Autolysis study of bigeye snapper ( Priacanthus macracanthus) skin and its effect on gelatin

• Published in: Food hydrocolloids Vol. 21; no. 4; pp. 537 - 544
• Main Authors: Intarasirisawat, Rossawan, Benjakul, Soottawat, Visessanguan, Wonnop, Prodpran, Thummanoon, Tanaka, Munehiko, Howell, Nazlin K.
• Format: Journal Article
• Language: English
• Published: Oxford Elsevier Ltd 01.06.2007; Elsevier
• Subjects: autolysis; Bigeye snapper; Biological and medical sciences; Collagen; fish; Food additives; food chemistry; Food industries; Fruit and vegetable industries; Fundamental and applied biological sciences. Psychology; Gelatin; General aspects; hydrocolloids; Priacanthus macracanthus; protein composition; protein degradation; Proteinases; proteolysis; serine proteinases; Skin; Soybean trypsin inhibitor; Soybean trypsin inhibitor; Skin; Bigeye snapper; Gelatin; Proteinases; Collagen; Serine endopeptidases; Enzyme; Soybean; Autolysis; Grain legume; Peptidases; Trypsin; Hydrolases
• ISSN: 0268-005X; 1873-7137
• DOI: 10.1016/j.foodhyd.2006.05.012

Autolysis of bigeye snapper ( Priacanthus macracanthus) skin was studied. The maximal autolytic activity was observed at 60 °C and pH 7.5. The proteolytic activity was strongly inhibited by 0.001 mM soybean trypsin inhibitor (SBTI), whereas pepstatin A (1 μM), EDTA (20 mM), EGTA (10 mM), iodoacetic acid (1 mM), PMSF (1 mM), E-64 (10 μM) and 1,10-phenanthroline (1 mM) showed no inhibitory effect. The result suggests that the major proteinase in bigeye snapper skin was a serine proteinase. Gelatin was extracted from bigeye snapper skin in water without and with 0.001 mM SBTI using a skin/water ratio of 1:7 at different temperatures (35, 40, 45, 50, 55 and 60 °C) for 12 h. In the presence of SBTI, the degradation was markedly inhibited. However, β-chain disappeared and α-chains underwent degradation to some extent at temperatures above 50 °C. Generally, a higher yield of gelatin was obtained as the extracting temperature increased ( P<0.05). Nevertheless, the addition of 0.001 mM SBTI caused a lower gelatin yield. Therefore, heat-activated serine proteinase, most likely collagenase, involved in the degradation of collagen molecule and affected the yield and proteinaceous components in the resulting gelatin from bigeye snapper skin.