Changes in Biochemical Properties and Food Functionalities of Myosin in Fish Myofibrils Exposed to Oxidative Stresses
| Project/Area Number |
19580240
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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 | Fukui Prefectural University |
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Principal Investigator |
OOIZUMI Tooru Fukui Prefectural University, 海洋生物資源学部, 教授 (20254245)
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| Research Collaborator |
XIONG Youling L. University of Kentucky, Department of Food and Animal Sciences, Professor
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| Project Period (FY) |
2007 – 2009
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| Project Status |
Completed (Fiscal Year 2009)
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| Budget Amount *help |
¥3,510,000 (Direct Cost: ¥2,700,000、Indirect Cost: ¥810,000)
Fiscal Year 2009: ¥1,040,000 (Direct Cost: ¥800,000、Indirect Cost: ¥240,000)
Fiscal Year 2008: ¥1,040,000 (Direct Cost: ¥800,000、Indirect Cost: ¥240,000)
Fiscal Year 2007: ¥1,430,000 (Direct Cost: ¥1,100,000、Indirect Cost: ¥330,000)
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| Keywords | 酸化ストレス / 筋原繊維 / ミオシン / 凝集 / 架橋形成 / 過酸化脂質 / ヒドロキシラジカル / 臭素酸カリウム / 酸化 / 架橋重合 / 塩溶解性 / ジスルフィド結合 / 筋原纎維 / 分子内架橋 / 加熱変性 |
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| Research Abstract |
Aggregation and cross-linking pattern of myosin in carp myofibrils exposed to hydroxyl radical, oxidized lipid or potassium bromide were investigated as a fundamental study to elucidate the effect of protein oxidation on the quality changes of fish meats during storage and processing. Aggregation and cross-linking pattern of myosin was different depending on the kind of oxidative stress. Moreover, thermal denaturation of myofibrils enhanced susceptibility of myosin to oxidative stresses.
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Report
(4 results)
Research Products
(10 results)
