Assay Systems and Characterization of Pacific Whiting (Merluccius productus) Protease |
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| Authors: | HAEJUNG AN THOMAS A SEYMOUR JUWEN WU MICHAEL T MORRISSEY |
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| Affiliation: | The authors are affiliated with the Oregon State Univ. Seafood Laboratory, 250 36th St., Astoria, OR 97103–2499. Direct inquiries to Dr. H. An. |
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| 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. |
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| Keywords: | whiting fish protease enzyme assay inhibitors |
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