Food Science and Technology Research
Online ISSN : 1881-3984
Print ISSN : 1344-6606
ISSN-L : 1344-6606
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Changes in Solubility and Thermal Stability of Chicken Myofibrillar Protein by Glycosylation
Kimio NISHIMURAMiki MURAKOSHIShigeru KATAYAMAHiroki SAEKI
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JOURNAL OPEN ACCESS

2010 Volume 17 Issue 1 Pages 69-75

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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.
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© 2010 by Japanese Society for Food Science and Technology

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