Effect of Proteinases and Their Inhibitor, Recombinant Cystatin on the Quality of Surimi

Abstract

The mechanism of proteinase effects on gel softening and the nature of changes associated with surimi quality are complex. Based on the relevant results thus far studied, this review will focus on the proteinases/inhibitors effects on the quality of surimi. Several studies indicated that the lysosomal cysteine proteinases such as cathepsins B, H, L and L-like are highly related to the gel softening of surimi-based products. How to prevent the deterioration of protein gels and consequently keep the quality of surimibased products greatly attract many scientists and seafood industry. Recent development in the economic production of natural inhibitors by molecular biological technology has made the control of proteinases in seafood possible. Production of cystatin, a natural inhibitor of cysteine proteinases using biotechnology and effects of the recombinant cystatins on inhibition of surimi gel softening will also be discussed.