Antioxidative ability of chicken myofibrillar protein developed by glycosylation and changes in the solubility and thermal stability

Bioscience, Biotechnology and Biochemistry

Volumn 75, Issue 2, 2011, Pages 247-254

  Nishimura, Kimio ^a   Murakoshi, Miki ^a   Katayama, Shigeru ^b   Saeki, Hiroki ^c  

^a DOSHISHA WOMEN'S COLLEGE OF LIBERAL ARTS   (Japan)

^b SHINSHU UNIVERSITY   (Japan)

^c HOKKAIDO UNIVERSITY   (Japan)

Author keywords

Antioxidant; Chicken myofibrillar protein; Glycosylation; Maillard reaction; Solubility

Indexed keywords

ANTIOXIDANT; ANTIOXIDATIVE ABILITY; CHICKEN BREAST; CHICKEN MYOFIBRILLAR PROTEIN; GLYCOSYLATED; LOW IONIC STRENGTH; MAILLARD REACTION; MYOFIBRILLAR PROTEINS; NACL SOLUTION; RELATIVE HUMIDITIES; SUPEROXIDE ANION RADICALS; THERMAL STABILITY;

ANIMALS; ATMOSPHERIC HUMIDITY; ESTERIFICATION; GLUCOSE; GLYCOSYLATION; IONIC STRENGTH; MALTOSE; OXYGEN; SODIUM CHLORIDE; SOLUBILITY;

PROTEINS;

FRUCTOSAMINE; GLUCOSE; LYSINE; MALTOSE; MUSCLE PROTEIN; SCAVENGER; SUPEROXIDE;

ANIMAL; ARTICLE; CHEMISTRY; CHICKEN; GLYCOSYLATION; HUMAN; METABOLISM; MUSCLE FIBRIL; OSMOLARITY; PROTEIN STABILITY; SOLUBILITY; TEMPERATURE; TIME;

ANIMALS; CHICKENS; FREE RADICAL SCAVENGERS; FRUCTOSAMINE; GLUCOSE; GLYCOSYLATION; HUMANS; LYSINE; MALTOSE; MUSCLE PROTEINS; MYOFIBRILS; OSMOLAR CONCENTRATION; PROTEIN STABILITY; SOLUBILITY; SUPEROXIDES; TEMPERATURE; TIME FACTORS;

EID: 79952154612     PISSN: 09168451     EISSN: 13476947     Source Type: Journal    
DOI: 10.1271/bbb.100548     Document Type: Article

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