Maltotriose-conjugated Chicken Myofibrillar Proteins Derived from Random-centroid Optimization Exhibit Potent Solubility in Low Ionic Strength Medium

Nishimura, Kimio; Suzuki, Momoka; Saeki, Hiroki

Food science and technology research, 2021, 26(6), 759-769

Permalink : https://hdl.handle.net/2115/82702

このアイテムのアクセス数:444件（2026-08-07 21:03 集計）

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https://doi.org/10.3136/fstr.26.759     13

論文情報

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アクセス権
open access
URI
https://hdl.handle.net/2115/82702
タイトル
Maltotriose-conjugated Chicken Myofibrillar Proteins Derived from Random-centroid Optimization Exhibit Potent Solubility in Low Ionic Strength Medium
著者
Nishimura, Kimio ; Suzuki, Momoka ; Saeki, Hiroki
著者名
Nishimura, Kimio
著者名
Suzuki, Momoka
著者名
Saeki, Hiroki
言語
英語
キーワード
myofibrillar proteins
maltotriose
glycation
thermal stability
thermal gel-forming ability
antioxidant ability
random-centroid optimization
発行日
2021-09-22
出版者
The Japanese Society for Food Science and Technology
収録物名
Food science and technology research
巻(号)
26(6)
ページ
759-769
抄録
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.
資源タイプ
学術雑誌論文
出版タイプ
Version of Record
PISSN
1344-6606
関連情報 (isIdenticalTo)
出版社版DOI
https://doi.org/10.3136/fstr.26.759