Improvement of functional properties of whey protein through glycation and phosphorylation by dry heating
| Project/Area Number |
17580238
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| Research Category |
Grant-in-Aid for Scientific Research (C)
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| Allocation Type | Single-year Grants |
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| Section | 一般 |
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| Research Field |
Zootechnical science/Grassland science
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| Research Institution | Kagoshima University |
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Principal Investigator |
AOKI Takayoshi Kagoshima University, Faculty of Agriculture, Professor (70034460)
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| Project Period (FY) |
2005 – 2007
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| Project Status |
Completed (Fiscal Year 2007)
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| Budget Amount *help |
¥3,700,000 (Direct Cost: ¥3,400,000、Indirect Cost: ¥300,000)
Fiscal Year 2007: ¥1,300,000 (Direct Cost: ¥1,000,000、Indirect Cost: ¥300,000)
Fiscal Year 2006: ¥900,000 (Direct Cost: ¥900,000)
Fiscal Year 2005: ¥1,500,000 (Direct Cost: ¥1,500,000)
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| Keywords | whey protein / β-lactoalobulin / bovine serum albumin / phosphorylation / Maillard reaction / dry heating / functional property / heat stability / α-ラクトアルブミン / マルトペンタオース |
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| Research Abstract |
For an even more efficient utilization of whey protein isolate (WPI) in the food industry, there is a need to improve its functional properties. In the present study, WPI was glycated with maltopentaose (MP) through the Maillard reaction, and the MP-conjugated WPI was then phosphorylated by dry-heating in the presence of pyrophosphate. Obtained phosphorylated MP-WPI contained 1.05% of phosphorus. The stability of WPI against heat-induced insolubility at pH 7.0 was improved by conjugation with MP alone, and further improved by phosphorylation. Although the emulsifying activity of WPI was barely affected by glycation and phosphorylation, the emulsifying stability improved significantly. Gelling properties such as the hardness, resiliency, and water-holding capacity of heat-induced WPI gel were markedly improved, and the gel was rendered transparent by phosphorylation. The calcium phosphate-solubilizing ability of WPI was enhanced by phosphorylation. β -Lactoglobulin and bovine serum albumin, constituents of WPI, were also glycated and phosphorylated with mild conformational changes. These results suggested that phosphorylation by dry-heating in the presence of pyrophosphate after conjugation with MP is a useful method for improving the functional properties of whey proteins.
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Report
(4 results)
Research Products
(36 results)
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[Journal Article] Improvement of functional properties of bovine serum albumin through phosphorylation by dry-heating in the presence of pyrophosphate2008
Author(s)
Enomoto, H., Li, C.P., Morizane, K., Ibrahim H.R., Sugimoto, Y., Ohki, S., Ohtomo, H.and Aoki, T.
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Journal Title
Journal of Food Science 73
Description
「研究成果報告書概要(和文)」より
Related Report
Peer Reviewed
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[Journal Article] Improvement of functional properties of bovine serum albumin through phosphorylation by dry-Heating in the presence of pyrophosphate2008
Author(s)
Hirofumi, Enomoto, Can-Peng, Li, Kentaro, Morizane, Hisham, R., Ibrahim, Yasushi, Sugimoto, Shinichi, Ohki, Hideo, Ohtomo, Takayoshi, Aoki
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Journal Title
Journal of Food Science 73
Description
「研究成果報告書概要(欧文)」より
Related Report
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[Journal Article] Glycation and phosphorylation of β-lactoglobulin by dry-heating:Effect on protein structure and some properties2007
Author(s)
Enomoto, H., Li, C.P., Morizane, K., Ibrahim H.R., sugimoto, Y., Ohki, S., Ohtomo, H.and Aoki, T.
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Journal Title
Journal of Agricultural and Food Chemistry 55
Pages: 2392-2398
Description
「研究成果報告書概要(和文)」より
Related Report
Peer Reviewed
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[Journal Article] Glycation and phosphorylation of β-lactoglobulin by dry-heating : Effect on protein structure and some properties2007
Author(s)
Hirofumi, Enomoto, Can-Peng, Li, Kentaro, Morizane, Hisham, R., Ibrahim, Yasushi, Sugimoto, Shinichi, Ohki, Hideo, Ohtomo, Takayoshi, Aoki
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Journal Title
Journal of Agricultural and Food Chemistry 55
Pages: 2392-2398
Description
「研究成果報告書概要(欧文)」より
Related Report
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[Presentation] Phosphorylation of egg white proteins by dry-heating in the presence of pyrophosphate : Manner of phosphate bonds2008
Author(s)
Yoko, Hayashi, Can-Peng, Li,Hou, Uh, Yoriko, Sawano, Masaru, Tanokura, Takayoshi, Aoki
Organizer
109th Annual Meeting of the Japanese Society of Animal Science
Place of Presentation
in Mioto, Japan
Year and Date
2008-03-29
Description
「研究成果報告書概要(欧文)」より
Related Report
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[Presentation] Improvement of functional properties of bovine serum albumin through glycation and phosphorylation by dry-heating2008
Author(s)
Hirofumi, Enomoto, Can-Peng, Li, Yoko, Hayashi, Shinichi, Ohki, Hideo, Ohtomo, Takayoshi, Aoki
Organizer
109th Meeting of the Japanese Society of Animal Science
Place of Presentation
in Mioto, Japan
Year and Date
2008-03-29
Description
「研究成果報告書概要(欧文)」より
Related Report
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[Presentation] Glycation and phosphorylation of β-lactoglobulin by dry-heating : Effect on structure and functional properties2007
Author(s)
Hirofumi, Enomoto, Can-Peng, Li, Yoko, Hayashi, Shinichi, Ohki, Hideo, Ohtomo, Takayoshi, Aoki
Organizer
Milk Science Symposium 2007
Place of Presentation
in Gifu, Japan
Year and Date
2007-08-24
Description
「研究成果報告書概要(欧文)」より
Related Report
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[Presentation] Glycation and phosphorylation of β-lactoglobulin by dry-heating2007
Author(s)
Hirofumi, Enomoto, Can-Peng, Li, Yoko, Hayashi, Shinichi, Ohki, Hideo, Ohtomo, Takayoshi, Aoki
Organizer
107th Annual Meeting of the Japanese Society of Animal Science
Place of Presentation
in Sagamihara, Japan
Year and Date
2007-03-27
Description
「研究成果報告書概要(欧文)」より
Related Report
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[Presentation] Improvement of functional properties of whey protein isolate through glycation and phosphorylation by dry-heating2006
Author(s)
Hirofumi, Enomoto, Can-Peng, Li, Yoko, Hayashi, Shinichi, Ohki, Hideo, Ohtomo, Takayoshi, Aoki
Organizer
Milk Science Symposium 2006
Place of Presentation
in Tokyo, Japan
Year and Date
2006-08-25
Description
「研究成果報告書概要(欧文)」より
Related Report
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[Presentation] Improvement of functional properties of whey protein dry heating
Author(s)
Hirofumi, Enomoto, Can-Peng, Li, Yoko, Hayashi, Shinichi, Ohki, Hideo, Ohtomo, Takayoshi, Aoki
Organizer
106th Annual Meeting of the Japanese Society of Animal Science
Place of Presentation
in Fukuoaka, Japan
Description
「研究成果報告書概要(欧文)」より
Related Report
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[Presentation] Improvement of gelling properties of whey protein by glycation and phosphorylation
Author(s)
Hirofumi, Enomoto, Can-Peng, Li, Shinichi, Ohki, Hideo, Ohtomo, Yasushi, Sugimoto, Hisham, R., Ibrahim, Takayoshi, Aoki
Organizer
Annual Meeting of the Western Japanese Society for Food Science abd Technology
Place of Presentation
in Saga, Japan
Description
「研究成果報告書概要(欧文)」より
Related Report
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[Presentation] Improvement of functional properties of egg white protein by glycation and phosphorylation
Author(s)
Shiho, Nagae, Hirofumi, Enomoto, Yoko, Hayashi, Can-Peng, Li, Yasushi, Sugimoto, Hisham, R., Ibrahim, Takayoshi, Aoki
Organizer
Annual Meeting of the Western Japanese Society for Food Science and Technology
Place of Presentation
in Saga, Japan
Description
「研究成果報告書概要(欧文)」より
Related Report
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[Presentation] Effect of glycation and phosphorylation on the structure and function of β-lactoglobulin by dry-heating
Author(s)
Hirofumi, Enomoto, Can-Peng, Li, Yoko, Hayashi, Shinichi, Ohki, Hideo, Ohtomo, Takayoshi, Aoki
Organizer
54th Annual Meeting of the Japanese Society of for Food Science and Technology
Place of Presentation
in Fukuoka, Japan
Description
「研究成果報告書概要(欧文)」より
Related Report
