Effect of soybean flour (Glycine max) and its inhibitors enzyme on endogenous protease activity in surimi-like gel elaborated with jumbo squid (Dosidicus gigas) during the storage at 4°C and 10ºC / Efecto de la harina de soya (Glycine max) y sus inhibidores enzimáticos sobre la actividad de proteasas endógenas en un gel tipo surimi elaborado de calamar gigante (Dosidicus gigas) durante el almacenamiento a 4°C y 10°C

Hugo Minor-Pérez


Jumbo squid (Dosidicus gigas) is a marine product abundant in the Pacific shores of Mexico.  It has high endogenous protease activity that affects gellation process and may to increase its deterioration during storage of muscle mantle fresh or processed.  Enzyme inhibitors from soybean may to contribute to the biological regulation of this endogenous alkaline protease.  Changes in proteolytic activity during the storage at 4ºC and 10ºC were studied in a model system of alkaline enzyme extracts of mantle muscle and enzyme inhibitors extracts.  Surimi-like gel (SLG) elaborated with myofibrillar proteins from muscle mantle and soybean flour was also analyzed.  Significant reduction (P<0.05) of proteolytic activity was observed in model system and SLG for both temperatures.  During storage time lowest values were 14.3 AU/mg (4ºC, 192 h) and 6.90 AU/mg (10ºC, 120 h) with the treatments of 30 mg/mL protein of enzyme inhibitors extracts/70 mg/mL protein of enzyme extracts and 77.80 AU/mg (4ºC, 144 h) and 80 AU/mg (10ºC, 72 h) for SLG elaborated using 50 g soybean flour (dry base) and 50 g myofibrillar protein (wet base).  These results showed feasible to use soybean flour as a source of proteolytic inhibitors in surimi-like gels from jumbo squid during the storage at refrigeration conditions and temperature abuse conditions.

Palabras clave

enzyme inhibitors, jumbo squid, proteolytic activity, surimi-like gel.


AOAC. 2000. Official Methods of Analysis. Association of Official Analytical Chemist. EUA. 17 Edition.

Ayensa, M.G., Montero, M.P., Borderías, A.J. y Hurtado, J. L. 2002. Influence of some protease inhibitors on gelation of squid mantle. Journal of Food Science. 67(5):1636-1641

Dublán, G. O., Cruz. C.R., Guerrero, L.I. y Ponce, A.E. 2006. Effect of refrigerated storage on proteolytic activity, physicochemical and microestructural properties of giant squid (Dosidicus gigas) mantle muscle. Journal of Muscle Foods 17:1-24

Dublán, G.O. 2006. Evaluación de los cambios estructurales y fisicoquímicos del manto de calamar gigante (Dosidicus gigas) durante el almacenamiento en refrigeración o congelación. Tesis de Doctorado en Biotecnología. UAM Iztapalapa

Ebina, H., Nagashima, Y., Ishizaki, S. Takeshi, T. 1995. Myosin heavy chain-degrading proteinase from spear squid muscle. Food Research International 28:31-García, C. F.L., Navarrete, A., Díaz, L. M., Hernández, C. M. P. y Ezquerra, J.M. 1996a. Proteinase inhibition of fish muscle enzymes using legume seed extracs. Journal of Food Protection. 59:312-318

García-Carreño y Hernández-Córtes, P. 2000. Use of protease inhibitors in seafood products. En: Seafood enzymes.Utilization and influence on postharvest seafood quality. Editores: Haard, N.F. y .Simpson, B.K. Editorial Haard & Simpson.

García-Carreño, F. L. 1996b. Proteinase inhibitors. Trends in Food Science and Technology 7:197-203

Gómez.Guillén, M.C., Hurtado, J.L., Montero, P. 2002. Autolisys and protease inhibiton efffects on dynamic viscoelastic propierties during thermal gelation os squid muscle. Journal of Food Science 67(7):2491—6. 38

Goméz-Guillén, M. C., & Montero, P. (1997). Improving of giant squid (Dosidicus gigas) muscle gelation by using gelling ingredients. Z Lebensm Unters Forsch A, 204, 379-384

Gómez-Guillén, M. C., Martinez-Alvarez, O., & Montero, P. (2003). Functional and thermal gelation properties of squid mantle proteins affected by chilled and frozen storage. Journal of Food Science, 68(6), 1962–1967.

Gómez-Guillén, M. C., Montero, P., Solas, M. T., & Borderías, A. J. (1998). Thermally induced aggregation of giant squid (Dosidicus gigas) mantle proteins: Physicochemical contribution of added ingredients. Journal of Agricultural and Food Chemistry. 46(9), 3440–3446.

Gornall, A. G., Bardawill, C. J. and David, M. M. (1949). Determination of serum proteins by means of the biuret reaction. Journal of Biological Chemistry. 177,751–766.

Hernández, M., Chávez, A. and Burges, H. 1983. Valor nutritivo de los alimentos mexicanos. Tablas de uso práctico. Instituto Nacional de la Nutrición Salvador Zubirán, México.

Kunitz., M., 1947. Cristaline soybean trypsin inhibitor. II General properties. Journal of General Physiology. 30:291-310

Moran-Palacio, E. F. (2002). Comportamiento bioquímico postmortem del calamar gigante (Dosidicus gigas) almacenado en hielo y su relación con parámetros de calidad. Master thesis. A.C. Hermosillo, Sonora, Mexico: Centro de Investigación en Alimentación y Desarrollo.

Ngapo, T., Wilkinson, B., Chong, R. y Haisman, D. 1992. Gelation of bovine myofibrillar protein induced by 1,5-Gluconate. 38th International Congress of Meat Science and Technology. Clemort Ferrand, France, pp 1095-1098

Otlewski, J., Jelen, F., Zakrzwska and Oleksy, A. 2005. The many faces of protease-protein inhibitior interaction. European Molecular Biology Organization. 24 (7): 1303-1310

Ramírez, J.A., García-Carreño, E.L., Morales, O.G. and Sánchez, A. 2002. Inhibition of Modori-Associated Proteinase by legume seed extracts in Surimi production. Journal of Food Science. 67: 578-581

Ramírez-Suárez, J., Ibarra-León, L.R., Pacheco-Aguilar, R., Lugo-Sánchez, M.E., García Sánchez, G. y Carvallo-Ruiz, G. 2008. Physicochemical and funtional changues in jumbo squid (Dosidicus gigas) mantle muscle during ice storage. Food Chemistry. 111:586-591

Rawlings, N., Tolle, D. P. and Barret, J. A. 2004. Evolutionary families of peptidase inhibitors. Biochemical Society. 378: 705-716

Sánchez, A., Ramírez, J. A., Morales, O.G y Montejano, J.G. 1998. Detección de inhibidores de proteasas en extractos de leguminosas y su efecto sobre proteasas endógenas del músculo de pescado. Ciencia y Tecnología de Alimentos. 2(1):12-19

Shu-Guo, F. and Guo-Jiang, W. 2005. Characteristics of plant proteinase inhibitors and their applications in combating phytophagous insects. Botanical Bulletin of Academia Sinica, 46:273-292

Slabyj, B. M., Ramsdell, G.E. and True, R.H. 1981. Quality fo squid, Illex illecebrosus mantles canned in oild. Marine Fisheries Review, 43: 15-21

Yamaguchi, T., Yashita, Y., Takeda, I. y Kiso, H. 1983. Enzymes in green asparagus kiwi fruit and muit: Ocurrence and partial characterization. Agriultural and Biological Chemistry 46(8): 1983-1986

DOI: http://dx.doi.org/10.23913/ciba.v6i11.62

Enlaces refback

  • No hay ningún enlace refback.