Abstract
It was previously reported that water-soluble fish meat can be prepared by the Maillard reaction with reducing monosaccharides. To clarify the molecular mechanism of the solubility improvement caused by the glycosylation, carp myosin and myosin rod region were reacted with glucose and ribose, and their solubilities and filament-forming abilities at low ionic strength were investigated. The solubility of myosin in 0.1 M NaCl increased with the glycosylation and reached the same level as in 0.5 M NaCl. Although the same solubility improvement was observed in glycosylated myosin rod and the alpha-helix content remained unchanged, the filament-forming ability was completely lost by the glycosylation. These results suggest that the solubility improvement of fish meat at low ionic strength is caused by the solubilization of myosin and the dissociation of myosin filaments.
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