Assay Systems and Characterization of Pacific Whiting ( Merluccius productus ) Protease
Authors:
- 1 March 1994
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 59 (2) , 277-281
Abstract
Commonly used protease assays and substrates were compared for sensitivity and simplicity in analyzing proteolytic activity in Pacific whiting causing gel weakening of surimi during heat‐setting. Assay based on detection of trichloroacetic acid (TCA)‐soluble products, using azocasein as substrate, showed highest sensitivity. By that assay, optimal pH of the protease was 5.5, and optimal temperature, 55°. The validity of the assay for measuring activity was confirmed by pH profiles of residual proteolytic and autolytic activities of uncooked surimi. These analyses showed pH profiles similar to those of fish juice with a pH optimum of 5.5.Keywords
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