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J-GLOBAL ID：201702234640583481   整理番号：17A0749659

加熱中の高圧加工誘起立体配座変化はミオシンゲルの保水性に影響を及ぼす【Powered by NICT】

High-pressure processing-induced conformational changes during heating affect water holding capacity of myosin gel

著者 (36件)： Wang Mengyao (Key Laboratory of Animal Products Processing, Ministry of Agriculture, Nanjing Agricultural University, Nanjing, Jiangsu, 210095, China) ,  Wang Mengyao (Key Laboratory of Meat Processing and Quality Control, Ministry of Education, Nanjing Agricultural University, Nanjing, Jiangsu, 210095, China) ,  Wang Mengyao (Jiangsu Synergetic Innovation Center of Meat Production and Processing, Nanjing, Jiangsu, 210095, China) ,  Wang Mengyao (College of Food Science and Technology, Nanjing Agricultural University, Nanjing, Jiangsu, 210095, China) ,  Chen Xing (Key Laboratory of Animal Products Processing, Ministry of Agriculture, Nanjing Agricultural University, Nanjing, Jiangsu, 210095, China) ,  Chen Xing (Key Laboratory of Meat Processing and Quality Control, Ministry of Education, Nanjing Agricultural University, Nanjing, Jiangsu, 210095, China) ,  Chen Xing (Jiangsu Synergetic Innovation Center of Meat Production and Processing, Nanjing, Jiangsu, 210095, China) ,  Chen Xing (College of Food Science and Technology, Nanjing Agricultural University, Nanjing, Jiangsu, 210095, China) ,  Zou Yufeng (Key Laboratory of Animal Products Processing, Ministry of Agriculture, Nanjing Agricultural University, Nanjing, Jiangsu, 210095, China) ,  Zou Yufeng (Key Laboratory of Meat Processing and Quality Control, Ministry of Education, Nanjing Agricultural University, Nanjing, Jiangsu, 210095, China) ,  Zou Yufeng (Jiangsu Synergetic Innovation Center of Meat Production and Processing, Nanjing, Jiangsu, 210095, China) ,  Zou Yufeng (College of Food Science and Technology, Nanjing Agricultural University, Nanjing, Jiangsu, 210095, China) ,  Chen Hongqiang (Key Laboratory of Animal Products Processing, Ministry of Agriculture, Nanjing Agricultural University, Nanjing, Jiangsu, 210095, China) ,  Chen Hongqiang (Key Laboratory of Meat Processing and Quality Control, Ministry of Education, Nanjing Agricultural University, Nanjing, Jiangsu, 210095, China) ,  Chen Hongqiang (Jiangsu Synergetic Innovation Center of Meat Production and Processing, Nanjing, Jiangsu, 210095, China) ,  Chen Hongqiang (College of Food Science and Technology, Nanjing Agricultural University, Nanjing, Jiangsu, 210095, China) ,  Xue Siwen (Key Laboratory of Animal Products Processing, Ministry of Agriculture, Nanjing Agricultural University, Nanjing, Jiangsu, 210095, China) ,  Xue Siwen (Key Laboratory of Meat Processing and Quality Control, Ministry of Education, Nanjing Agricultural University, Nanjing, Jiangsu, 210095, China) ,  Xue Siwen (Jiangsu Synergetic Innovation Center of Meat Production and Processing, Nanjing, Jiangsu, 210095, China) ,  Xue Siwen (College of Food Science and Technology, Nanjing Agricultural University, Nanjing, Jiangsu, 210095, China) ,  Qian Chang (Key Laboratory of Animal Products Processing, Ministry of Agriculture, Nanjing Agricultural University, Nanjing, Jiangsu, 210095, China) ,  Qian Chang (Key Laboratory of Meat Processing and Quality Control, Ministry of Education, Nanjing Agricultural University, Nanjing, Jiangsu, 210095, China) ,  Qian Chang (Jiangsu Synergetic Innovation Center of Meat Production and Processing, Nanjing, Jiangsu, 210095, China) ,  Qian Chang (College of Food Science and Technology, Nanjing Agricultural University, Nanjing, Jiangsu, 210095, China) ,  Wang Peng (Key Laboratory of Animal Products Processing, Ministry of Agriculture, Nanjing Agricultural University, Nanjing, Jiangsu, 210095, China) ,  Wang Peng (Key Laboratory of Meat Processing and Quality Control, Ministry of Education, Nanjing Agricultural University, Nanjing, Jiangsu, 210095, China) ,  Wang Peng (Jiangsu Synergetic Innovation Center of Meat Production and Processing, Nanjing, Jiangsu, 210095, China) ,  Wang Peng (College of Food Science and Technology, Nanjing Agricultural University, Nanjing, Jiangsu, 210095, China) ,  Xu Xinglian (Key Laboratory of Animal Products Processing, Ministry of Agriculture, Nanjing Agricultural University, Nanjing, Jiangsu, 210095, China) ,  Xu Xinglian (Key Laboratory of Meat Processing and Quality Control, Ministry of Education, Nanjing Agricultural University, Nanjing, Jiangsu, 210095, China) ,  Xu Xinglian (Jiangsu Synergetic Innovation Center of Meat Production and Processing, Nanjing, Jiangsu, 210095, China) ,  Xu Xinglian (College of Food Science and Technology, Nanjing Agricultural University, Nanjing, Jiangsu, 210095, China) ,  Zhou Guanghong (Key Laboratory of Animal Products Processing, Ministry of Agriculture, Nanjing Agricultural University, Nanjing, Jiangsu, 210095, China) ,  Zhou Guanghong (Key Laboratory of Meat Processing and Quality Control, Ministry of Education, Nanjing Agricultural University, Nanjing, Jiangsu, 210095, China) ,  Zhou Guanghong (Jiangsu Synergetic Innovation Center of Meat Production and Processing, Nanjing, Jiangsu, 210095, China) ,  Zhou Guanghong (College of Food Science and Technology, Nanjing Agricultural University, Nanjing, Jiangsu, 210095, China)
資料名： International Journal of Food Science and Technology  (International Journal of Food Science and Technology)
巻： 52  号： 3  ページ： 724-732  発行年： 2017年 
JST資料番号： B0863A  ISSN： 0950-5423  資料種別： 逐次刊行物 (A)
記事区分： 原著論文  発行国： イギリス (GBR)  言語： 英語 (EN)

抄録/ポイント： 本研究では,熱処理(25 75 °C)中の熱誘導ウサギミオシンゲルと構造変化の保水能(WHC)に及ぼす高圧処理(HPP)の影響(0.1 400MPa9分間)を調べることを目的とした。100~MPaでのHPPは有意にWHC(P<0.05)を増加させ,より規則的で均一な三次元ネットワークを形成した。100MPaでミオシン尾部は熱処理,高WHCゲルネットワークを形成するために有益であったが完全に変性した。しかし,200MPa以上で加圧したミオシンは弱いゲルを形成した。ヘッドは,加熱前に凝集し,その後の熱変性と凝集から防止した。温度が増加すると,ミオシン尾部の変性は糸状ネットワーク形成に十分ではなかった。これらの結果は,HPPは,ミオシン構造を修飾し,加熱中のゲル形成に影響を及ぼすことを示唆した。100MPaはウサギミオシンゲルのWHCのための最適圧力レベルであった。Copyright 2017 Wiley Publishing Japan K.K. All Rights reserved. Translated from English into Japanese by JST.【Powered by NICT】

シソーラス用語： *ゲル ,  熱処理 ,  ネットワーク ,  *高圧 ,  熱変性 ,  *ミオシン ,  *配座転移 ,  凝集 ,  高圧操業 ,  加圧 ,  *保水性 ,  ネットワークアーキテクチャ ,  三次元
準シソーラス用語： 構造変化 , 【Automatic Indexing@JST】

著者キーワード (6件)： 架橋 ,  高圧処理 ,  ミオシン ,  ネットワーク形成 ,  熱処理 ,  保水性

分類 (2件)： 食品の品質  (FJ01040F) ,  食品蛋白質  (FJ09020N)

タイトルに関連する用語 (4件)： 高圧 ,  誘起 ,  立体配座変化 ,  保水性