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Improvement of Functional Properties of Bovine Serum Albumin through Phosphorylation by Dry-Heating in the Presence of Pyrophosphate
http://hdl.handle.net/10232/4017
http://hdl.handle.net/10232/401794e2467d-184f-47e4-bd76-602d44904055
| Item type | 学術雑誌論文 / Journal Article(1) | |||||
|---|---|---|---|---|---|---|
| 公開日 | 2012-03-28 | |||||
| タイトル | ||||||
| タイトル | Improvement of Functional Properties of Bovine Serum Albumin through Phosphorylation by Dry-Heating in the Presence of Pyrophosphate | |||||
| タイトル言語 | en | |||||
| 著者 |
Enomoto, Hirofumi
× Enomoto, Hirofumi× Li, Can-Peng× Morizane, Kentaro× Ibrahim, Hisham× Sugimoto, Yasushi× Ohki, Shinichi× Ohtomo, Hideko× Aoki, Takayoshi |
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| 言語 | ||||||
| 言語 | eng | |||||
| キーワード | ||||||
| 主題言語 | en | |||||
| 主題Scheme | Other | |||||
| 主題 | bovine serum albumin | |||||
| キーワード | ||||||
| 主題言語 | en | |||||
| 主題Scheme | Other | |||||
| 主題 | phosphorylation | |||||
| キーワード | ||||||
| 主題言語 | en | |||||
| 主題Scheme | Other | |||||
| 主題 | dry-heating | |||||
| キーワード | ||||||
| 主題言語 | en | |||||
| 主題Scheme | Other | |||||
| 主題 | structural properties | |||||
| キーワード | ||||||
| 主題言語 | en | |||||
| 主題Scheme | Other | |||||
| 主題 | functional properties | |||||
| 資源タイプ | ||||||
| 資源タイプ識別子 | http://purl.org/coar/resource_type/c_6501 | |||||
| 資源タイプ | journal article | |||||
| 要約 | ||||||
| 内容記述タイプ | Other | |||||
| 内容記述 | Bovine serum albumin (BSA) was phosphorylated by two methods. One is dry-heating in the presence of pyrophosphate, and the other is conjugation with maltopentaose through the Maillard reaction and subsequent dry-heating in the presence of pyrophosphate. The phosphorus content of BSA was increased to ~0.45% by dry-heating at pH 4.0 and 85 °C for 5 d in the presence of pyrophosphate, and ~0.91% by glycation and subsequent phosphorylation. The circular dichroism spectra showed that the change of secondary structure in the BSA molecule by phosphorylation was mild. However, tryptophan fluorescence intensity of BSA decreased by phosphorylation. The differential scanning calorimetry thermograms of BSA showed a disappearing of the first peak and a lowering of the second peak denaturation temperature by phosphorylation. These results indicated molten (partially unfolded) conformations of BSA formed by both phosphorylation methods. The functional properties of BSA such as heat stability and calcium phosphate solubilizing ability were improved by phosphorylation alone and further by phosphorylation after glycation. Transparent gels of BSA with relatively high water-holding capacity were obtained by phosphorylation alone, and the immunogenicity of BSA was reduced significantly by glycation and phosphorylation, respectively. | |||||
| 内容記述言語 | en | |||||
| 収録雑誌名 |
en : Journal of food science 巻 73, 号 2, p. 84-91, 発行日 2008 |
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| 作成日 | ||||||
| 日付 | 2008-03-01 | |||||
| 日付タイプ | Issued | |||||
| ISSN | ||||||
| 収録物識別子タイプ | PISSN | |||||
| ISSN | 00221147 | |||||
| NII書誌ID（雑誌） | ||||||
| 収録物識別子タイプ | NCID | |||||
| NC ID | AA00698289 | |||||
| PubMed Id | ||||||
| 識別子タイプ | PMID | |||||
| PubMed Id | 18298721 | |||||
| DOI | ||||||
| 識別子タイプ | DOI | |||||
| DOI | https://doi.org/10.1111/j.1750-3841.2007.00634.x | |||||
| 出版タイプ | ||||||
| 出版タイプ | AM | |||||
| 出版タイプResource | http://purl.org/coar/version/c_ab4af688f83e57aa | |||||
| NDC | ||||||
| 主題Scheme | NDC | |||||
| 主題 | 498 | |||||
| 公開者・出版者 | ||||||
| 出版者 | Blackwell | |||||
| 出版者言語 | en | |||||
| 備考 | ||||||
| 備考 | The definitive version is available at www3.interscience.wiley.com | |||||
