Gel-Forming Ability of Glycated Chicken Myofibrillar Proteins with Enhanced Antioxidant Properties
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- NISHIMURA Kimio
- Department of Food Science and Nutrition, Faculty of Human Life and Science, Doshisha Women's College of Liberal Arts
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- ISONO Mai
- Department of Food Science and Nutrition, Faculty of Human Life and Science, Doshisha Women's College of Liberal Arts (current affiliation: San-Ei Gen F.F.I. Inc.)
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- SAEKI Hiroki
- Graduate School of Fisheries Science, Hokkaido University
Bibliographic Information
- Other Title
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- 抗酸化能を高めた糖修飾鶏筋原線維タンパク質のゲル形成能
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Abstract
Chicken myofibrillar proteins (Mfs) glycated with maltose formed a rigid gel when heated for up to 240 min at 90°C. This gel was more rigid than that produced from natural or unmodified chicken Mfs that were prepared without maltose, under the same heating conditions. Sodium dodecyl sulfate-polyacrylamide gel electrophoresis analysis revealed that disulfide bonding occurred during the first half of the heating period and subsequent polymer formation with cross-linking occurred in the second half. Moreover, glycation of chicken Mfs with maltose was more rapid during the gelation process. Observation of the microstructures under a cryo-scanning electron microscope revealed that the fibers in the gel structure prepared from chicken Mfs glycated with maltose were thicker than those in the gel structure prepared from natural or unmodified chicken Mfs and that a network structure was developed that led to the formation of a more rigid gel.
Journal
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- Journal of Home Economics of Japan
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Journal of Home Economics of Japan 66 (5), 213-221, 2015
The Japan Society of Home Economics
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Details 詳細情報について
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- CRID
- 1390001206334058496
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- NII Article ID
- 130005069417
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- NII Book ID
- AN10040097
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- ISSN
- 18820352
- 09135227
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- NDL BIB ID
- 026379976
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- Text Lang
- ja
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- Data Source
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- JaLC
- NDL
- CiNii Articles
- KAKEN
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- Abstract License Flag
- Disallowed