Analysis of Porcine Bone Extract Soup

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概要

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• Compounds at the surface of oil droplets in a porcine bone extract soup were investigated. Adsorbed proteins and phospholipids from the cream phase were analyzed. Amino acid analysis revealed that the proteins contained a higher amount of hydrophobic amino acids than gelatin. Enzymatic hydrolysis of the protein and sequencing analysis revealed that the peptide had sequences such as Val-Phe-Pro and Val-Tyr-Pro. As a result of homology searching with the protein database (Pub-Med, NCBI), Val-Phe-Pro corresponded with proteins in myosin heavy chain or α-actin, and Val-Tyr-Pro corresponded with that in hemoglobin. Phospholipids were detected with molybdenum blue reagent on thin-layer chromatography. It was revealed that the phospholipids consisted of phosphatidilcholine, lyso-phosphatidilcholine and sphingomyelin. A model emulsification experiment was then performed in which a gelatin containing soy lechithin was obtained from an oil-in-water emulsification under boiling conditions.

• 2007-08-01

著者

• OTA Masafumi

  Institute of Life Sciences, Ajinomoto Co. Inc.

• KURODA Motonaka

  Processed Food Development and Technology Center, Ajinomoto Co., Inc.

• KAWAGUCHI Hirokazu

  Seasoning Development and Technology Center, Ajinomoto Co., Inc.

• Kuroda Motonaka

  Processed Food Development & Technology Center Ajinomoto Co. Inc.

• Kawaguchi Hirokazu

  Seasoning Development And Technology Center Ajinomoto Co. Inc.

• Ota Masafumi

  Institute Of Life Sciences Ajinomoto Co. Inc.

• Kuroda Motonaka

  Processed Food Development And Technology Center Ajinomoto Co. Inc.

関連論文

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