The Use of Ascorbic Acid to Promote the Polymerization of 11S Globulin

• NISHIMURA Kimio

  Department of Food Science and Nutrition, Doshisha Women's College of Liberal Arts

• IKEUCHI Sayaka

  Department of Food Science and Nutrition, Doshisha Women's College of Liberal Arts Ibaragiya Co. Ltd.

• MIYAMOTO Yuka

  Department of Home Economics, Shukugawa Gakuin College

抄録

We investigated the effects of L-ascorbic acid (AsA) on 11S globulin, which was reduced by 2-mercaptoethanol. Sodium dodecyl sulfate-polyacrylamide gel electrophoresis analysis verified that AsA promoted the polymerization of 11S globulin via the formation of disulfide bridges. The generation of thiyl radicals (S·) in 11S globulin was examined by electron spin resonance spectroscopy coupled with spin trapping. The superoxide anion radical (O^-₂ ) was produced by the photoactivation of riboflavin. A typical line shape was observed for S·. Staining with nitroblue tetrazolium dye confirmed that O^-₂ was produced in the 11S globulin solution due to the autooxidation of AsA. Although the 11S globulin lacking AsA did not yield a rigid gel, the sample containing AsA successfully yielded a rigid gel. Thus, it is clear that O^-₂ generated during AsA oxidation exerts beneficial effects on 11S globulin in its reduced form.

収録刊行物

• Food Science and Technology Research

  Food Science and Technology Research 14 (2), 153-159, 2008

  公益社団法人 日本食品科学工学会

キーワード

• vitamin C
• polymerization
• 11S globulin
• superoxide anion radical
• electron spin resonance (ESR)
• thiyl radical
• disulfide (SS) bridges

詳細情報

• CRID: 1390001204456889984
• NII論文ID: 10021184947
• NII書誌ID: AA11320122
• DOI: 10.3136/fstr.14.153
• COI: 1:CAS:528:DC%2BD1cXms1Wltbw%3D
• ISSN: 18813984
• ISSN: 13446606
• 本文言語コード: en
• データソース種別:
  • JaLC
  • Crossref
  • CiNii Articles
• 抄録ライセンスフラグ: 使用不可