ArticleFoods (Basel, Switzerland)2022
Effects of Potato Protein Isolated Using Ethanol on the Gelation and Anti-Proteolytic Properties in Pacific Whiting Surimi.
Article in Foods (Basel, Switzerland), 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 3 papers.
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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Who cites it
3 citing papers in PubMed, 9 citations in OpenAlex.
- Potato Protein Suppresses Proteolytic Activity and Improves Textural Property of Tropical and Cold-Water Fish Surimi.Foods (Basel, Switzerland) · 2025Article
- Inhibition of Biogenic Amines in Fermented Tilapia Surimi by Collaborative Fermentation ofFoods (Basel, Switzerland) · 2024Article
- Physiochemical Quality, Microbial Diversity, and Volatile Components of Monascus-Fermented Hairtail Surimi.Foods (Basel, Switzerland) · 2023Article
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Authors and funding
3 authors at 2 institutions in 2 countries.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Pacific whiting is a primary species utilized for surimi processing in the Pacific Northwest of the US. However, endogenous protease in Pacific whiting surimi deteriorates the quality during slow cooking. The demand for clean-labeled and economically competitive protease inhibitors has been increasing. In the present study, the anti-proteolytic effect of potato protein isolate (PPI), a by-product from the potato starch industry, prepared using 20% ethanol on the endogenous protease activity of Pacific whiting (PW) surimi was investigated. The ohmic heating method was carried out for a better assessment of the anti-proteolytic activity of inhibitors. A factorial design was carried out in which the independent variables were the four types of inhibitors and their concentration (0, 0.5, 1, 2, and 3%
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