Autolysis and the endogenous proteinases characterised in beardless barb (Anematichthys apogon) muscle

Pakteera Sripokar, Yi Zhang, Benjamin K. Simpson, Egon Bech Hansen, Suppasil Maneerat, Sappasith Klomklao

Research output: Contribution to journalArticlepeer-review

1 Scopus citations


Beardless barb is a common fish species used in fermentation of fish paste Ka-pi-plaa. Autolytic profile of beardless barb muscle showed the maximum autolysis was at 50 °C, at both acidic and alkaline pH values. With augmentation concentration of NaCl, autolytic activity slightly decreased. Endogenous proteinases isolated from fish muscle in crude extract forms were also characterised. The acidic proteinases had optimum activity at pH 3.0 and 50°C, and they showed higher proteolytic activity than the alkaline proteinases which were optimally active at pH 9.0 and 50 °C. Proteinases in peak at pH 3.0 were inhibited by pepstatin A, but those in peak at pH 9.0 were highly inhibited by PMSF, TLCK and soybean trypsin inhibitor, suggesting that both aspartic and serine proteinases were existed in beardless barb muscle. The proteinases were stable in pH range of 2.0-5.0 but unstable at the temperatures higher than 40 °C. NaCl suppressed the proteolytic activity, ATP activated the proteinase activity, while CaCl2, MgCl2 and CoCl2 exhibited no influence on the activity. The results implied that cathepsin D is the predominant proteinase responsible for autolysis in beardless barb. The findings were useful to improve the processing and qualities of Ka-pi-plaa product using beardless barb as raw material.

Original languageEnglish (US)
Pages (from-to)6368-6375
Number of pages8
JournalInternational Journal of Food Science and Technology
Issue number12
StatePublished - Dec 2021

All Science Journal Classification (ASJC) codes

  • Food Science
  • Industrial and Manufacturing Engineering


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