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 *help |
¥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.
|
Report
(4 results)
Research Products
(4 results)