Beneficial Effects of Ascorbic Acid on Heat-Induced Fish Gel (Kamaboko) from the Superoxide Anion Radical
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概要
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We examined the participation of the superoxide anion radical (O2−) in the beneficial effects of L-ascorbic acid on heat-induced fish gel (Kamaboko). The generation of a thiyl radical (S·) in glutathione, ovalbumin, and actomyosin was examined by electron spin resonance spectroscopy coupled with spin trapping. O2− was provided by the photoactivation of riboflavin. The typical line shape for S· was observed with the glutathione and ovalbumin samples. A signal different from that for S· was detected with the actomyosin sample, and its intensity markedly decreased when the SH groups of actomyosin had been modified. The signal was eliminated when superoxide dismutase was added, but unaffected when catalase or an equivalent amount of heat-inactivated superoxide dismutase or catalase were added. These results suggest that S· in actomyosin was produced by the reaction with O2− and that the beneficial effects of L-ascorbic acid are due to a different mechanism in Kamaboko from that in bread.
- 2006-02-23
著者
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MIYAMOTO Yuka
Department of Applied Science, Okayama University of Science
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Miyamoto Yuka
Lab. Of Quality Analysis And Assessment Div. Of Agronomy And Horticultural Sci. Graduate School Of A
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Miyamoto Yuka
Department Of Food Science And Nutrition Doshisha Women's College Of Liberal Arts
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Miyamoto Yuka
Department Of Applied Science Okayama University Of Science
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NISHIMURA KIMIO
Department of Internal Medicine, Takanohara General Hospital
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Nishimura Kimio
Dep. Of Food Sci. And Nutrition Doshisha Women's Coll. Of Liberal Arts
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Nishimura Kimio
Department Of Food And Nutrition Faculty Of Home Economics Kochi Women's University
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