Maltotriose-conjugated Chicken Myofibrillar Proteins Derived from Random-centroid Optimization Exhibit Potent Solubility in Low Ionic Strength Medium
Author:
Affiliation:
1. Department of Food Science and Nutrition, Faculty of Human Life, Doshisha Women's College of Liberal Arts
2. Faculty of Fisheries Sciences, Hokkaido University
Publisher
Japanese Society for Food Science and Technology
Subject
Marketing,Industrial and Manufacturing Engineering,General Chemical Engineering,Food Science,Biotechnology
Link
https://www.jstage.jst.go.jp/article/fstr/26/6/26_759/_pdf
Reference24 articles.
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2. Fujiwara, K., Oosawa, T., and Saeki, H. (1998). Improved thermal stability and emulsifying properties of carp myofibrillar proteins by conjugation with dextran. J. Agric. Food Chem., 46, 1257-1261.
3. Gornall, A.G., Bardawill, C.J., and David, M.M. (1949). Determination of serum proteins by means of the biuret reaction. J. Biol. Chem., 177, 751-766.
4. Hernandez, M.J.M. and Alvarez-Coque M.C.G. (1992). Available lysine in protein, assay using o-phthalaldehyde/N-acetyl-L-cysteine spectrophotometric method. J. Food Sci., 57, 503-505.
5. Huxley, H.E. (1963). Electron microscope studied on the structure of natural and synthetic protein filaments from striated muscle. J. Mol. Biol., 7, 281-308.
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