塩酸加水分解による豚血液グロビンの乳化性およびゲル形成性の改善  [in Japanese] Improvement of Emulsifying and Gelling Properties of Porcine Blood Globin using Hydrolysis in Hydrochloric Acid  [in Japanese]

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Abstract

豚血溶グロビンを塩酸で加水分解 (pH2.0, 95℃, 0~60分間) し, 得られた加水分解物の溶解性, 乳化活性およびゲル形成性について検討し, 以下の結果を得た。<br>1) グロビンは加水分解されるにつれて, 分子量約6,000, 7,000および10,000の分解物を生成した。<br>2) グロビン加水分解物をHPLCで分析した結果, 加水分解物中には, グロビンよりも親水性の強いペプチドおよび疎水性の強いペプチドの双方が含まれていた。<br>3) グロビンの表面疎水性は塩酸加水分解により増大した。<br>4) グロビンは加水分解時間が長くなるにつれて, 中性域での溶解性は高くなったが, pH4付近では低下した。<br>5) グロビンの酸性域での乳化活性は, 20分間加水分解された場合は増大したが, 40分間以上分解された場合は低下した。<br>6) グロビン加水分解物は広いpH域 (pH6以下およびpH9以上) でゲルを形成した。また, 30~50分間加水分解されたグロビンは, pH5で強いゲルを形成した。

Porcine blood globin was hydrolyzed in hydrochloric acid at 95°C for various time(0-60min) and solubility, emulsifying activity and gel strength of the hydrolyzates obtained were investigated. 1) SDS-PAGE showed that some peptides with molecular weight of about 6, 000, 7, 000 and 10, 000 were released as globin was hydrolyzed. 2) The results of HPLC analysis of the hydrolyzates indicated that both peptides with more hydrophobic and hydrophilic than globin were contained in it. 3) The surface hydrophobicity of globin was increased during acid hydrolysis. 4) The hydrolyzates was more soluble in water than globin at neutral pH region, but the solubility at pH4 was reduced as hydrolysis time proceeds. 5) Below pH4, emulsifiying activity of the hydrolyzates after 20-min treatment was higher than globin, but above 40-min treatment was lower. 6) The gel of the hydrolyzates was formed in wide pH region, below pH6 and above pH9 and the hydrolyzates after 30- to 50-min treatment formed strong gels at pH 5. These results suggest that hydrolysis in hydrochloric acid may improve gelling property of globin.

Journal

  • Nihon Yoton Gakkaishi

    Nihon Yoton Gakkaishi 32(3), 186-192, 1995-09-20

    The Japanese Society of Swine Science

References:  15

Codes

  • NII Article ID (NAID)
    10008441017
  • NII NACSIS-CAT ID (NCID)
    AN10202971
  • Text Lang
    JPN
  • Article Type
    ART
  • ISSN
    0913882X
  • Data Source
    CJP  J-STAGE  JASI 
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