Occurrence of Thiyl Radical on a Myosin derived from Carp by Superoxide Anion Radical
The mechanism for the beneficial effects of vitamin C (L-ascorbic acid, AsA) on the quality of the heat-induced fish gel, <I>kamaboko</I>, has been proposed by Nishimura <I>et al.</I> to involve the production of thiyl radical (S·). The generation of S· in myosin by the superoxide anion radical (O<SUB>2</SUB><SUP>-</SUP>), produced by the photoactivation of riboflavin, was then examined by electron spin resonance spectroscopy coupled with spin-trapping. Consequently, the production of S· was observed. This generation of S· in myosin was inhibited by the addition of 100 units (u)/ml superoxide dismutase (SOD), whereas heat-inactivated SOD, catalase (1,200 u/ml), and heat-inactivated catalase did not suppress the generation of S·. These results suggested that the generation of S· in myosin occurred due to the presence of O<SUB>2</SUB><SUP>-</SUP>.
- Food science and technology research
Food science and technology research 14(3), 315-318, 2008-05-01
Japanese Society for Food Science and Technology