Food Biochemistry and Food Processing (2 edition)

BLBS102-c14 BLBS102-Simpson March 21, 2012 13:17 Trim: 276mm X 219mm Printer Name: Yet to Come

14

Seafood Enzymes: Biochemical Properties

and Their Impact on Quality

Sappasith Klomklao, Soottawat Benjakul, and Benjamin K. Simpson

Introduction

Proteases

Digestive Proteases from Marine Animals

Acid/Aspartic Proteases

Serine Proteases

Thiol/Cysteine Proteases

Metalloproteases

Muscle Proteases from Marine Animals

Cathepsins

Alkaline Proteases

Neutral Ca 2 -Activated Proteases

Fish Protease Applications

Transglutaminase

Polyphenoloxidase

Factors Affecting PPO Activity

Temperature

pH

Activators/Inhibitors

Melanosis

Trimethylamine-N-Oxide Demethylase

Distribution of TMAOase

Purification and Characterization of TMAOase

Prevention of TMAOase Activity

Lipase

Fish Lipase Applications

References

Abstract:Recovery and characterization of enzymes from seafood

has taken place and this has led to the emergence of some interesting

new applications of these enzymes in food processing. The major

enzymes isolated from marine organism and used for industrial ap-

plication are protease, transglutaminase, and lipase. However, some

enzymes found in the fish and aquatic invertebrates have exhibited

an adverse effect on seafood quality such as polyphenoloxidase and

TMAOase. Therefore, appropriate approach to tackle the problem

associated with undesirable enzyme has become the technical con-

cern for processors to maintain the prime quality of seafood and

seafood products. On the other hand, the maximization of desir-

able enzyme activities is the means to come across the fulfillment

of seafood processing. In addition, the cost of enzyme from other

sources could be lowered, leading to the sustainability of seafood

industry, in which all resources could be fully utilized.

INTRODUCTION

The marine environment contains a wide variety of genetic ma-

terial, offering enormous potential as a source of enzymes. Be-

cause of the biological diversity of marine species, a wide ar-

ray of enzymes with unique properties can be recovered and

effectively utilized. Most enzymes from fish and aquatic in-

vertebrates are present in terrestrial organisms. However, the

enzymes from different marine species, as well as their organs

or environment habitat display differences in molecular weight

(MW), amino acid composition, pH and temperature optimum,

stability, and inhibition characteristics and kinetic properties.

Recovery and characterization of enzymes from seafood has

been studied extensively, and this has led to the emergence of

some interesting new applications of these enzymes in food pro-

cessing. The major enzymes isolated from marine organisms

and used for industrial application are proteases, transglutami-

nases, and lipases. However, some enzymes found in fish and

aquatic invertebrates exhibit adverse effects on seafood quality

such as polyphenoloxidases (PPO) and trimethylamine-N-oxide

demethylase (TMAOases). Therefore, appropriate approaches

to tackle the problem associated with undesirable enzymes in

seafood products have become a technical concern for proces-

sors to maintain the prime quality of seafood and seafood prod-

ucts. Conversely, the activities of desirable enzyme should be

maximized to fully exploit the marine resources. Furthermore,

the need of commercial enzymes can be reduced, thereby low-

ering the operation cost associated with those enzymes.

Food Biochemistry and Food Processing, Second Edition. Edited by Benjamin K. Simpson, Leo M.L. Nollet, Fidel Toldr ́a, Soottawat Benjakul, Gopinadhan Paliyath and Y.H. Hui.

©C2012 John Wiley & Sons, Inc. Published 2012 by John Wiley & Sons, Inc.

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