water JOURNAL OF FOOD BIOCHEMISTRY 21 : 431 1997 7. CAMPBELL L Modification of functional properties of egg-white proteins NAHRUNG-FOOD 47 : 369 2003 8. DAVIS PJ Protein modification by thermal processing ALLERGY 53 : 102 1998 9. DJAGNY KB Gelatin: A valuable protein for food and pharmaceutical industries: Review CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION 41 : 481 2001 10. FARES K Physicochemical interactions between aroma compounds and milk proteins: Effect of water and protein modification JOURNAL OF DAIRY SCIENCE 81 : 82 1998 11. FRANZEN KL FUNCTIONAL PROPERTIES OF SUCCINYLATED AND ACETYLATED LEAF PROTEIN JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 24 : 914 1976 12. GRUENER L Effects of acetylation and succinylation on the physicochemical properties of the canola 12S globulin .1. FOOD CHEMISTRY 60 : 357 1997 13. GRUENER L Effects of acetylation and succinylation on the functional properties of the canola 12S globulin FOOD CHEMISTRY 60 : 513 1997 14. GUAN X Some functional properties of oat bran protein concentrate modified by trypsin FOOD CHEMISTRY 101 : 163 DOI 10.1016/j.foodchem.2006.01.011 2007 15. HABEEB AFS BIOCH BIOPHISICA ACT 29 : 589 1958 16. HAMADA JS DEAMIDATION OF FOOD PROTEINS TO IMPROVE FUNCTIONALITY CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION 34 : 283 1994 17. HASKARD CA Hydrophobicity of bovine serum albumin and ovalbumin determined using uncharged (PRODAN) and anionic (ANS(-)) fluorescent probes JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 46 : 2671 1998 18. JAOEN P FISH PROCESSING TECH : 212 1992 19. KATO A HYDROPHOBICITY DETERMINED BY A FLUORESCENCE PROBE METHOD AND ITS CORRELATION WITH SURFACE-PROPERTIES OF PROTEINS BIOCHIMICA ET BIOPHYSICA ACTA 624 : 13 1980 20. KAWAI Y EMULSIFYING ACTIVITY OF HEAT-TREATED SARCOPLASMIC PROTEIN FROM SARDINE FISHERIES SCIENCE 61 : 852 1995 21. KIM JS Characterization of acid-soluble collagen from Pacific whiting surimi processing byproducts JOURNAL OF FOOD SCIENCE 69 : C637 2004 22. KINSELLA JE CRITICAL REV FOOD SC 7 : 219 1976 23. KNOPFE C Acetylation and succinylation of faba bean legumin: Modification of hydrophobicity and conformation NAHRUNG-FOOD 42 : 194 1998 24. KOSTERS HA Chemical processing as a tool to generate ovalbumin variants with changed stability BIOTECHNOLOGY AND BIOENGINEERING 84 : 61 DOI 10.1002/bit.10749 2003 25. KRASAECHOL N IFT ANN M : 2005 26. KRAUSE JP Some physicochemical and interfacial properties of native and acetylated legumin from faba beans (Vicia faba L) JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 44 : 429 1996 27. KRISTINSSON HG Fish protein hydrolysates: Production, biochemical, and functional properties CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION 40 : 43 2000 28. LAKKIS J COMPARATIVE PERFORMANCE OF CHEMICALLY AND ENZYMATICALLY MODIFIED WHEY PROTEINS FOOD CHEMISTRY 43 : 93 1992 29. LICHAN E HYDROPHOBICITY AND SOLUBILITY OF MEAT PROTEINS AND THEIR RELATIONSHIP TO EMULSIFYING PROPERTIES JOURNAL OF FOOD SCIENCE 49 : 345 1984 30. LIN TM RECOVERED PROTEIN AND RECONDITIONED WATER FROM SURIMI PROCESSING WASTE JOURNAL OF FOOD SCIENCE 60 : 4 1995 31. MARTI C RECOVERY OF PROTEINS FROM FISH-MEAL FACTORY WASTEWATERS PROCESS BIOCHEMISTRY 29 : 39 1994 32. MONTERO P Recovery and functionality of wash water protein from krill processing JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 46 : 3300 1998 33. MORIOKA K Relationship between the myofibrillar protein gel strengthening effect and the composition of sarcoplasmic proteins from Pacific mackerel FISHERIES SCIENCE 63 : 111 1997 34. MORRISSEY MT SURIMI SURIMI SEAFOO : 279 2005 35. MORRISSEY MT SURIMI SURIMI SEAFOO : 1 2000 36. NYMAN R The effect of heat treatment on anilinonaphthalene-8-sulphonate binding to rapeseed albumin (napin) JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 74 : 485 1997 37. OLIVER CM Creating proteins with novel functionality via the Maillard reaction: A review CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION 46 : 337 DOI 10.1080/10408690590957250 2006 38. OWUSUAPENTEN RK PROTEINS FOOD PROCES : 217 2004 39. PALLANT J SPSS SURVIVAL MANUAL : 2001 40. PANYAM D Enhancing the functionality of food proteins by enzymatic modification TRENDS IN FOOD SCIENCE & TECHNOLOGY 7 : 120 1996 41. PEARCE KN EMULSIFYING PROPERTIES OF PROTEINS - EVALUATION OF A TURBIDIMETRIC TECHNIQUE JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 26 : 716 1978 42. PETERSON GL SIMPLIFICATION OF PROTEIN ASSAY METHOD OF LOWRY ET AL - WHICH IS MORE GENERALLY APPLICABLE ANALYTICAL BIOCHEMISTRY 83 : 346 1977 43. PHILLIPS LG STANDARDIZED PROCEDURE FOR MEASURING FOAMING PROPERTIES OF 3 PROTEINS, A COLLABORATIVE STUDY JOURNAL OF FOOD SCIENCE 55 : 1441 1990 44. PHILLIPS LG EFFECTS OF SUCCINYLATION ON BETA-LACTOGLOBULIN FOAMING PROPERTIES JOURNAL OF FOOD SCIENCE 55 : 1735 1990 45. ROLLER S BIOTECHNOLOGY IN THE PRODUCTION AND MODIFICATION OF BIOPOLYMERS FOR FOODS CRITICAL REVIEWS IN BIOTECHNOLOGY 12 : 261 1992 46. SATHIVEL S Properties of protein powders from arrowtooth flounder (Atheresthes stomias) and herring (Clupea harengus) byproducts JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 52 : 5040 DOI 10.1021/jf0351422 2004 47. SATHIVEL S Functional, nutritional, and rheological properties of protein powders from arrowtooth flounder and their application in mayonnaise JOURNAL OF FOOD SCIENCE 70 : E57 2005 48. SCILINGO AA Amaranth protein isolates modified by hydrolytic and thermal treatments. Relationship between structure and solubility FOOD RESEARCH INTERNATIONAL 35 : 855 2002 49. SIKORSKI ZE MODIFICATION OF TECHNOLOGICAL PROPERTIES OF FISH-PROTEIN CONCENTRATES CRC CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION 14 : 201 1981 50. STRYER L J MOL BIOL 13 : 482 1965 51. TORRES JA P 8 INT C ENG FOOD I 2 : 1925 2001 52. VOJDANI F Chemical and enzymatic modification of proteins for improved functionality PROTEIN FUNCTIONALITY IN FOOD SYSTEMS : 261 1994 53. WIBOWO S J AQUAT FOOD PROD T 14 : 55 2005 54. WU WU Hydrophobicity, solubility, and emulsifying properties of soy protein peptides prepared by papain modification and ultrafiltration JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY 75 : 845 1998 55. ZAYAS JF FUNCTIONALITY PROTEI : 373 1997

PY - 2008/3/1

Y1 - 2008/3/1

N2 - Surimi wash-water contains up to 30% of protein from fish muscle that is currently underutilized. This paper describes the effect of acetylation, succinylation, trypsin hydrolysis or pre-heating at 55 degrees C on the emulsification and foaming properties of a threadfin bream sarcoplasmic protein (TBSP) model for wash-water protein. Multiple regression analysis showed that emulsification and foaming characteristics were differentially affected by TBSP surface hydrophobicity (S-o), solubility in water (S-w) and free amino group (fNH(2)) concentration. Emulsification activity index (EAI) for TBSP was most enhanced by succinylation, whereas the foaming capacity (FC) was more effectively extended by trypsin hydrolysis. Structure-function relationships for emulsification were different from those associated with foaming or for ensuring the stability of these food dispersions. This study suggests that surimi wash-water protein functionality can be improved by protein modification. Further strategies may be needed to stabilize fish protein stabilized emulsions and foams

AB - Surimi wash-water contains up to 30% of protein from fish muscle that is currently underutilized. This paper describes the effect of acetylation, succinylation, trypsin hydrolysis or pre-heating at 55 degrees C on the emulsification and foaming properties of a threadfin bream sarcoplasmic protein (TBSP) model for wash-water protein. Multiple regression analysis showed that emulsification and foaming characteristics were differentially affected by TBSP surface hydrophobicity (S-o), solubility in water (S-w) and free amino group (fNH(2)) concentration. Emulsification activity index (EAI) for TBSP was most enhanced by succinylation, whereas the foaming capacity (FC) was more effectively extended by trypsin hydrolysis. Structure-function relationships for emulsification were different from those associated with foaming or for ensuring the stability of these food dispersions. This study suggests that surimi wash-water protein functionality can be improved by protein modification. Further strategies may be needed to stabilize fish protein stabilized emulsions and foams

U2 - 10.1016/j.foodchem.2007.03.075

DO - 10.1016/j.foodchem.2007.03.075

M3 - Article

VL - 107

SP - 1

EP - 10

JO - Food Chemistry

JF - Food Chemistry

IS - 1

ER -

Structure and Functional Properties Bream Sarcoplasmic of Modified Threadfin Protein

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