2009 Fiscal Year Final Research Report
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 |
Section | 一般 |
Research Field |
Fisheries chemistry
|
Research Institution | Fukui Prefectural University |
Principal Investigator |
OOIZUMI Tooru Fukui Prefectural University, 海洋生物資源学部, 教授 (20254245)
|
Research Collaborator |
XIONG Youling L. University of Kentucky, Department of Food and Animal Sciences, Professor
|
Project Period (FY) |
2007 – 2009
|
Keywords | 酸化ストレス / 筋原繊維 / ミオシン / 凝集 / 架橋形成 |
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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Research Products
(6 results)