The study on the ovalbumin as a protease inhibitor

• Project/Area Number: 22580220
• Research Category: Grant-in-Aid for Scientific Research (C)
• Allocation Type: Single-year Grants
• Section: 一般
• Research Field: Fisheries chemistry
• Research Institution: Tokyo University of Marine Science and Technology
• Principal Investigator: KAZUFUMI Osako 東京海洋大学, 海洋科学技術研究科, 准教授 (00452045)
• Project Period (FY): 2010 – 2012
• Project Status: Completed (Fiscal Year 2012)
• Budget Amount: ¥4,550,000 (Direct Cost: ¥3,500,000、Indirect Cost: ¥1,050,000); Fiscal Year 2012: ¥1,040,000 (Direct Cost: ¥800,000、Indirect Cost: ¥240,000); Fiscal Year 2011: ¥1,170,000 (Direct Cost: ¥900,000、Indirect Cost: ¥270,000); Fiscal Year 2010: ¥2,340,000 (Direct Cost: ¥1,800,000、Indirect Cost: ¥540,000)
• Keywords: オボアルブミン / 卵白 / プロテアーゼインヒビター

Research Abstract

The purification method for large scale production of ovalbumin from egg white was developed. The obtained ovalbumin (N-type) was derivatized to S-type ovalbumin and I-type ovalbumin, respectively. The heat-induced fish meat gel containing I-type ovalbumin showed the high breaking strength compared with those containing the other two types. Evaluation of trypsin-inhibitory activity by using casein as a substrate showed that all three types of ovalbumin had the inhibitory activity.

Research Products

• [Journal Article] Effect of organic salts on setting gels and their corresponding acids on kamaboko gels prepared from squid Todarodes pacificus mantle muscle (2012)
  • Author(s): B. Techaratanakrai・岡崎惠美子・大迫一史
  • Journal Title: Fisheries Science Volume: 78巻 Pages: 707-715
  • NAID: 10030313797
  • Peer Reviewed
• [Journal Article] Effect of organic salts on setting gels and their corresponding acids on kamaboko gels prepared from squid Todarodes pacificus mantle muscle. (2012)
  • Author(s): B. Techaratanakrai, E. Okazaki, K. Osako
  • Journal Title: Fisheries Science Volume: 78 Issue: 3 Pages: 707-715
  • DOI: 10.1007/s12562-012-0475-7
  • NAID: 10030313797
• [Presentation] The effects of egg white on the aptitude of pink shrimp as a raw material for kamaboko product (2010)
  • Author(s): H.Amemiya, M.Tanaka, S.Klomklao, K.Osako
  • Organizer: 5th International conference on innovations in Food and Bioprocess Technology
  • Place of Presentation: Bangkok, Thailand
  • Year and Date: 2010-12-07
• [Presentation] The effects of egg white on the aptitude ofpink shrimp as a raw material for kamaboko product (2010)
  • Author(s): 雨宮弘和・田中宗彦・S. Klomklao・大迫一 史
  • Organizer: 5th International conference on innovations in Food and Bioprocess Technology
  • Place of Presentation: Bangkok, Thailand(タ イ、バンコク)
  • Year and Date: 2010-10-20