Preparation of neoglycoprotein from carp myofibrillar protein and alginate oligosaccharide: Improved solubility in low ionic strength medium

Journal of Agricultural and Food Chemistry

Volumn 48, Issue 1, 2000, Pages 17-21

  Sato, Ryo ^a   Sawabe, Tomoo ^a   Kishimura, Hideki ^a   Hayashi, Kenji ^a   Saeki, Hiroki ^a  

^a HOKKAIDO UNIVERSITY   (Japan)

Author keywords

Alginate oligosaccharide; Ca ATPase activity; Fish; Glycosylation; Maillard reaction; Myofibrillar proteins; Neoglycoprotein; Solubility

Indexed keywords

ACTIN; ADENOSINE TRIPHOSPHATASE (CALCIUM); ALGINIC ACID; DEXTRAN; GLUCOSE; GLYCOPROTEIN; LYASE; LYSINE; MUSCLE PROTEIN; MYOSIN HEAVY CHAIN; NEOGLYCOPROTEIN; OLIGOSACCHARIDE; TROPOMYOSIN;

ANIMAL; ARTICLE; CARP; CHEMICAL REACTION; CHEMISTRY; COMPARATIVE STUDY; CONJUGATION; CONTROLLED STUDY; FREEZE DRYING; GLYCATION; GLYCOSYLATION; HUMIDITY; IONIC STRENGTH; ISOLATION AND PURIFICATION; METABOLISM; MUSCLE FIBRIL; OSMOLARITY; SOLUBILITY; SYNTHESIS; TEMPERATURE;

ALGINATES; ANIMALS; CALCIUM-TRANSPORTING ATPASES; CARPS; DEXTRANS; FREEZE DRYING; GLUCOSE; GLUCURONIC ACID; GLYCOPROTEINS; GLYCOSYLATION; HEXURONIC ACIDS; MAILLARD REACTION; MUSCLE PROTEINS; MYOFIBRILS; OLIGOSACCHARIDES; OSMOLAR CONCENTRATION; SOLUBILITY;

EID: 0033954571     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf990081m     Document Type: Article

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