Beneficial Effects of Ascorbic Acid on Heat-Induced Fish Gel (Kamaboko) from the Superoxide Anion Radical

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  • MIYAMOTO Yuka
    Department of Food Science and Nutrition, Doshisha Women’s College of Liberal Arts
  • NISHIMURA Kimio
    Department of Food Science and Nutrition, Doshisha Women’s College of Liberal Arts

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Abstract

We examined the participation of the superoxide anion radical (O2−) in the beneficial effects of L-ascorbic acid on heat-induced fish gel (Kamaboko). The generation of a thiyl radical (S·) in glutathione, ovalbumin, and actomyosin was examined by electron spin resonance spectroscopy coupled with spin trapping. O2− was provided by the photoactivation of riboflavin. The typical line shape for S· was observed with the glutathione and ovalbumin samples. A signal different from that for S· was detected with the actomyosin sample, and its intensity markedly decreased when the SH groups of actomyosin had been modified. The signal was eliminated when superoxide dismutase was added, but unaffected when catalase or an equivalent amount of heat-inactivated superoxide dismutase or catalase were added. These results suggest that S· in actomyosin was produced by the reaction with O2− and that the beneficial effects of L-ascorbic acid are due to a different mechanism in Kamaboko from that in bread.

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