Effects of Deamidation and Fragmentation on Antioxidative Activity of α-Zein

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Author(s)

Abstract

The effcts of deamidation of fragmentation on the antioxidative activity of α-zein were investigated individually. Heat treatment at 70°C in 70% ethanol-0.05M HCl caused deamidation of α-zein without fragmentation. Antioxidative activity of α-zein was improved by this deamidation. α-Zein with deamidation treatment for 12 hours protected 80% of docosahexaenoic acid ethyl ester from autoxidation until 7 days. Model peptide of α-zein had a lower antioxidative activity than α-zein. Fragmentation by N-btromosuccinimide decreased the antioxidative activity of α-zein.

Journal

  • Journal of Oleo Science

    Journal of Oleo Science 51(6), 387-393, 2002-06-01

    Japan Oil Chemists' Society

References:  23

Codes

  • NII Article ID (NAID)
    10008574132
  • NII NACSIS-CAT ID (NCID)
    AA11503337
  • Text Lang
    ENG
  • Article Type
    ART
  • ISSN
    13473352
  • NDL Article ID
    6261862
  • NDL Source Classification
    ZP25(科学技術--化学・化学工業--油脂類)
  • NDL Call No.
    Z54-J571
  • Data Source
    CJP  NDL  J-STAGE 
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