2015 Fiscal Year Final Research Report
Development of the meat protein material which forms meat and fish meat paste under the low salt condition, having antioxidant ability
| 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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| 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 |
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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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| Free Research Field |
食品加工学
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