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Commercial protease inhibitory activity of the crude extract from fish roes toward casein as a substrate. RIA (%) relative inhibitor activity  

Commercial protease inhibitory activity of the crude extract from fish roes toward casein as a substrate. RIA (%) relative inhibitor activity  

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Article
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The fractionation of serine protease inhibitor (SPI) from fish roe extracts was carried out using polyethylene glycol-4000(PEG4000) precipitation. The protease inhibitory activity of extracts and PEG fractions from Alaska pollock (AP), bastardhalibut (BH), skipjack tuna (ST), and yellowfin tuna (YT) roes were determined against target proteases. Al...

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... protease inhibitory activities of the crude extract (CE) from fish roes (AP, BH, ST, and YT) are shown in Fig. 1. Inhibitory activities against 11 commer- cial proteases were measured using casein as a substrate. The highest relative inhibitory activity (RIA, %) was found in all CEs for CH as a serine protease. Of the CEs, AP showed the highest RIA (52.2 %), followed by ST (29.7 %), BH (18.1 %), and YT (14.0 %). RIAs (0.1-3.1 %) for TR as a ...

Citations

... (Heu et al., 2006;Kang et al., 2007;Kang et al., 2015;Kim et al., 2015;Lee et al., 2016b;Yoon et al., 2017). ( Lee et al., 2016a), (Heu et al., 2010;Lee et al., 2016b), Yoon et al., 2017) , (Lee et al., 2016a;Binsi et al., 2017;Yoon et al., 2018b), (Lee et al., 2016c), (Noh et al., 2013;Intarasirisawat et al., 2014) (Park et al., 2016;Binsi et al., 2017;Yoon et al., 2018b), (Heu et al., 2009;Intarasirisawat et al., 2014) . Lee et al., 2016b), (Binsi et al., 2017), (Lee et al., 2016;Yoon et al., 2018b), (Kim et al., 2012;Kim et al., 2014), / (Kristinsson et al., 2005;Lee et al., 2016c) . ...
... (Heu et al., 2006;Kang et al., 2007;Kang et al., 2015;Kim et al., 2015;Lee et al., 2016b;Yoon et al., 2017). ( Lee et al., 2016a), (Heu et al., 2010;Lee et al., 2016b), Yoon et al., 2017) , (Lee et al., 2016a;Binsi et al., 2017;Yoon et al., 2018b), (Lee et al., 2016c), (Noh et al., 2013;Intarasirisawat et al., 2014) (Park et al., 2016;Binsi et al., 2017;Yoon et al., 2018b), (Heu et al., 2009;Intarasirisawat et al., 2014) . Lee et al., 2016b), (Binsi et al., 2017), (Lee et al., 2016;Yoon et al., 2018b), (Kim et al., 2012;Kim et al., 2014), / (Kristinsson et al., 2005;Lee et al., 2016c) . ...
Article
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This study investigated the potential of collagenous protein fractions (CPFs) as functional foods. The specific CPFs studied were recovered from the roe of bastard halibut (BH), Paralichthys olivaceus; skipjack tuna (ST), Katsuwonus pelamis; and yellowfin tuna (YT), Thunnus albacares through the alkaline solubilization process at pH 11 and 12. The buffer capacity, water-holding capacity and solubility of CPFs with pH-shift treatment were significantly better at alkaline pH (10-12) than at acidic pH (2.0). At pH-shift treatment (pH 2 and 12), the foaming capacities of CPFs from ST and YT were improved compared to those of controls, but they were unstable compared to BH CPFs. The emulsi-fying activity index (EAI, m 2 /g protein) of CPFs (controls) was 16.0-21.1 for BH, 20.1-23.9 for ST and 9.3-13.7 for YT (P<0.05). CPFs adjusted to pH 12 showed improved EAI and YT CPFs showed significantly greater emulsifying ability than those from BH and ST. CPFs recovered from fish roe are not only protein sources but also have a wide range of food functionalities, confirming the high availability of fish sausage and surimi-based products as protein or reinforcing materials for functional foods and alternative raw materials.
... , (Kim et al., 2014) (Lee et al., 2016a), Heu et al., 2010;Lee et al., 2016b) , (Lee et al., 2016a;Binsi et al., 2017), (isolates; Lee et al., 2016c), (Noh et al., 2013;Intarasirisawat et al., 2014) (Park et al., 2016;Binsi et al., 2017;), Intarasirisawat et al., 2014) . (Lee et al., 2016b), (Binsi et al., 2017), (Lee et al., 2016a), / (Lee et al., 2016c) . ...
... , (Kim et al., 2014) (Lee et al., 2016a), Heu et al., 2010;Lee et al., 2016b) , (Lee et al., 2016a;Binsi et al., 2017), (isolates; Lee et al., 2016c), (Noh et al., 2013;Intarasirisawat et al., 2014) (Park et al., 2016;Binsi et al., 2017;), Intarasirisawat et al., 2014) . (Lee et al., 2016b), (Binsi et al., 2017), (Lee et al., 2016a), / (Lee et al., 2016c) . ...
... , (Kim et al., 2014) (Lee et al., 2016a), Heu et al., 2010;Lee et al., 2016b) , (Lee et al., 2016a;Binsi et al., 2017), (isolates; Lee et al., 2016c), (Noh et al., 2013;Intarasirisawat et al., 2014) (Park et al., 2016;Binsi et al., 2017;), Intarasirisawat et al., 2014) . (Lee et al., 2016b), (Binsi et al., 2017), (Lee et al., 2016a), / (Lee et al., 2016c) . , , , collagen gelatin , / (ISP, isoelectric solubilization/precipitation) / ( ), (Nolsoe and Underland, 2009;Lee et al., 2016c;Alvarez et al., 2018). ...
Article
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This study investigated the food and nutritional characteristics of alkaline-insoluble fractions (AIFs) recovered from bastard halibut Paralichthys olivaceus (BH) and skipjack tuna Katsuwonus pelamis (ST) roes using the alkaline solubilization. The moisture content of AIFs ranged from 4.8% to 12.8%, and ST provided significantly better yields (9.5 for STAIF-11 and 7.1 g/100 g roe for STAIF-12) than did BH (P<0.05). The protein content of AIFs ranged from 71.7% to 79.2%, with the highest level yielded by STAIF-11 (6.8 g/100 g roe). The crude fat content of AIFs was 10.9-14.3% and the mineral content was 0.7-3.4%. The major mineral components of AIFs were sulfur, sodium, potassium, and phosphorus. Color values showed that BHAIFs were significantly brighter than STAIFs. Total contents of essential amino acids were significantly higher in STAIFs (47.5-49.5%) than in BHAIFs. The major essential amino acids found in AIFs from both sources were Val, Leu, Lys, and Arg. Therefore, AIFs were significantly superior to whole BH roe in terms of physicochemical and nutritional status, and we identified species-specific differences between BH and ST. Protein is a major component of AIFs recovered from fish roes, which suggests that they have potential for use as a protein source.
Chapter
Fish roe is considered as a highly valuable flavor food in international and domestic markets. Several types of roes from different fish species have been processed into shelf-stable products. Processed fish roe products are available in different forms, including refrigerated or frozen caviar from sturgeon, lightly salted roe (popular as black caviar) from beluga, osetra, and imperial. Physicochemical characteristics such as size, color, proximate composition, fatty acids, antioxidants (vitamins and carotenoids), as well as microbiological profiles of fish roe and its processed products are important since these factors will influence the quality and consumer perceptions of the products. Consumer demand for natural and nutritious processed fish products is gaining more attention, which drives opportunities to add commercial value and improve the functionality of unprocessed roe. Therefore the development of technologies to characterize compounds, including physicochemical properties and other microbiology attributes from fish processing by-products is relevant and brings great value. This chapter will contribute to building a current frame of the scientific knowledge on the roe processing and compositional changes, helping to support future developments in this important by-product of the fish processing industry.