Changes in Solubility and Thermal Stability of Chicken Myofibrillar Protein by Glycosylation
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概要
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Myofibrillar protein prepared from chicken breast muscle was incubated with several concentrations of glucose or maltose for 6 h at 60°C and 35% relative humidity in order to obtain glycosylated chicken protein. When the ratio of the weights of the myofibrillar protein and glucose or maltose exceeded 1:6 or 1:3-5, respectively, the solubility of each type of glycosylated chicken protein in 0.1 M NaCl solution exceeded by about 60%, although the myofibrillar protein was insoluble in a low ionic strength solution. Solubilization of chicken myofibrillar protein required a small quantity of glucose compared with carp myofibrillar protein. Neither sample underwent denaturation when held at 50°C for 2 h.
- 2011-01-01
著者
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KATAYAMA Shigeru
Department of Polymer Science and Engineering, Kyoto Institute of Technology
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Saeki Hiroki
Graduate School Of Fisheries Science Hokkaido University
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Nishimura Kimio
Department Of Food And Nutrition Faculty Of Home Economics Kochi Women's University
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Nishimura Kimio
Department Of Food Science And Nutrition Faculty Of Human Life And Science Doshisha Women's Col
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MURAKOSHI Miki
Department of Food Science and Nutrition, Faculty of Human Life and Science, Doshisha Women's Colleg
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Murakoshi Miki
Department Of Food Science And Nutrition Faculty Of Human Life And Science Doshisha Women's Col
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Katayama Shigeru
Department Of Bioscience And Biotechnology Faculty Of Agriculture Shinshu University
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Nishimura Kimio
Department of Chemistry, Faculty of Science, Konan University
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