Effect of high hydrostatic pressure on structural stability of intramuscular decorin
| Project/Area Number |
24580387
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| Research Category |
Grant-in-Aid for Scientific Research (C)
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| Allocation Type | Multi-year Fund |
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| Section | 一般 |
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| Research Field |
Zootechnical science/Grassland science
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| Research Institution | Niigata University |
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Principal Investigator |
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| Project Period (FY) |
2012-04-01 – 2015-03-31
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| Project Status |
Completed (Fiscal Year 2014)
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| Budget Amount *help |
¥5,590,000 (Direct Cost: ¥4,300,000、Indirect Cost: ¥1,290,000)
Fiscal Year 2014: ¥1,820,000 (Direct Cost: ¥1,400,000、Indirect Cost: ¥420,000)
Fiscal Year 2013: ¥1,820,000 (Direct Cost: ¥1,400,000、Indirect Cost: ¥420,000)
Fiscal Year 2012: ¥1,950,000 (Direct Cost: ¥1,500,000、Indirect Cost: ¥450,000)
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| Keywords | 高圧処理 / デコリン / 食肉科学 / 筋肉内結合組織 / プロテオグリカン / 軟化メカニズム |
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| Outline of Final Research Achievements |
High hydrostatic pressure induces a weakening of intramuscular connective tissue, which is mainly composed of collagen. Decorin, a small proteoglycan, binds to and stabilizes collagen fibrils.It has been suggested that the weakening of intramuscular connective tissue may result from alteration of the decorin-collagen interaction due to structural changes of the decorin molecule. In the present study, decorin was isolated and purified from bovine skeletal muscle, and then the molecular structure of the isolated decorin under high pressure was investigated. The results were following: (1) Degradation of core protein and GAG chain of the isolated decorin was not revealed by high pressure. (2) Measurements of fluorescence spectra and surface hydrophobicity indicated that the tertiary structure of decorin was altered reversibly under high pressure up to 400 MPa. (3) High pressure did not affect surface SH-group content of decorin molecules.
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Report
(4 results)
Research Products
(53 results)
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[Journal Article] Effects of high pressure processing on the thermal gelling properties of chicken breast myosin containing κ-carrageenan.2014
Author(s)
Chen, X., Chen, C.-G., Zhou, Y.-Z., Li, P.-J, Ma, F., Nishiumi, T. and Suzuki, A.
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Journal Title
Food Hydrocolloids
Volume: 40
Pages: 262-272
DOI
Related Report
Peer Reviewed
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[Journal Article] Effects of high-pressure processing on the cooking loss and gel strength of chicken breast actomyosin containing sodium alginate.2014
Author(s)
Chen, X., Li, P.-J., Nishiumi, T., Hosono, T., Suzuki, A. and Chen, C.-G.
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Journal Title
Food Bioprocess Technology
Volume: 7
Issue: 12
Pages: 3608-3617
DOI
Related Report
Peer Reviewed
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[Journal Article] Improvement of texture and palatability of chicken breast: effect of high hydrostatic pressure and sodium hydrogen carbonate.2013
Author(s)
Tabe, K., Kim, Y.-J., Ohnuma, S., Ogoshi, H., Suzuki, A. and Nishiumi, T.
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Journal Title
High Pressure Research
Volume: 33
Issue: 2
Pages: 348-353
DOI
Related Report
Peer Reviewed
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[Presentation] 新潟発！高圧食品加工技術！2014
Author(s)
西海理之，渡邊ゆい，筒木啓悟，菊地凌
Organizer
アグリビジネス創出フェア2014
Place of Presentation
東京ビッグサイト
Year and Date
2014-11-12 – 2014-11-14
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[Presentation] Mutagenicity of high-pressurized pork, rice flour, and egg white.2012
Author(s)
Kasai, Y., Kim, Y., Kobayashi, K, Saito., M., Nishiumi, T., Nishida, H., Shigematsu T., Hara, T., Konishi, T and Urakami, H.
Organizer
7th International Conference on High Pressure Bioscience and Biotechnology
Place of Presentation
Otsu, Japan
Related Report
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[Presentation] Effect of high hydrostatic pressure and NaHCO3 treatment on texture and palatability of chicken breast.2012
Author(s)
Tabe K., Kim, Y.-J., Onuma, S., Ogoshi, H., Suzuki, A. and Nishiumi, T.
Organizer
7th International Conference on High Pressure Bioscience and Biotechnology
Place of Presentation
Otsu, Japan
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