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Arginine prevents thermal aggregation of hen egg white proteins
http://hdl.handle.net/2241/00146832
http://hdl.handle.net/2241/00146832e04e4eaf-6e6e-452e-9f76-fa9a04d1a7f7
名前 / ファイル | ライセンス | アクション |
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FRI_97 (1.0 MB)
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Item type | Journal Article(1) | |||||
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公開日 | 2017-07-20 | |||||
タイトル | ||||||
タイトル | Arginine prevents thermal aggregation of hen egg white proteins | |||||
言語 | ||||||
言語 | eng | |||||
資源タイプ | ||||||
資源 | http://purl.org/coar/resource_type/c_6501 | |||||
タイプ | journal article | |||||
著者 |
Hong, Taehun
× Hong, Taehun× Iwashita, Kazuki× Handa, Akihiro× Shiraki, Kentaro |
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著者別名 |
白木, 賢太郎
× 白木, 賢太郎 |
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抄録 | ||||||
内容記述タイプ | Abstract | |||||
内容記述 | The control of aggregation and solubilization of hen egg white protein (HEWP) is an important issue for industrial applications of one of the most familiar food protein sources. Here, we investigated the effects of edible amino acids on heat-induced aggregation of HEWP. The addition of 0.6 M arginine (Arg) completely suppressed the formation of insoluble aggregates of 1 mg mL− 1 HEWP following heat treatment, even at 90 °C for 20 min. In contrast, lysine (Lys), glycine (Gly), and sodium chloride (NaCl) did little to suppress the aggregation of HEWP under the same conditions. SDS-PAGE indicated that Arg suppresses the thermal aggregation of almost all types of HEWP at 1 mg mL− 1. However, Arg did not suppress the thermal aggregation of HEWP at concentrations ≥ 10 mg mL− 1 and prompted the formation of aggregates. Transmission electron micrographs revealed a high-density structure of unfolded proteins in the presence of Arg. These results indicate that Arg exerts a greater suppressive effect on a protein mixture, such as HEWP, than on a single model protein. These observations may propose Arg as a safe and reasonable additive to HEWP for the elimination of microorganisms by allowing an increase in sterilization temperature. | |||||
書誌情報 |
Food Research International 巻 97, p. 272-279, 発行日 2017-07 |
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ISSN | ||||||
収録物識別子タイプ | ISSN | |||||
収録物識別子 | 09639969 | |||||
DOI | ||||||
識別子タイプ | DOI | |||||
関連識別子 | 10.1016/j.foodres.2017.04.013 | |||||
権利 | ||||||
権利情報 | © 2017 The Japan Society of Applied Physics | |||||
権利 | ||||||
権利情報 | This manuscript version is made available under the CC-BY-NC-ND 4.0 license http://creativecommons.org/licenses/by-nc-nd/4.0/ | |||||
著者版フラグ | ||||||
値 | author | |||||
出版者 | ||||||
出版者 | ELSEVIER |