Use of cysteine proteinase inhibitors from injured tomato leaves in whiting surimi
1998
Wu-O, Jess | Haard, N.F.
Cooking surimi paste from Pacific whiting results in a gel with poor texture due mainly to myosin degradation caused by a cysteine proteinase. Cysteine and serine proteinase inhibitors were isolated from injured and methyl jasmonate treated tomato leaves. Tomato cysteine proteinase inhibitor was stable at 60C but inactivated at 90C, making it suitable for use in surimi. Tomato proteinase inhibitors (TPI), having 7.9 papain inhibitor units, inhibited autolysis about 95% in 10 g of Pacific whiting surimi. Gel strength of Pacific whiting surimi was improved by adding only 0.027% of TPI to the surimi formulation. Addition of TPI did not affect the color of whiting surimi gel while egg white needed to prevent gel weakening caused the gels to have more yellow hue (P < 0.05). SDS-PAGE showed that myofibrillar protein degradation was prevented during cooking when 0.027% of TPI was included in the surimi. TPI extracted from tomato plants has potential for use as food grade additive in Pacific whiting surimi.
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