| Project/Area Number |
25350107
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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 |
Eating habits
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| Research Institution | Doshisha Women's College of Liberal Arts |
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Principal Investigator |
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| Co-Investigator(Kenkyū-buntansha) |
SAEKI HIROKI 北海道大学, 水産科学研究科, 教授 (90250505)
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| Project Period (FY) |
2013-04-01 – 2016-03-31
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| Project Status |
Completed (Fiscal Year 2015)
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| Budget Amount *help |
¥4,810,000 (Direct Cost: ¥3,700,000、Indirect Cost: ¥1,110,000)
Fiscal Year 2015: ¥1,040,000 (Direct Cost: ¥800,000、Indirect Cost: ¥240,000)
Fiscal Year 2014: ¥1,040,000 (Direct Cost: ¥800,000、Indirect Cost: ¥240,000)
Fiscal Year 2013: ¥2,730,000 (Direct Cost: ¥2,100,000、Indirect Cost: ¥630,000)
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| Keywords | 筋原線維タンパク質 / 麦芽糖 / メイラード反応 / 糖化 / ゲル形成性 / 抗酸化能 / 溶解性 / 鶏筋原繊維タンパク質 / リボース / スーパーオキシドアニオンラジカル / ヒドロキシラジカル / ランダムセントロイド最適化法 / 鶏筋原線維タンパク質 / 抗酸化 / マルトース / スーパーオキサイドアニオンラジカル / 加熱ゲル / 鶏肉 / ス-パーオキサイドアニオンラジカル |
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| Outline of Final Research Achievements |
We performed random centroid optimization to determine the optimum preparative method for glycated chicken myofibrillar proteins (Mfs) with the strongest antioxidative ability against hydroxyl radicals (・OH) and with more than 60% solubility in low ion strength medium. Four factors of temperature, relative humidity (RH), reaction time, and quantity of maltose were selected and 13 vertices were obtained. The examination was carried out according to each vertex and the optimum condition was sought, resulting in 57.4 °C, 37.3% RH, 37.2 h of reaction time, and a maltose mixing ratio of 5.43 for Mfs (w/w). The ・OH-averting capacity (HORAC) was also measured as 7.8 ± 1.0 μmol of gallic acid (GA) equivalent/g of protein. Moreover, the optimum glycated chicken Mfs could form a gel by a 30-min heating at 90 °C, and this gel held the antioxidant ability. Its HORAC was 4.4 ± 1.7 μmol of GA equivalent/g of protein.
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