Modulation and Inhibition of Arrowtooth Flounder (Atheresthes stomias) Protease

References

• Adler-Nissen , J. 1977 . Enzymatic hydrolysis of food proteins . Process Biochem. , 12 ( 6 ) : 18 – 23 . 32
   Web of Science ®Google Scholar
• Adler-Nissen , J. 1986 . Enzymatic hydrolysis of food proteins , London : Elsevier .
   Google Scholar
• An , H. , Seymour , T. , Wu , J. and Morrissey , M. 1994a . Assay systems and characterization of Pacific whiting (Merlucciusproductus) protease . J Food Sci. , 59 : 277 – 281 .
   Web of Science ®Google Scholar
• An , H. , Weerasinghe , V. , Seymour , T. and Morrissey , M. 1994b . Cathepsin degradation of Pacific whiting surimi proteins . J. Food Sci. , 59 : 1013 – 1017 . 1033
   Web of Science ®Google Scholar
• An , H. , Hudson , D. , Seymour , T. , Weerasinghe , V. and Morrissey , M. Characterization of arrowtooth flounder protease . Presented at Pacific Fisheries Technologists Meeting . Mazatlan, Mexico.
   Google Scholar
• Anonymous. 1991 . Commercial utilization of Arrowtooth flounder , Anchorage : Alaska Fisheries Development Foundation .
   Google Scholar
• Anonymous. 2001 . Is arrowtooth the answer? . Pacific Fishing , 2001 (1) : 35
   Google Scholar
• AOAC. 1990 . Official methods of analysis, , 15th ed. , Washington, DC : Assoc. Official Analytical Chemists .
   Google Scholar
• Arakawa , T. and Timasheff , S. 1982 . Stabilization of protein structure by sugars . Biochem. , 21 : 6536 – 6541 .
   PubMed Web of Science ®Google Scholar
• Ashie , I. and Simpson , B. 1996 . A2-Macroglobulin inhibition of endogenous proteases in fish muscle . J. Food Sci. , 61 : 357 – 361 .
   Web of Science ®Google Scholar
• Babbitt , J. , Reppond , K. , Kamath , G. , Hardy , A. , Pook , C. , Kokubu , N. and Berntsen , S. 1993 . Evaluation of processes for producing arrowtooth flounder surimi . J. Aq. Food Prod. Tech. , 2 ( 4 ) : 89 – 95 .
   Google Scholar
• Creighton , T. 1993 . Proteins: Structures and molecular properties, , 2nd ed , New York : WH Freeman .
   Google Scholar
• Damodaran , S. 1996 . “ Amino acids, peptides and proteins ” . In Food Chemistry, , 3rd ed. , Edited by: Fennema , O. 321 – 429 . New York : Marcel Dekker .
   Google Scholar
• Fagotto , F. 1990a . Yolk degradation in tick eggs: I. Occurrence of a cathepsin L-like acid proteinase in yolk spheres . Arch. Insect Bioch. Phys. , 14 : 217 – 235 .
   PubMed Web of Science ®Google Scholar
• Fagotto , F. 1990b . Yolk degradation in tick eggs: II. Evidence that cathepsin L-like proteinase is stored as a latent, acid-activated proenzyme . Arch. Insect Bioch. Phys. , 14 : 237 – 252 .
   PubMed Web of Science ®Google Scholar
• Fersht , A. 1985 . Enzyme structure and mechanism, , 2nd ed. , New York : WH Freeman .
   Google Scholar
• Gautam , A. 1998 . Screw configuration effects during twin-screw extrusion of starch and proteinaceous materials , PhD dissertation Fairbanks : Univ. Alaska Fairbanks .
   Google Scholar
• Greene , D. 1988 . “ Species identification and proteolytic profiles of flatfish using gel electrophoresis ” . In Flatfish utilization III: Quarterly progress report to NOAA , 1 – 6 . Kodiak, AK : National Marine Fisheries Service-Utilization Division. .
   Google Scholar
• Greene , D. and Babbitt , J. 1990 . Control of muscle softening and protease parasite interaction in arrowtooth flounder Atheresthes stomias . J. Food Sci. , 55 : 579 – 580 .
   Web of Science ®Google Scholar
• Izquerdo-Pulido , M. I. , Haard , T. A. , Hung , J. and Haard , N. F. 1994 . Oryzacystatin and other proteinase inhibitors in rice grain: Potential use in preventing proteolysis in surimi and other fish products . J. Agric. Food Chem. , 42 : 616 – 622 .
   Web of Science ®Google Scholar
• Jai , J. , Hsing , C. and Shann , T. 1993 . Purification and characterization of proteinases identified as cathepsins L and L-like (58 kD) from Mackerel (Scomber australicus) . Biosci. Biotech. Biochem. , 57 : 1470 – 1476 .
   Web of Science ®Google Scholar
• Jiang , S. , Lee , B. , Tsao , C. and Lee , J. 1997 . Mackerel cathepsins B and L effects on thermal degradation of surimi . J. Food Sci. , 62 : 310 – 315 .
   Web of Science ®Google Scholar
• Konno , K. , Naraoka , H. and Akamatsu , K. 1998 . Suppressive effect of phosphatidy lcholine on the thermal gelation of Alaska pollock surimi . J. Agric. Food Chem. , 46 : 1262 – 1267 .
   Google Scholar
• Lanier , T. 1992 . “ Measurement of surimi composition and functional properties ” . In Surimi Technology , Edited by: Lanier , T. and Lee , C. 123 – 163 . New York : Marcel Dekker .
   Google Scholar
• MacDonald , G. and Lanier , T. 1991 . Carbohydrates as cryoprotectants for meats and surimi . Food Tech. , 45 : 150 – 159 .
   Web of Science ®Google Scholar
• Masaki , T. , Shimomukai , M. , Miyauchi , Y. , Ono , S. , Tuchiya , T. , Matsuda , T. , Akazawa , H. and Soejima , M. 1993 . Isolation and characterization of the protease responsible for jellification of Pacific hake muscle . Bull. Jap. Soc. Sci. Fisheries , 59 : 683 – 690 .
   Web of Science ®Google Scholar
• Matsumoto , J. and Noguchi , S. 1992 . “ Cryostabilization of protein in surimi ” . In Surimi technology , Edited by: Lanier , T. and Lee , C. 357 – 388 . New York : Marcel Dekker .
   Google Scholar
• McDonald , J. and Emerick , J. 1995 . Purification and characterization of procathepsin L, a self-processing zymogen of guinea pig spermatozoa that acts on a cathepsin Dssay substrate . Arch. Bioch. Biophys. , 323 : 409 – 422 .
   PubMed Web of Science ®Google Scholar
• McGrath , M. , Klaus , J. , Barnes , M. and Bromme , D. 1997 . Crystal structure of human cathepsin K complexed with a potent inhibitor . Nature Struct. Biol. , 4 ( 2 ) : 105 – 109 .
   PubMedGoogle Scholar
• Morrissey , M. , Wu , J. , Lin , D. and An , H. 1993 . Protease inhibitor effects on torsion measurements and autolysis of Pacific whiting surimi . J. Food Sci. , 58 : 1050 – 1054 .
   Web of Science ®Google Scholar
• Niwa , E. 1992 . “ Chemistry of surimi gelation ” . In Surimi technology , Edited by: Lanier , T. and Lee , C . 389 – 428 . New York : Marcel Dekker .
   Google Scholar
• Park , J. 1994 . Functional protein additives in surimi gels . J. Food Sci. , 59 : 525 – 527 .
   Web of Science ®Google Scholar
• Reppond , K. and Babbitt , J. 1993 . Protease inhibitors affect physical properties of arrowtooth flounder and walleye pollock surimi . J. Food Sci. , 58 : 96 – 98 .
   Web of Science ®Google Scholar
• Saeki , H. , Iseya , Z. , Sugiura , S. and Seki , N. 1995 . Gel forming characteristics of frozen surimi from chum salmon in the presence of protease inhibitors . J. Food Sci. , 60 : 917 – 921 . 928
   Web of Science ®Google Scholar
• Sakamoto , H. , Kumazawa , Y. , Toiguchi , S. , Seguro , K. , Soeda , T. and Motoki , M. 1995 . Gel strength enhancement by addition of microbial transglutaminase during onshore surimi manufacture . J. Food Sci. , 60 : 300 – 304 .
   Web of Science ®Google Scholar
• Seguro , K. , Kumazawa , Y. , Ohsuka , T. , Toiguchi , S. and Motoki , M. 1988 . Microbial transglutaminase and e-(gamma-glutamyl)lysine crosslink effects on elastic properties of kamaboko gels . J. Food Sci. , 60 : 305 – 311 .
   Google Scholar
• Sherekar , S. , Gore , M. and Ninjoor , V. 1995 . Purification and characterization of cathepsin B from the skeletal muscle of fresh water fish, Tilapia mossambics . J. Food Sci. , 53 : 1018 – 1023 .
   Google Scholar
• Shimizu , Y. , Yoyohara , H. and Lanier , T. 1992 . “ Surimi production from fatty and dark-fleshed fish species ” . In Surimi technology , Edited by: Lanier , T. and Lee , C. 181 – 207 . New York : Marcel Dekker .
   Google Scholar
• Stauffer , C. 1989 . Enzyme assays for food scientists , New York : Van Nostrand Reinhold .
   Google Scholar
• Steinhardt , H. and Beychok , S. 1964 . “ Interaction of protein with hydrogen ions and other small ions and molecules ” . In The Proteins , Edited by: Neurath , H. Vol 2 , 139 – 304 . New York : Academic Press .
   Google Scholar
• Toyohara , H. , Kinoshita , M. , Ando , M. , Yamashita , M. , Konagaya , S. and Sakaguchi , M. 1993a . Elevated activity of cathepsin L-like protease in jellied meat of Japanese flounder . Bull. Jap. Soc. Sci. Fisheries , 59 : 1909 – 1914 .
   Web of Science ®Google Scholar
• Toyohara , H. , Kinoshita , M. , Kimura , I. , Satake , M. and Sakaguchi , M. 1993b . Cathepsin L-like protease in Pacific hake muscle infected by myxosporidian parasites . Bull. Jap. Soc. Sci. Fisheries , 59 : 1101 – 1109 .
   Web of Science ®Google Scholar
• Trimetrix . 1992 . Axum technical graphics and data analysis , Seattle : 444 NE Ravenna Blvd. . Suite 10
   Google Scholar
• Tschersich , P. and Choudhury , G. 1997 . Arrowtooth flounder (Atheresthes stomias) protease as a processing aid . J. Aq. Food Prod. Tech. , 7 : 77 – 89 .
   Google Scholar
• Visessanguan , W. and An , H. 1997 . Hydrolytic properties of thermostable proteinase in arrowtooth flounder muscle . Presented at Ann. Mtg. Inst. Food Tech. June 1997 , Orlando, FL. pp. 14 – 18 .
   Google Scholar
• Wasson , D. 1992 . Fish muscle proteases and heat-induced myofibrillar degradation: A review . J. Aq. Food Prod. Tech. , 1 ( 2 ) : 23 – 41 .
   Google Scholar
• Wasson , D. , Babbitt , J. and French , J. 1992a . Characterization of a heat stable protease from arrowtooth flounder (Atheresthes stomias) . J. Aq. Food Prod. Tech. , 1 ( 3/4 ) : 167 – 182 .
   Google Scholar
• Wasson , D. , Reppond , K. , Babbitt , J. and French , J. 1992b . Effects of additives on proteolytic and functional properties of arrowtooth flounder surimi . J. Aq. Food Prod. Tech. , 1 ( 3/4 ) : 147 – 165 .
   Google Scholar
• Weerasinghe , V. , Morrissey , M. , Chung , Y. and An , H. 1996 . Whey protein concentrate as a proteinase inhibitor in Pacific whiting surimi . J. Food Sci. , 61 : 367 – 371 .
   Web of Science ®Google Scholar
• Wilson , D. and Choudhury , G. 2003 . Development and validation of a modified pH-stat method to study arrowtooth flounder (Atheresthes stomias) protease . J. Aq. Food Prod. Tech. , 12 ( 1 ) : 65 – 83 .
   Google Scholar
• Wilson , D. , Mohr , M. and Choudhury , G. Process to improve arrowtooth flounder surimi quality . Forthcoming in J. Aq. Food Prod. Tech. ,
   Google Scholar
• Witherell , B. Management of flatfish fisheries in the north Pacific . Proceedings of the International Symposium on North Pacific Flatfish . Fairbanks. pp. 573 – 589 . Alaska Sea Grant College Program Report No. 95–04.
   Google Scholar
• Wu , J. and Haard , N. 1998 . Use of cysteine protease inhibitors from injured tomato leaves in whiting surimi . J. Food Biochem. , 22 ( 5 ) : 383 – 398 .
   Web of Science ®Google Scholar
• Yamashita , M. and Konagaya , S. 1990 . Participation of cathepsin L into extensive softening of the muscle of chum salmon caught during spawning migration . Bull. Jap. Soc. Sci. Fisheries , 56 : 1271 – 1277 .
   Web of Science ®Google Scholar
• Yamashita , M. and Konagaya , S. 1991a . Hydrolytic action of salmon cathepsins B and L to muscle structural proteins in respect of muscle softening . Bull. Jap. Soc. Sci. Fisheries , 57 : 1917 – 1922 .
   Web of Science ®Google Scholar
• Yamashita , M. and Konagaya , S. 1991b . Immunohistochemical localization of cathepsin B and L in the white muscle of chum salmon (Oncorhynchus keta) in spawning migration: Probable participation of phagocytes rich in cathepsins in extensive muscle softening of the mature salmon . J. Agric. Food Chem. , 39 : 1402 – 1405 .
   Web of Science ®Google Scholar