多獲性多脂魚タンパク質の高度利用-3-マイワシ・サクシニル化筋原繊維タンパク質の乳化性と可溶化性

概要

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The purpose of this study was to clarify the emulsifying and solubilizing properties of the succinylated myofibrillar protein from sardines as a foodstuff. An oil-in-water type emulsion was prepared by stirring succinylated protein-water dispersion with corn salad oil and its properties were studied. The results obtained were as follows: the rheological behavior indicated a pseudoplastic flow; the apparent viscosity was higher than in the unmodified protein emulsion, contrary to the case in protein solution; moreover, the viscosity of the emulsion was rather high in comparison to the protein solution; and no creaming ability was observed and instead, the emulsion stability had a tendency to be weak. In addition, the succinylated myofibrillar protein solubilized larger amounts of DMAB in the solution than the unmodified protein did. The properties mentioned above suggested that succinylation of sardine myofibrillar protein may afford a practical approach for expanding the usefulness of fabricated foods.
日本水産學會の論文