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

Abstract

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.

Journal

• Food Science and Technology Research

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

  Japanese Society for Food Science and Technology

Keywords

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

Details

• CRID: 1390282763085336576
• NII Article 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
• Text Lang: en
• Data Source:
  • JaLC
  • Crossref
  • CiNii Articles
  • KAKEN
• Abstract License Flag: Disallowed