Properties of Ribose-conjugated Chicken Myofibrillar Protein with the Strongest Hydroxyl Radical Scavenging Activity Prepared Using Random-Centroid Optimization

• Nishimura Kimio

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

• Saeki Hiroki

  Graduate School of Fisheries Sciences, Hokkaido University

抄録

The best way to prepare glycated chicken myofibrillar proteins (Mfs) with the strongest antioxidative ability against hydroxyl radicals (•OH), without decreasing solubility in a low ion strength medium, was identified using random-centroid optimization (RCO). Four factors (temperature, relative humidity (RH), reaction time and quantity of ribose) were selected, and 13 vertices were obtained using RCO. Evaluations were carried out relative to each vertex, and the optimal preparatory conditions were sought. Optimal conditions were identified as: temperature, 38°C; RH, 40%; reaction time, 4.55 h; and ribose weight ratio, 10.7. The •OH antioxidant capacity was approximately 5.1 ± 1.3 µmol of gallic acid equivalent/g of protein. Under these conditions, glycated chicken Mfs lost their thermal gel-formation activity.

収録刊行物

• Food Science and Technology Research

  Food Science and Technology Research 24 (6), 1083-1092, 2018

  公益社団法人 日本食品科学工学会

キーワード

• myofibrillar proteins
• ribose
• maillard reaction
• glycation
• thermal gel-forming ability
• antioxidant ability
• random-centroid optimization

詳細情報

• CRID: 1390282763085336576
• NII論文ID: 130007580121
• DOI: 10.3136/fstr.24.1083
• ISSN: 18813984
• ISSN: 13446606
• Web Site: https://www.jstage.jst.go.jp/article/fstr/24/6/24_1083/_pdf
• 本文言語コード: en
• データソース種別:
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