Improved thermal stability and emulsifying properties of carp myofibrillar proteins by conjugation with dextran

被引：46
|
作者：
Fujiwara, K [1 ]
Oosawa, T [1 ]
Saeki, H [1 ]
机构：
[1] Hokkaido Univ, Fac Fisheries, Dept Marine Bioresources Chem, Hakodate, Hokkaido 0418611, Japan
来源：
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY | 1998年 / 46卷 / 04期
关键词：
fish; myofibrillar proteins; neoglycoprotein; glycosylation; dextran; solubility; thermal stability; emulsifying property; Maillard reaction;
D O I：
10.1021/jf9708148
中图分类号：
S [农业科学];
学科分类号：
09 ;
摘要：
Carp myofibrillar proteins (Mf) were conjugated with dextran through the Maillard reaction, and their functional properties were investigated. Lyophilized myofibrils mixed with dextran (weight ratio 1:9) were kept at 40 and 50 degrees C (65% relative humidity) for preparing neoglycoprotein (Mf-Dex). The utilization of the protective effect of dextran was required for preparing Mf-Dex with high solubility, and the myosin heavy chain was selectively conjugated with dextran. Mf-Dex developed an excellent emulsifying property, and the solubility of Mf-Dex was almost unchanged by heating at 50 degrees C for 6 h. The improved emulsion stability was not impaired by heat treatment at 50 degrees C.
引用
收藏
页码：1257 / 1261
页数：5
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