2016 Fiscal Year Final Research Report
The study on the inhibitory capacity for the thermal coagulation of myofibril by basic peptides
| Project/Area Number |
26660102
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| Research Category |
Grant-in-Aid for Challenging Exploratory Research
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| Allocation Type | Multi-year Fund |
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| Research Field |
Food science
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| Research Institution | Ibaraki University |
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Principal Investigator |
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| Project Period (FY) |
2014-04-01 – 2017-03-31
|
| Keywords | 加熱凝固 / 筋原線維 / トリプシン / プロタミン / 分子間相互作用 |
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| Outline of Final Research Achievements |
This study attempted to evaluate the mechanism of inhibition of thermal coagulation of porcine myofibril by protamine (PRO) which is basic peptide originated from salmon milt. Tryptic digested PRO (DP) was prepared and the effect of DP on the rheological properties of myofibril was studied. The more PRO was digested, the less DP inhibited the thermal coagulation of myofibril. Further, DP was dialyzed against distilled water and the retentate was recovered as R-DP. The inhibitory activity of R-DP against the coagulation of myofibril was higher than that of intact PRO. Judging from the analysis of protein-protein interaction using electrophoresis, it was suggested that the inhibitory activity of DP against the coagulation of myofibril would differ from that of intact PRO.
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| Free Research Field |
食品科学
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