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Characterization of Fish Myofibrillar Protein by Conjugation with Alginate Oligosaccharide Prepared Using Genetic Recombinant Alginate Lyase
Author(s) -
Sato Ryo,
Sawabe Tomoo,
Saeki Hiroki
Publication year - 2005
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.2005.tb09021.x
Subject(s) - recombinant dna , biochemistry , oligosaccharide , chemistry , escherichia coli , lyase , biology , enzyme , gene
The production of alginate lyase using genetically modified Escherichia coli was superior to the purification of alginate lyase from a culture medium of Pseudoalteromonas elyakovii regarding production efficiency. When alginate oligosaccharide (AO) prepared using genetic recombinant alginate lyase was introduced to fish myofibrillar proteins, the protein obtained high water solubility and improved thermal stability, similarly to AO prepared using wild‐type lyase. Therefore, the use of genetic recombinant technology for the production of alginate lyase would be useful for the functional improvement of fish myofibrillar proteins by conjugation with AO.