Effect of phenolic compounds on protein cross-linking and properties of film from fish myofibrillar protein

The effects of several phenolic ocmpounds (caffeic acid, catechin, ferullic acid and tannic acid) at various concentrations (1, 3 and 5% based on protein) on cross-linking and properties of film from myofibrillar proteins of bigeye snapper (Priacanthus tayenus) were investigated. Among all phenolic compounds used, tannic acid exhibited the highest cross-linking ability on myofibrillar protein as evidenced by higher decrease in free amino groups with coincidentally lower band intensity of myosin heavy chain (MHC). In addition, the extent of protein cross-linking increased with increasing concentration of phenolic compounds. Addition of phenolic compounds could enhance mechanical properties of the resulting films. As phenolic compounds content increased, Young's modulus (E) and tensile strength (TS) of the films increased, while their elongation at break (EAB) decreased (P<0.05), suggesting stronger and stiffer film structure. At the same concentration used, tannic acid rendered the film with higher mechanical properties, compared to others. Phenolic compounds decreased film transparency and affected color of the films differently, depending on types and concentrations used. Films from myofibrillar proteins with and without polyphenol generally had the excellent barrier properties to UV light at the wavelength of 200-800nm. Therefore, it could potentially be used as inner packaging material for high-fat foods to prevent the lipid oxidation and thus prolonging the shelf-life of foods during storage.     

Hydroxamate-based colorimetric method for direct screening of transglutaminase-producing bacteria

Microbial transglutaminase (MTGase) is a commercial enzyme that has been applied to many protein containing foods to improve their textural property. The screening of MTGase-producing microorganisms from various sources might lead to the discovery of a new MTGase with different characteristics. This report demonstrates the use of a direct detection method for MTGase-producing bacteria grown on an agar plate by filter paper disc (FPD) assay. The principle of the assay is the formation of a red burgundy color by the hydroxamate-ferric complex. The color developed intensity was linearly correlated by the concentration of hydroxamic acid in the range of 0.1-0.8 μM and was visually scored at 4 levels: 0, 1, 2 and 3. Streptoverticillium mobaraense DSM 40847, a positive MTGase-producer, was chosen for the verification and improving of the proposed method. The colonies grown on the nutrient agar plate at 37°C for 24 h were covered with FPDs and 30 μl of substrates (CBZ-Gln-Gly and hydroxylamine). After incubation, 10 μl of the ferric-TCA-HCl solution was placed on the FPD. The optimal time taken to catalyze the formation of CBZ-Gln-Gly-hydroxamic acid by the MTGase and the time taken for the hydroxamate-ferric complex to form color were 180 and 60 min, respectively. Using this assay, 30 of 189 colonies isolated from wastewater and floating-floc samples showed MTGase-positive colonies which were well correlated to the quantitative screening of MTGase activity (R(2) = 0.9758). The results revealed that the FPD assay could be used for the qualitative screening of MTGase-producing bacteria.     

Three-phase partitioning of trypsin inhibitor from legume seeds

Three-phase partitioning (TPP) was used to isolate trypsin inhibitors from navy bean (NB), red kidney bean (RK) and adzuki bean (AZ) from the Royal Project Foundation in Thailand. The method was to mix the crude extract with solid ammonium sulfate (30% saturation, w/v) and tert-butanol (t-butanol) in order to obtain the three phases. The trypsin inhibitor was purified to 5-, 14- and 7-fold with 315%, 441% and 228% recovery for NB, RK and AZ, respectively. The SDS-PAGE showed the major inhibitor band with the molecular weights (MWs) of 132, 118 and 13 kDa for NB, RK and AZ, respectively. The fractions from NB and AZ showed higher pH stability compared to that of the RK, and they had the optimum pH ranges of 7–9. The highest relative inhibitory activity of the fractions of NB and RK were found at 50 °C, and all fractions were quite stable at 90 °C for 60 min of incubation. Increasing the concentration of salt (up to 3%, w/v) did not significantly decrease the inhibitory activity of all fractions (p > 0.05). The trypsin inhibitors from the three legumes were unable to inhibit the autolysis of Pacific whiting and arrowtooth flounder muscles.     

Properties,Microstructure and Heat Seal Ability of Bilayer Films Based on Fish Gelatin and Emulsified Gelatin Films

Bilayer films prepared by the lamination of fish gelatin film (GF) and its corresponding emulsified film (EF) with different thickness ratios (7:3, 5:5 and 3:7) were characterized. Bilayer films had the similar tensile strength (TS) to EF (p > 0.05) but showed lower elongation at break (EAB) (p < 0.05). All bilayer films showed the lower water vapor permeability (WVP) but higher oxygen permeability (OP) than GF. Bilayer films had varying ΔE* (total color different), where the highest value was observed in that laminated with higher thickness ratio of EF (p < 0.05). Lower light transmission and higher transparency value were obtained for bilayer films, compared to GF (p < 0.05). Based on scanning electron microscopic (SEM) cross-section micrographs, all bilayer films consisted of two layers. Differential scanning calorimetric (DSC) analysis revealed that the bilayer films had the higher glass transition temperature (T _g) than GF but lower than EF. All bilayer films were heat sealable, however their seal strength and seal efficiency were lower than those of GF (p < 0.05). Therefore, the thickness ratios of GF and EF had a marked effect on the mechanical and barrier properties as well as heat sealing ability of resulting bilayer films.     

Characteristics and Gel Properties of Gelatin from Skin of Asian Bullfrog (<Emphasis Type="Italic">Rana tigerina</Emphasis>)

Characteristics and gel properties of gelatin from frog skin as influenced by extraction temperatures (45–75 °C) were investigated. Yield of gelatin increased as the extraction temperature increased (P < 0.05). All gelatins contained α- and β-chains as the predominant components and showed a high imino acid content (215 residues/1000 residues). Fourier transform infrared (FTIR) spectra indicated that all gelatin samples had major peaks in amide regions. Gelatin extracted at 55 °C exhibited the highest gel strength (P < 0.05), which was similar to that of commercial bovine gelatin (P > 0.05). Gelling and melting temperatures of frog skin gelatin were 23.47–24.87 and 33.22–34.66 °C, respectively. Gels became more yellowish with increasing extraction temperatures (P < 0.05). All gelatin gels were sponge or coral-like in structure but varied in patterns as visualized by scanning electron microscopy (SEM). Gelatin from frog skin could be used as a replacement for land animal counterpart.     

Property of Fish Gelatin gel as Affected by the Incorporation of Gellan and Calcium Chloride

Properties of fish gelatin (FG) gel as affected by gellan (GL) at different levels (2.5–7.5% FG substitution) in combination with calcium chloride (CaCl₂) at various concentrations (3–9 mM) were studied. Gel strength and hardness of FG/GL mixed gel increased as the levels of GL increased (P < 0.05). Increasing CaCl₂ concentration also resulted in the increases in both gel strength and hardness of mixed gel when GL at the same level was incorporated (P < 0.05). Conversely, the increasing GL and CaCl₂ levels caused a decrease in springiness but an increase in syneresis of mixed gels (P < 0.05). Gelling and melting temperatures were increased in the mixed gel as levels of GL and CaCl₂ increased. L*- and b*-values of mixed gels decreased, whereas ?E*-value increased with increasing GL and CaCl₂ levels (P < 0.05). Microstructure studies revealed that denser structure with smaller voids in gel network was observed in the mixed gel in the presence of CaCl₂ at higher levels. However, mixed gels incorporated with GL above 5%, regardless of CaCl₂ levels, yielded the lower likeness score than FG gel (control) (P < 0.05). The addition of GL at low level (2.5%) with CaCl₂ (up to 6 mM) had no adverse effect on sensory property of mixed gels but could improve gelling property of FG via increasing gel strength and gelling point.     

Characteristics of Biocalcium Powders from Pre-Cooked Tongol (<Emphasis Type="Italic">Thunnus tonggol</Emphasis>) and Yellowfin (<Emphasis Type="Italic">Thunnus albacores</Emphasis>) Tuna Bones

Characteristics of biocalcium powder from pre-cooked tongol tuna bone (BTG) and yellowfin tuna bone (BYF) were investigated, in comparison with their calcined bone powder named CTG and CYF, respectively. Average calcium (40.3%) and phosphorus (19.19%) contents of CTG and CYF were higher than those of BTG and BYF (Ca: 26.74%, P: 12.72%). Nevertheless, similar mole Ca/P ratio (1.62–1.63) was observed among all samples. Mean particle size of all samples was approximately 14 μm. Both CTG and CYF powders exhibited the interconnected granular structure. BTG had higher b*- value than BYF (p < 0.05). Generally, CTG and CYF had lower b*-values with slightly higher L*-values than both BTG and BYF (p < 0.05). X-ray diffraction results indicated the presence of hydroxyapatite in all samples, in which their crystallinities were increased from 54% to 90% after calcination. Hydroxyproline and protein were detected in both biocalcium powders, but were not detectable in calcined bone powders. The abundance of volatile compounds was noticeably lower in BYF, compared to BTG. Negligible volatiles were detected in both calcined bone powders. Based on a simulated gastrointestinal tract study, both BTG and BYF had higher soluble calcium content than calcium carbonate and their corresponding calcined bone powders, indicating the higher availability for absorption.     

Characterization of porcine plasma protein-based films as affected by pretreatment and cross-linking agents

The effects of pretreatment and cross-linking agents on properties of porcine plasma protein-based film were investigated. Based on sodium dodecyl sulfate polyacrylamide gel electrophoresis and solubility study, porcine plasma protein-based film was stabilized mainly by hydrogen bond, while film with pretreatment (pH 10 and heated for 30 min) contained hydrogen bond and hydrophobic interaction. The incorporation of glyoxal or caffeic acid resulted in the increase in protein cross-links stabilized by both disulfide and non-disulfide covalent bonds. Nevertheless, the prior oxygenation had no marked impact on the property of film added with caffeic acid. α-Chymotrypsin was more effective than pepsin in hydrolysis of films. Greater thermal stability with an increase in the melting point was observed in film incorporated with caffeic acid, indicating a greater degree of cross-linking. The coincidental increase in initial temperature of film degradation was noticeable. The FTIR spectra revealed the intermolecular interaction between protein molecules as indicated by the shift of amide-I peak.     

Partitioning of protease from stomach of albacore tuna (Thunnus alalunga) by aqueous two-phase systems

Partitioning of protease from stomach of albacore tuna using an aqueous two-phase system (ATPS) was investigated. The best ATPS conditions for protease partitioning from stomach extract (SE) and acidified counterpart (ASE) were 25% PEG1000–20% MgSO₄ and 15% PEG2000–15% MgSO₄, which increased the purity by 7.2-fold and 2.4-fold with the recovered activity of 85.7% and 89.1%, respectively. Electrophoretic study revealed that SE had a major protein with a molecular weight (MW) of 40.6 kDa, while protein with MW of 32.7 kDa was predominant in ASE and ATPS fractions. Pepsinogen in SE might be activated to pepsin by acidification and partitioning process. SE was quite stable at 0 and 4 °C up to 14 days. The loss in protease activity in ASE and selected ATPS fractions was more pronounced when storage time and temperature increased. Therefore, ATPS can be effectively used to recover and purify protease from albacore tuna stomach.     

Partial purification and characterization of cysteine proteinase inhibitor from chicken plasma

A high-molecular-weight cysteine proteinase inhibitor (CPI) was purified from chicken (Gallus gallus) plasma using polyethylene glycol (PEG) fractionation and affinity chromatography on carboxymethyl–papain–Sepharose-4B. The CPI was purified 96.8-fold with a yield of 28.9%. Based on inhibitory activity staining for papain, CPI was shown to have an apparent molecular mass of 122 kDa. No inhibitory activity was obtained under reducing condition, indicating that CPI from chicken plasma was stabilized by disulfide bonds. CPI was stable in temperature ranges from 40 to 70 °C for 10 min; however, more than 50% of the inhibitory activity towards papain was lost within 30 min of heating at 90 °C. CPI was stable in the presence of salt up to 3%. The purified CPI exhibited the inhibitory activity toward autolysis of arrowtooth flounder (Atheresthes stomias) and Pacific whiting (Merluccius productus) natural actomyosin (NAM) in a concentration-dependent manner.