脱水によるワニエソ筋原繊維タンパク質の変性と水の状態に及ぼすキチン加水分解物添加の影響  [in Japanese] Effects of Chitin Hydrolysate on Denaturation of Fish Myofibrillar Protein and the State of Water during Drying Process  [in Japanese]

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Author(s)

    • 張 農 ZHANG Nong
    • 長崎大学大学院海洋生産科学研究科 Graduate School of Marine Science and Engineering, Nagasaki University

Abstract

キチンの低分子化と水溶性向上を図り,食品素材としての広範な利用に活路を見いだすことを目的として,タラバガニ,ウチワエビおよびヤリイカより調製したキチン加水分解物をMfに対して5%添加し,脱水に伴うMfの変性と脱水収着等温線を検討の結果,以下の結果を得た. <BR>(1) 3種のキチン加水分解物の主要成分は糖質であり,(GlcNAc)1~5より構成されている混合物であった. <BR>(2) キチン加水分解物を添加したMfの脱水収着等温線は,いずれも対照と比較して同一WにおけるAwが低下し,収着水量を増加させた. <BR>(3) キチン加水分解物を添加したMfの脱水による変性は,いずれも対照と比較して全Aw域において抑制された. <BR>(4) キチンの効果と比較して,キチン加水分解物は脱水変性抑制効果に改善が見られ,有効な天然物由来タンパク質脱水変性抑制物質であることが確認された. <BR>(5) 以上の結果は,キチン加水分解物が添加されたことによってもたらされる,タンパク質周囲の水和層の安定化によるものであると考えられる.

The effects of chitin hydrolysates made from shell of crustaceans (King crab, <I>Paralithodes camtschatica</I> and Japanese fan lobster, <I>Ibacus ciliatus</I>) and cartilage of cephalopods (Spear squid, <I>Doryteuthis bleekeri</I>) on the denaturation and the state of water of lizard fish myofibrillar protein (Mf) during drying process were investigated. Five grams (dried matter) of each chitin hydrolysate was added to 100g of Mf, and water activity (Aw) of Mf and Mf Ca-ATPase activity were examined during drying process. The addition of each chitin hydrolysate caused a decrease in Aw at the same moisture content, and an increase in the amount of multilayer and monolayer sorbed water obtained from a desorption isotherm curve as compared to a control (without chitin hydrolysates). The activity of Ca-ATPase of the control decreased rapidly, on the other hand, that of chitin hydrolysate containing groups lowered gradually in all Aw area. These results suggest that a chitin hydrolysate decreases Aw and suppresses Mf denaturation during dehydration process. The protection effect by chitin hydrolysates may be caused by stabilizing hydration water around Mf by added chitin hydrolysates.

Journal

  • Nippon Shokuhin Kagaku Kogaku Kaishi

    Nippon Shokuhin Kagaku Kogaku Kaishi 49(6), 368-376, 2002-06-15

    Japanese Society for Food Science and Technology

References:  49

Codes

  • NII Article ID (NAID)
    10008560081
  • NII NACSIS-CAT ID (NCID)
    AN10467499
  • Text Lang
    JPN
  • Article Type
    ART
  • ISSN
    1341027X
  • NDL Article ID
    6187356
  • NDL Source Classification
    ZP34(科学技術--食品工学・工業)
  • NDL Call No.
    Z17-126
  • Data Source
    CJP  NDL  J-STAGE 
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