KnE Life Sciences

ISSN: 2413-0877

The latest conference proceedings on life sciences, medicine and pharmacology.

Register for Content Alerts
Navigation

THE EFFECT OF OVALBUMIN ON THE PROTEASE ACTIVITY

Published date:Feb 01 2015

Journal Title: KnE Life Sciences

Issue title: International Symposium on Aquatic Product Processing (ISAPPROSH) 2013

Pages:39-41

DOI: 10.18502/kls.v1i0.83

Authors:

Toshihiko TAKENAWADepartment of Food Science and Technology, Tokyo University of Marine Science and Technology, 4-5-7 Konan, Minato-ku

Kigen TAKAHASHIDepartment of Food Science and Technology, Tokyo University of Marine Science and Technology, 4-5-7 Konan, Minato-ku

Le-Chang SUNDepartment of Food Science and Technology, Tokyo University of Marine Science and Technology, 4-5-7 Konan, Minato-ku

Emiko OKAZAKInone@non.comDepartment of Food Science and Technology, Tokyo University of Marine Science and Technology, 4-5-7 Konan, Minato-ku

Kazufumi OSAKOosako@kaiyodai.ac.jpDepartment of Food Science and Technology, Tokyo University of Marine Science and Technology, 4-5-7 Konan, Minato-ku

Abstract:

Chicken egg white is generally used in the industry because of its excellent effect to improve physical property of surimi products. The effects of egg white are believed to be derived from its inhibitory activity on surimi endogenous proteases which reduce gel forming ability. However, there are no detailed investigations about inhibitory effects of egg white on the proteases. The effect of ovalbumin (OVA), which is the main protein of egg white, on trypsin activity was investigated in the present study. N-OVA was purified from fresh chicken egg white by ammonium sulfate fractionation and anion-exchange chromatography (Q-sepharose). S-OVA and I-OVA were prepared by heating N-OVA solution at pH10, 55°C for 24h and at 97°C for 30min (pH was not controlled) respectively. To investigate the effect of OVA on the trypsin activity, casein-trypsin mixture solution was heated with or without OVAs at 40°C and the content of peptide generated from casein was measured. SDS-PAGE of casein was also conducted. The amount of peptide from casein was decreased in the presence of OVAs, regardless of OVA types. SDS-PAGE showed all types of OVA inhibited casein degradation. Those suggest that all types of OVA have inhibitory effect on the trypsin activity.

Keywords : Surimi, Ovalbumin, Proteases, Egg white 

References:

J.A. Huntington, P. E. Stein: Journal of Chromatography B 756 (2001): 189-198

T. Croguennec, F. Nau, S. Pezennec, and G. Brule: Journal of Agricultural and Food Chemistry 48 (2000): 4883-4889

M. B. Smith, J. F. Back: Australian Journal of Biological Sciences18 (1965): 365-377
P. Mellet, B. Michels and J. G. Bieth: The Journal of Biological Chemistry 271 (1996): 30311-30314

U. K. Laemmli: Nature 227 (1970): 680-685

A. Bougatef, N. Souissi, N. Fakhfakh, Y. E. Triki and M. Nasri: Food Chemistry 102 (2007): 343–350

Recommendations
THE SOCIOECONOMIC IMPACT OF FLAGRANT CRIMINALITY ON THE CITY OF RIOBAMBA
Jaqueline Elizabeth Balseca Castro et al., ESPOCH CONGRESSES: THE ECUADORIAN JOURNAL OF S.T.E.A.M., 2022
ELABORATION OF A FEASIBILITY ANALYSIS OF THE HUSIPI TABRUNA PROJECT FOR THE CREATION OF HYDROPONIC GARDENS IN THE CITY OF QUITO ELABORACIÓN DE
Achance Minaya Nelly Paulina et al., ESPOCH CONGRESSES: THE ECUADORIAN JOURNAL OF S.T.E.A.M., 2022
IMMUNONUTRITION: BIOECOLOGICAL CONTROL OF PREBIOTICS, PROBIOTICS AND SYMBOLICS TO BENEFICIALLY MODIFY THE HUMAN MICROBIOMA AND QUALITY OF LIFE
I. Logroño et al., ESPOCH CONGRESSES: THE ECUADORIAN JOURNAL OF S.T.E.A.M., 2021
ECONOMIC AND FINANCIAL SITUATION OF FURNITURE REMOVAL SERVICES (H4923.04) AND BRIDGE AND VIADUCT CONSTRUCTION (F4210.32) ENTERPRISES
M. Slusarczyk et al., ESPOCH CONGRESSES: THE ECUADORIAN JOURNAL OF S.T.E.A.M., 2022
EVALUATION OF SILAGE OF A FODDER MIXTURE WITH THE ADDITION OF WHEY, MOLASSES, AND BENTONITE AND ITS EFFECT ON THE FEEDING OF GUINEA PIGS IN THE GROWTH-FATTENING STAGE
Jorge Arellano Yasaca et al., ESPOCH CONGRESSES: THE ECUADORIAN JOURNAL OF S.T.E.A.M., 2022
EFFECT OF THE ADDITION OF SOY PROTEIN (GLYCINE MAX MERRYL) ON THE COMPOSITION OF COOKED HAM
E. Machado et al., ESPOCH CONGRESSES: THE ECUADORIAN JOURNAL OF S.T.E.A.M., 2021
ANALYSIS OF THE IMPACT RESISTANCE OF A SAMPLE OF SIMPLE SAFETY RAILINGS USED ON HIGHWAYS
Christian Telenchana et al., ESPOCH CONGRESSES: THE ECUADORIAN JOURNAL OF S.T.E.A.M., 2022
SPARK PLUG SIMULATION WITH THE USE OF THREE TYPES OF FUELS IN DIRECT INJECTION ENGINES FOR THE EVALUATION OF POLLUTING FACTORS
E. Jimenez et al., ESPOCH CONGRESSES: THE ECUADORIAN JOURNAL OF S.T.E.A.M., 2021
RESEARCH PROJECT FOR THE RELOCATION OF INFORMAL TRADERS FROM THE ORIENTAL MARKET IN THE CITY OF RIOBAMBA, YEAR 2022
Castro Siguencia Daniela Alexandra et al., ESPOCH CONGRESSES: THE ECUADORIAN JOURNAL OF S.T.E.A.M., 2022
BARRIERS TO INNOVATION IN TOURISM: A CASE FROM HOTEL INDUSTRY IN CANTON ALAUSÍ
Edison Maldonado Alvarado et al., ESPOCH CONGRESSES: THE ECUADORIAN JOURNAL OF S.T.E.A.M., 2022
Powered by
Download
Certificate Author 1
Certificate Author 2
Certificate Author 3
Certificate Author 4
Certificate Author 5
HTML
Cite
Share
statistics

413 Abstract Views

280 PDF Downloads