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Functional improvement of fish myofibrillar protein by conjugation with alginate oligosaccharide.

通过与藻酸盐寡糖缀合改善鱼肌原纤维蛋白的功能。

基本信息

批准号：
12660182
负责人：
SAEKI Hiroki
金额：
$ 2.18万
依托单位：
HOKKAIDO UNIVERSITY
依托单位国家：
日本
项目类别：
Grant-in-Aid for Scientific Research (C)
财政年份：
2000
资助国家：
日本
起止时间：
2000 至 2001
项目状态：
已结题

来源：
https://kaken.nii.ac.jp/grant/KAKENHI-PROJECT-12660182/
关键词：
fish protein alginate oligosaccharide glycosylation digestivity food functionality thermal stability emulsion グリコシル化

项目摘要

Fish meat has excellent food functionalities such as gel-forming ability, emulsifying ability, and water-holding ability. However, fish myofibrillar ptotein (Mf) is thermally and chemically less stable than that of other vertebrates and its functional properties are rapidly impaired with progress of protein denaturation. To improve the functional properties and the thermal stability, Mf was conjugated with alginate oligosaccharide (AO : Mean degree of polymerization=6) through the Maillard reaction under controlled humidity states.1. The improved functional changes of Mf by the conjugation with AO are as follows : (1) The solubility of Mf in low salt concentration (<0.16M) was significantly improved by conjugation with AO and the ionic strength dependence of the solubility was completely lost. (2) The water soluble Mf thus obtained had excellent thermal stability (no aggregation at 80 ℃ for 3h). (3) The emulsifying properties of Mf was also improved by conjugation with AO. (4) Good digestivity of Mf was remained after the conjugation.2. Bactertial mutagenesis tests and animal dose test were examined to evaluate the food safety of Mf-AO conjugate. (1) No mutagenecity of Mf-AO conjugate was confirmed by rec-assey and Ames-test. (2) Mf-AO conjugate was nontoxic for oral administration to rats.The results of this study indicate that the conjugation with AO with alginate oligosaccharide through the Maillard reaction is a good manner to improve food functionalities of fish meat as a foodstuff.

鱼肉具有优良的凝胶形成能力、乳化能力、保水能力等食品功能。然而，鱼类肌原纤维蛋白（Mf）的热稳定性和化学稳定性低于其他脊椎动物，并且其功能特性随着蛋白质变性的进展而迅速受损。为了提高功能性能和热稳定性，在控湿状态下通过美拉德反应将Mf与海藻酸低聚糖（AO：平均聚合度=6）缀合。 1． Mf与AO共轭所改善的功能变化如下： (1)Mf在低盐浓度(<0.16M)中的溶解度通过与AO共轭而显着提高，并且溶解度的离子强度依赖性完全消失。 (2)所得水溶性Mf具有优异的热稳定性(80℃3h不聚集)。 (3)与AO共轭也提高了Mf的乳化性能。 (4)接合后Mf仍保持良好的消化率。2．通过细菌诱变试验和动物剂量试验评价Mf-AO结合物的食品安全性。 (1)通过rec-assey和Ames-test证实Mf-AO缀合物没有致突变性。 (2)Mf-AO缀合物对大鼠口服无毒。本研究结果表明AO与海藻酸低聚糖通过美拉德反应缀合是改善鱼肉食品功能的良好途径。