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博士論文
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DOI[10.14943/doctoral.k13588]のデータに遷移します
Study on the ZnPP formation mechanism in two different optimum pH at 4.75 and 5.5 in pork
- 国立国会図書館永続的識別子
- info:ndljp/pid/11490216
- 資料種別
- 博士論文
- 著者
- AKTER, MOFASSARA
- 出版者
- Hokkaido University
- 出版年
- 2019-03-25
- 資料形態
- デジタル
- ページ数・大きさ等
- -
- 授与大学名・学位
- 北海道大学,博士(農学)
国立国会図書館での利用に関する注記
資料に関する注記
一般注記:
- Zinc protoporphyrin IX (ZnPP) is a bright red pigment formed in meat products without nitrate or nitrite. The two optimal pH values for ZnPP formation...
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デジタル
- 資料種別
- 博士論文
- 著者・編者
- AKTER, MOFASSARA
- 著者標目
- 出版年月日等
- 2019-03-25
- 出版年(W3CDTF)
- 2019-03-25
- 並列タイトル等
- 異なる2つの至適pH4.75と5.5における豚肉のZnPP形成機構に関する研究
- 寄与者
- 若松, 純一玖村, 朗人西邑, 隆徳早川, 徹
- 授与機関名
- 北海道大学
- 授与年月日
- 2019-03-25
- 授与年月日(W3CDTF)
- 2019-03-25
- 報告番号
- 甲第13588号
- 学位
- 博士(農学)
- 博論授与番号
- 甲第13588号
- 本文の言語コード
- eng
- NDC
- 対象利用者
- 一般
- 一般注記
- Zinc protoporphyrin IX (ZnPP) is a bright red pigment formed in meat products without nitrate or nitrite. The two optimal pH values for ZnPP formation were 4.75 and 5.5. Moreover, the amount of ZnPP formed at pH 4.75 was much higher than that at pH 5.5 in pork. The number or kinds, of precursors or contributors for ZnPP formation at pH 4.75 might be different from that at pH 5.5. Although it is assumed that ferrochelatase (FECH), myoglobin as a heme donor and Zn ion play important roles in ZnPP formation, the exact mechanism is indistinct. It was reported that ZnPP formation is strongly influenced by protoporphyrin IX (PPIX) formation at pH 5.5. However, further investigations was hardly examined. Hence, it was hypothesized that ZnPP formation depends on the formation of PPIX at pH 4.75, multiple components in pork homogenate are essential to the formation of ZnPP and PPIX at pH 4.75 and 5.5, and the contributors and precursors are different between both pH conditions. Therefore, the purpose of this research was to examine ZnPP formation mechanism at optimum pH 4.75 and 5.5. The examined various factors on PPIX formation at pH 4.75 almost coincided with those of ZnPP, suggesting that ZnPP formation at pH 4.75 was strongly affected by PPIX formation. When pork homogenate was separated into the insoluble and two water-soluble fractions (>10 and <10 kDa) by centrifugation and ultrafiltration, ZnPP and PPIX formation were suppressed at pH 4.75 in the absence of one of those fractions. However, ZnPP and PPIX formation were rescued after mixing of all three fractions. Then, heating of the <10 kDa soluble fraction did not suppress ZnPP and PPIX formation as opposed to heating of the >10 kDa soluble fraction, suggesting that protein(s) presents in the >10 kDa and heat-stable component present in the <10 kDa2 soluble fraction contributed to ZnPP and PPIX formation. Furthermore, 10-30 kDa soluble fraction separated by ultrafiltration was important for ZnPP and PPIX formation at pH 4.75. Exogenous myoglobin assisted ZnPP and PPIX formation at pH 4.75. A gel filtration study showed that ZnPP and PPIX formation were significantly correlated with the endogenous myoglobin contents in the separated fractions at pH 4.75. Based on these results and previous reports, it was suggested that ZnPP is formed from myoglobin-derived heme via PPIX, and FECH from insoluble fraction, and heat-stable <10 kDa soluble component contribute to PPIX and ZnPP formation at pH 4.75 in pork. The study on ZnPP formation mechanism at pH 5.5 also revealed that three or more components i.e. the insoluble fraction, the >10 kDa and <10 kDa water-soluble fraction are also essential for ZnPP and PPIX formation at pH 5.5 in pork. Water-soluble protein(s) with higher molecular weight than that of myoglobin was involved in ZnPP and PPIX formation at pH 5.5. Water-soluble 42 and/or 60 kDa proteins separated by ion exchange chromatography are suggested to contribute for ZnPP formation at pH 5.5. Heat-stable components in the <10 kDa soluble fraction contribute to ZnPP formation at pH 5.5. Based on these results and previous reports, it was suggested that ZnPP is formed from PPIX with the contribution of 42 and/or 60 kDa soluble protein, and FECH from insoluble fraction, 10-30 kDa soluble protein and heat-stable <10 kDa component contribute to PPIX and ZnPP formation at pH 5.5 in pork. The present study revealed that the precursors, the contributors, and optimum temperature are different for ZnPP formation in the optimum pH at 4.75 and 5.5, thus the mechanisms are different. Although it is not clear how these two mechanisms contributed to the color formation in meat products, these findings will be helpful to elucidate the whole ZnPP formation mechanisms in meat products.(主査) 准教授 若松 純一, 教授 玖村 朗人, 教授 西邑 隆徳, 助教 早川 徹農学院(共生基盤学専攻)
- DOI
- 10.14943/doctoral.k13588
- 国立国会図書館永続的識別子
- info:ndljp/pid/11490216
- コレクション(共通)
- コレクション(障害者向け資料:レベル1)
- コレクション(個別)
- 国立国会図書館デジタルコレクション > デジタル化資料 > 博士論文
- 収集根拠
- 博士論文(自動収集)
- 受理日(W3CDTF)
- 2020-05-25T09:38:44+09:00
- 記録形式(IMT)
- PDF
- オンライン閲覧公開範囲
- 国立国会図書館内限定公開
- デジタル化資料送信
- 図書館・個人送信対象外
- 遠隔複写可否(NDL)
- 可
- 連携機関・データベース
- 国立国会図書館 : 国立国会図書館デジタルコレクション