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

三浦 靖, 西村 彰夫, 高柳 敏紀

doi:10.2331/suisan.57.1957

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

DOI 機関リポジトリ日本農学文献記事索引 Web Site 被引用文献1件

三浦靖

三菱化成(株)総合研究所
西村彰夫

三菱化成(株)総合研究所
高柳敏紀

三菱化成食品(株)

書誌事項

タイトル別名

Protective Effect of Linear Oligosaccharides and Hydrogenated Linear Oligosaccharides on the Thermal Denaturation of Chub Mackerel Myofibrils.
冷凍すり身へのオリゴ糖の利用に関する研究‐Ｉ．　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
マサバキンゲンセンイノカネツヘンセイニタイスルチョクサオリゴ

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説明

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.<br> 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.