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  1. 連合農学研究科
  2. 連合農学研究科・学術誌論文

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/10232/4017
94e2467d-184f-47e4-bd76-602d44904055
名前 / ファイル ライセンス アクション
Main_body Main_body for review.pdf (145.4 kB)
Table Table 1 for review.pdf (20.4 kB)
Table Table 2 for review.pdf (20.0 kB)
Table Table 3 for review.pdf (21.0 kB)
Figure Figure 1 for review.pdf (124.7 kB)
Figure Figure 2 for review.pdf (62.2 kB)
Figure Figure 3 for review.pdf (77.6 kB)
Figure Figure 4 for review.pdf (67.7 kB)
Figure Figure 5 for review.pdf (62.7 kB)
Figure Figure 6 for review.pdf (85.7 kB)
Figure Figure 7 for review.pdf (42.7 kB)
Figure Figure 8 for review.pdf (39.4 kB)
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

WEKO 76740

en Enomoto, Hirofumi

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Li, Can-Peng

× Li, Can-Peng

WEKO 76741

en Li, Can-Peng

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Morizane, Kentaro

× Morizane, Kentaro

WEKO 76742

en Morizane, Kentaro

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Ibrahim, Hisham

× Ibrahim, Hisham

WEKO 76743

en Ibrahim, Hisham

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Sugimoto, Yasushi

× Sugimoto, Yasushi

WEKO 76744

en Sugimoto, Yasushi

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Ohki, Shinichi

× Ohki, Shinichi

WEKO 76745

en Ohki, Shinichi

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Ohtomo, Hideko

× Ohtomo, Hideko

WEKO 76746

en Ohtomo, Hideko

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Aoki, Takayoshi

× Aoki, Takayoshi

WEKO 76747

en 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
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
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