Whey Protein Concentrate as a Proteinase Inhibitor in Pacific Whiting Surimi

Abstract

ABSTRACTThe most effective inhibition of autolytic proteinase activity was found at 3% whey protein concentrate (WPC) with residual proteinase activity at 14.2%. WPC reduced papain and trypsin activities linearly with lowest residual activities of 8.7% and 41.4%, respectively. An unidentified high‐molecular‐weight protein was inhibitory for papain and trypsin with no inhibitory components detected at the region <Mr 100,000. The highest shear strain of surimi was obtained with WPC at 4%. The values were 1.89 when rapidly cooked at 90°C for 15 min and 1.62 when pre‐heated at 60°C for 30 min prior to cooking at 90°C.