|
Accession number;05A1044295
|
| Title;Studies on Evaluation of Food Functionality of Retort Processed Meat Product |
| Author;
HAYASHI TOSHIYA
(Meijo Univ., Fac. of Agric.)
KATO KUMIKO
(Meijodai Nogakuhaitekurisachise)
OGAWA YUKIHIKO
(Meijodai No Nojo)
UNO KOTOMI
(Meijo Univ., Fac. of Agric.)
HAGA SEIICHI
(Meijo Univ., Fac. of Agric.)
|
Journal Title;Shokuniku ni kansuru Josei Kenkyu Chosa Seika Hokokusho
|
Journal Code:X0296A
|
ISSN:
|
|
VOL.23;NO.;PAGE.233-237(2005)
|
| Figure&Table&Reference;FIG.3, REF.28 |
| Pub. Country;Japan |
| Language;Japanese |
| Abstract;The food functionality of the retort processed model pork sausage was evaluated by analyzing protein and peptide distribution, and inhibitory activity of angiotensin I-converting enzyme (ACE). SDS-polyacrylamide gel electrophoresis (SDS-PAGE) pattern of whole homogenates from the retorted sausages showed that the band corresponding to myosin heavy chain was disappeared, and intensity of the band of actin was also decreased by retort processing compared with that of 70.DEG.C.-heated sausage. In addition, tricine-SDS-PAGE analysis showed that the intensities of peptide bands having low molecular weight (<10 kDa) in retorted sample were greater than that of non-heated and 70.DEG.C.-heated samples. It was suggested that retort processing cause the degradation of myofibrillar proteins by loading severe thermal treatment. Inhibitory effect of soluble protein fractions obtained from the model pork sausages on ACE activity was measured by using in vitro assay system. As a result, the retorted sausage had the strongest activity in ACE inhibition compared with other sausages. These results suggested that the retort processing has the possibility of contributing to the improvement of the functionalities of meat products. (author abst.) |
|
|
|
Related Articles;
|
