2012 Fiscal Year Final Research Report
The study on the ovalbumin as a protease inhibitor
| Project/Area Number |
22580220
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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 |
Fisheries chemistry
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| Research Institution | Tokyo University of Marine Science and Technology |
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Principal Investigator |
KAZUFUMI Osako 東京海洋大学, 海洋科学技術研究科, 准教授 (00452045)
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| Project Period (FY) |
2010 – 2012
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| Keywords | オボアルブミン / 卵白 / プロテアーゼインヒビター |
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| 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.
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