Effect of Maillard reaction with glucose and ribose on solubility at low ionic strength and filament-forming ability of fish myosin

Citation
M. Tanabe et H. Saeki, Effect of Maillard reaction with glucose and ribose on solubility at low ionic strength and filament-forming ability of fish myosin, J AGR FOOD, 49(7), 2001, pp. 3403-3407
Citations number
25
Language
INGLESE
art.tipo
Article
Categorie Soggetti
Agricultural Chemistry","Chemistry & Analysis
Journal title
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
ISSN journal
0021-8561 → ACNP
Volume
49
Issue
7
Year of publication
2001
Pages
3403 - 3407
Database
ISI
SICI code
0021-8561(200107)49:7<3403:EOMRWG>2.0.ZU;2-6
Abstract
It was previously reported that water-soluble fish meat can be prepared by the Maillard reaction with reducing monosaccharides. To clarify the molecul ar mechanism of the solubility improvement caused by the glycosylation, car p myosin and myosin rod region were reacted with glucose and ribose, and th eir solubilities and filament-forming abilities at low ionic strength were investigated. The solubility of myosin in 0.1 M NaCl increased with the gly cosylation and reached the same level as in 0.5 M NaCl. Although the same s olubility improvement was observed in glycosylated myosin rod and the alpha -helix content remained unchanged, the filament-forming ability was comple tely lost by the glycosylation. These results suggest that the solubility i mprovement of fish meat at low ionic strength is caused by the solubilizati on of myosin and the dissociation of myosin filaments.