Participation of the Superoxide Radical in the Beneficial Effect of Ascorbic Acid on Heat-induced Fish Meat Gel (Kamaboko)
スポンサーリンク
概要
- 論文の詳細を見る
The influence of ascorbic acid (AsA) on the proteins in raw meat paste (surimi) of walleye pollack during the formation of a gel by incubating at 40℃, or 40℃ and 90℃ was examined by SDS-polyacrylamide gel electrophoresis. AsA significantly enhanced the decrease in the amount of myosin heavy chain (MHC), by promoting the polymerization of MHC via disulfide bridging. Diethylenetriaminepentaacetic acid, a chelator, and tiron, a scavenger of the superoxide radical, both inhibited the promoting effect of AsA on MHC polymerization in surimi. Therefore, the superoxide radical generated via the metal-catalyzed autoxidation of AsA participated in the polymerization of MHC. The production of the cysteine (Cys) thiyl radical due to superoxide in a 10 mM Cys solution was confirmed by electron spin resonance spectroscopy, in which superoxide was generated by photo-activation of riboflavin. These results suggest that the polymerization of MHC by AsA proceeds through a radical-radical reaction of the thiyl radicals of Cys residues that are generated by superoxide radicals.
- 社団法人日本農芸化学会の論文
- 1996-12-23
著者
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GOTO Masahiro
Department of Applied Chemistry, Graduate School of Engineering, Kyushu University
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Mano Junichi
Research Institute For Food Science Kyoto University
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Goto Masahiro
Department Of Applied Chemistry Graduate School Of Engineering Kyushu University
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NISHIMURA KIMIO
Department of Internal Medicine, Takanohara General Hospital
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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 & Nutrition Faculty Of Human Life & Science Doshisha Women's
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Goto Masahiro
Department Of Applied Biological Chemistry The University Of Tokyo
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Goto Masahiro
Department Of Food & Nutrition Faculty Of Home Economics Kochi Women's University
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Nishimura Kimio
Department of Chemistry, Faculty of Science, Konan University
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