Improvement of Emulsifying and Antibacterial Properties of Salmine by the Maillard Reaction with Dextran
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- Tanaka Munehiko
- Department of Food Science and Technology, Tokyo University of Fisheries
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- Kunisaki Naoyuki
- Department of Food Science and Technology, Tokyo University of Fisheries
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- Ishizaki Shoichiro
- Department of Food Science and Technology, Tokyo University of Fisheries
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In order to improve the emulsifying and antibacterial properties of salmine (a protamine from salmon sperm), its conjugates with dextran (molecular weight 60, 000-90, 000) were prepared through the Maillard reaction above glass transition temperature (Tg). Development of brown color and formation of salmine-dextran conjugates were concomitantly accelerated at heating temperatures above Tg+30°C. The emulsifying activity of the conjugates became 4-5 times as high as that of salmine during the early stage of the Maillard reaction at 180-190°C, but decreased drastically at the advanced stage. The antibacterial activity of salmine was also increased by the conjugation with dextran. Even antibacterial activity against some species of Gram-negative bacteria was attained as a result of the conjugation. Potential use of salmine-dextran conjugates as bifunctional food additives is discussed.
収録刊行物
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- Fisheries science
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Fisheries science 65 (4), 623-628, 1999
公益社団法人 日本水産学会
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詳細情報 詳細情報について
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- CRID
- 1390001204429438592
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- NII論文ID
- 130003742190
- 10004879922
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- NII書誌ID
- AA10993718
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- NDL書誌ID
- 4839802
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- ISSN
- 09199268
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- 本文言語コード
- en
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- データソース種別
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- JaLC
- NDL
- Crossref
- CiNii Articles
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- 使用不可