Dextran-Glycation Improves the Solubility of Chicken Myofibrillar Proteins in Low Ionic Strength Medium, Allowing the Proteins to Exhibit Antioxidant Activity

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  • NISHIMURA Kimio
    Department of Food and Nutrition, Faculty of Human Life and Science, Doshisha Women’s College of Liberal Arts
  • SAEKI Hiroki
    Faculty of Fisheries Sciences, Hokkaido University

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  • デキストラン修飾は鶏筋原線維タンパク質に低イオン強度溶液への溶解性向上と抗酸化能の発現をもたらす

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<p>  The parameters temperature, relative humidity (RH), reaction time, mixing ratio of dextran to chicken myofibrillar proteins (Mfs), and pH were examined using random-centroid optimization, resulting in 15 vertices. After evaluating individual vertices, the optimal preparatory conditions showing the highest solubility were determined as temperature, 53℃; RH, 65%; reaction time, 47.93 h, dextran to Mfs mixing ratio, 14.4 (w/w), and pH 8.5, resulting in a 56.4 ± 10.0% solubility of the Mfs in low ionic strength medium. Sodium dodecyl sulfate-poly-acrylamide gel electrophoresis of the proteins showed decreased mobility of myosin heavy chain, suggesting the formation of dextran-conjugated Mfs. The hydroxy radical scavenging capacity of the protein was 6.3 ± 0.2 μmol of gallic acid equivalent per gram of protein. Thus, these results indicate that dextran-glycation improves the solubility of chicken Mfs in low ionic strength medium, allowing the proteins to exhibit their antioxidant activity.</p>

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