2012 Fiscal Year Final Research Report
Development using the optimization method of the glycated chicken protein which maintained various functionality including the antioxidant ability
| Project/Area Number |
22500743
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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 |
Eating habits, studies on 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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| Research Collaborator |
ISONO Mai 三栄源エフ・エフ・アイ株式会社, 勤務
MANABE Mariko 同志社女子大学, 生活科学部, 教授 (50329968)
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| Project Period (FY) |
2010 – 2012
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| Keywords | 食素材 / 筋原線維タンパク質 / マルトース / メイラード反応 / 抗酸化能 / スーパーオキサイドアニオンラジカル / ランダムセントロイド最適化法 |
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| Research Abstract |
The chicken myofibrillar (Mf) protein was glycosylated using maltose by the Maillard reaction. The glycosylated Mf protein showed solubility in low ionic strength medium and mild antioxidative ability. The optimum preparation condition was assessed using the random centroid optimization method to obtain the glycosylated chicken Mf protein that showed the highest antioxidant ability. The obtained glycosylated chicken Mf protein formed a gel when heated. These results suggested that the processed food could be prepared similar to that as sausage without salt and be stored without an antioxidant additive.
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