Antioxidant effects of wheat gliadin and hen's egg white in powder model systems: Protection against oxidative deterioration of safflower oil and sardine oil.
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- TAGUCHI Kuniko
- Department of Food Science, Kyoto Prefectural University
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- IWAMI Kimikazu
- Department of Agricultural Chemistry, Kyoto Prefectural University
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- KAWABATA Makoto
- Department of Food Science, Kyoto Prefectural University
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- IBUKI Fumio
- Department of Agricultural Chemistry, Kyoto Prefectural University
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The antioxidant effects of various food proteins such as gluten, casein, gelatin, gliadin and egg white were examined in powder model systems of these proteins simply mixed with safflower oil or sardine oil under a-moderate environment (37ºC, RH = 30-50%). Both the peroxide and TBA values in the mixture of gliadin and safflower oil or sardine oil were maintained at marginal levels throughout the experimental period. After indicated periods, the amounts of oil (triglyceride) and its constituent TUFA' were measured by thin-layer and gas chromatographic means, respectively. As a result, the two kinds of oils were found left almost intact in their corresponding mixtures. Although egg white was somewhat inferior to gliadin in the preservability of safflower oil at stages exceeding a period of 4 weeks, similar effectiveness was observed for the mixtures of this protein and oils.- The other proteins were not so effective as gliadin or egg white in protecting these edible oils against oxidative damage. It thus may safely be said that the high antioxidant effect of gliadin or egg white can be elicited not only upon free PUFA but also upon edible oils rich in PUFA.
収録刊行物
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- Agricultural and Biological Chemistry
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Agricultural and Biological Chemistry 52 (2), 539-545, 1988
公益社団法人 日本農芸化学会
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詳細情報 詳細情報について
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- CRID
- 1390282681443073792
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- NII論文ID
- 110006323667
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- NII書誌ID
- AA00515312
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- ISSN
- 18811280
- 00021369
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- 本文言語コード
- en
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- データソース種別
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- JaLC
- Crossref
- CiNii Articles
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- 抄録ライセンスフラグ
- 使用不可