Changes in Solubility and Thermal Stability of Chicken Myofibrillar Protein by Glycosylation

Abstract

Myofibrillar protein prepared from chicken breast muscle was incubated with several concentrations of glucose or maltose for 6 h at 60°C and 35% relative humidity in order to obtain glycosylated chicken protein. When the ratio of the weights of the myofibrillar protein and glucose or maltose exceeded 1:6 or 1:3-5, respectively, the solubility of each type of glycosylated chicken protein in 0.1 M NaCl solution exceeded by about 60%, although the myofibrillar protein was insoluble in a low ionic strength solution. Solubilization of chicken myofibrillar protein required a small quantity of glucose compared with carp myofibrillar protein. Neither sample underwent denaturation when held at 50°C for 2 h.