Preparation of neoglycoprotein from carp myofibrillar protein and alginateoligosaccharide: Improved solubility in low ionic strength medium

Alginate oligosaccharide (AO) was conjugated with carp myofibrillar protein (Mf) by using the controlled Maillard reaction, and the change in the solu bility of Mf in low ionic strength media as affected by the glycosylation w as investigated. AO was prepared by degrading sodium alginate using alginat e lyase, which was purified from the culture supernatant of Pseudoalteromon as elyakovii. When a lyophilized Mf and AO mixture was incubated at 40 degr ees C and 65% relative humidity, the conjugation of AO was confirmed at myo sin heavy chain, actin, and tropomyosin. When > 30 mu g/mg of AO was conjug ated to Mf, the protein solubility in a low ionic strength medium was great ly improved without significant loss of available lysine. These results ind icate that the conjugation with AO is a superior manner for improving the w ater solubility of Mf in view of its nutritional aspect.