Ovomucin-Food Protein Conjugates Prepared through the Transglutaminase Reaction(Food & Nutrition)
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概要
- 論文の詳細を見る
Ovomucin-protein conjugates were prepared to develop a new kind of functional glycoprotein-protein conjugates. Soluble reduced ovomucin was self-associated by transglutaminase and the reactant had better foaming and emulsifying properties than untreated ovomucin. The conjugation of ovomucin with casein or soy protein was also attempted by transglutaminase. Ovomucin-11S globulin and ovomucin-α_<S1>-casein conjugates were formed by cross-linking between ovomucin and 11S globulin orα_<S1>-casein. The molecular weight of these conjugates were larger than that of ovomucin self-associated with transglutaminase. Ovomucin-11S globulin conjugate showed marked increases in the foaming properties, because of the high molecular weight of the conjugate. On the other hand, ovomucin-α_<S1>-casein conjugate had significant increases in the emulsifying prop-erties, probably due to the increase in the hydrophobic(α_<S1>-casein)-hydrophilic(ovomucin) balance.
- 社団法人日本農芸化学会の論文
- 1991-04-23
著者
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MOTOKI Masao
Central Research Laboratories, Ajinomoto Co., Inc.
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Motoki Masao
Central Research Laboratories Ajinomoto Co. Inc.
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KOBAYASHI Kunihiko
Department of Pediatrics, Hokkaido University Graduate School of Medicine
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KATO Akio
Department of Agricultural Chemistry, Yamaguchi University
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SEGURO Katsuya
Central Research Laboratories, Ajinomoto Co., Inc.
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Seguro Katsuya
Central Research Laboratories Ajinomoto Co. Inc.
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WADA Takayuki
Department of Agricultural Chemistry, Yamaguchi University
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Kobayashi Kunihiko
Department Of Orthopaedics Tokai University School Of Medicine
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Kato Akio
Department Of Agricultural Chemistry Faculty Of Agriclture Yamaguchi University
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Kobayashi Kunihiko
Department Of Agricultural Chemistry Faculty Of Agriclture Yamaguchi University
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Wada Takayuki
Department Of Agricultural Chemistry Yamaguchi University
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