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Hokkaido University Collection of Scholarly and Academic Papers >
Graduate School of Fisheries Sciences / Faculty of Fisheries Sciences >
Peer-reviewed Journal Articles, etc >
Maltotriose-conjugated Chicken Myofibrillar Proteins Derived from Random-centroid Optimization Exhibit Potent Solubility in Low Ionic Strength Medium
| Title: | Maltotriose-conjugated Chicken Myofibrillar Proteins Derived from Random-centroid Optimization Exhibit Potent Solubility in Low Ionic Strength Medium |
| Authors: | Nishimura, Kimio Browse this author | | Suzuki, Momoka Browse this author | | Saeki, Hiroki Browse this author |
| Keywords: | myofibrillar proteins | | maltotriose | | glycation | | thermal stability | | thermal gel-forming ability | | antioxidant ability | | random-centroid optimization |
| Issue Date: | 22-Sep-2021 |
| Publisher: | The Japanese Society for Food Science and Technology |
| Journal Title: | Food science and technology research |
| Volume: | 26 |
| Issue: | 6 |
| Start Page: | 759 |
| End Page: | 769 |
| Publisher DOI: | 10.3136/fstr.26.759 |
| Abstract: | The optimal conditions for the preparation of maltotriose-conjugated chicken myofibrillar proteins (Mfs), exhibiting high solubility in low ionic strength medium, through the Maillard reaction were investigated using random-centroid optimization. Parameters of temperature, relative humidity (RH), reaction time, and maltotriose to chicken Mfs mixing ratio were examined, resulting in 13 vertices. Evaluations were carried out related to each individual vertex, and the optimal preparatory conditions resulting in the highest solubility were determined as follows: temperature of 53 degrees C, RH of 45 %, reaction time of 38.5 h, and maltotriose to chicken Mfs mixing ratio of 4.24 (w/w), presenting 54.9 +/- 1.9 % solubility in low ionic strength medium. Its hydroxyl radical averting capacity showed 8.1 +/- 0.4 mu mol of gallic acid equivalent per gram of protein. The thermal gel-forming ability of chicken Mfs was retained by the maltotriose-conjugation. |
| Type: | article |
| URI: | http://hdl.handle.net/2115/82702 |
| Appears in Collections: | 水産科学院・水産科学研究院 (Graduate School of Fisheries Sciences / Faculty of Fisheries Sciences) > 雑誌発表論文等 (Peer-reviewed Journal Articles, etc)
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