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Preparation of neoglycoprotein from carp myofibrillar protein and alginate oligosaccharide: improved solubility in low ionic strength medium

Sato, R., Sawabe, T., Kishimura, H., Hayashi, K., Saeki, H.
Journal of agricultural and food chemistry 2000 v.48 no.1 pp. 17-21
carp, skeletal muscle, myofibrils, myosin, actin, tropomyosins, pyrophosphatases, Maillard reaction, alginates, oligosaccharides, solubility, ionic strength, glycoproteins, chemical reactions, sodium chloride, lysine, glycosylation
Alginate oligosaccharide (AO) was conjugated with carp myofibrillar protein (Mf) by using the controlled Maillard reaction, and the change in the solubility of Mf in low ionic strength media as affected by the glycosylation was investigated. AO was prepared by degrading sodium alginate using alginate lyase, which was purified from the culture supernatant of Pseudoalteromonas elyakovii. When a lyophilized Mf and AO mixture was incubated at 40 degrees C and 65% relative humidity, the conjugation of AO was confirmed at myosin heavy chain, actin, and tropomyosin. When > 30 micrograms/mg of AO was conjugated to Mf, the protein solubility in a low ionic strength medium was greatly improved without significant loss of available lysine. These results indicate that the conjugation with AO is a superior manner for improving the water solubility of Mf in view of its nutritional aspect.