大豆その他食品のリポキシダーゼに関する研究

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書誌事項

タイトル別名
  • Lipoxidase Activity of Soybean and Other Foods
  • ダイズ ソノタ ショクヒン ノ リポキシダーゼ ニ カンスル ケンキュウ

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抄録

The distribution of lipoxidase which oxidizes polyunsaturated fatty acid in various foods of plant origin, especially in soybean and its products was studied. Lipoxidase preparation from soybean showed higher resistance against heating in dry state than that treatment in wet state. When the coasely ground soybean was heated in dry state at 80°C, for ten hours, yet 15% of activity was remained. When the soybean lipoxidase was added to the substrate containing antioxidant such as BHA or FG, little ettect were observed in the first stage (i. e. for about thirty minutes) on both of them, however, their effects gradually began to appear thereafter. It was also shown that the lipoxidase activity was extremely low in various foods other than soybean.

収録刊行物

  • 栄養と食糧

    栄養と食糧 23 (6), 422-425, 1970

    公益社団法人 日本栄養・食糧学会

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