マサバ筋原線維の加熱変性に対する直鎖オリゴ糖および還元直鎖オリゴ糖の抑制作用

概要

論文の詳細を見る
The protective effects of linear oligosaccharides and hydrogenated linear oligosacharides on thermal denaturation of Grub mackerel myofibrillar proteins at 35°C and at pH 7.5 were studied by measuring the apparent rate constant of inactivation of their Ca-ATPase. It was found that the protective effects of linear oligosaccharides (DE 45, DPn 2.7) and hydrogenated linear oligosaccharides (DPn 2.7) were similar to those of sucrose and D-sorbitol. It was also suggested that the mean number of equatorial hydroxy groups, the mean degree of polymerization, and the distribution of degree of polymerization in the oligosaccharide molecules were important factors for evaluation of the protective effect against thermal denatura-tion of the myofibrillar proteins.
日本水産學會の論文