ID | 110125 |
タイトル別表記 | 卵白加水分解物はマヨネーズとそのモデル系の脂質酸化を抑制する
Antioxidant action of egg white hydrolysate
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著者 |
小林, 英明
徳島大学大学院栄養生命科学教育部(人間栄養科学専攻)
Sasahara, Ryou
Kewpie Corporation
Yoda, Shoichi
Kewpie Corporation
Kotake-Nara, Eiichi
National Agriculture and Food Research Organization|Tokushima University
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キーワード | chelate
egg white
hydrolysate
mayonnaise
oxidation
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資料タイプ |
学位論文
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抄録 | The flavor deterioration of mayonnaise is induced by iron, which is released from egg yolk phosvitin under acidic conditions and promotes lipid oxidation. To prevent oxidative deterioration, natural components, rather than synthetic chemicals such as ethylenediaminetetraacetic acid have been required by consumers. In the present study, we evaluated the inhibitory effects of three egg white components with the same amino acid composition, namely egg white protein, hydrolysate, and the amino acid mixture, on lipid oxidation in mayonnaise and an acidic egg yolk solution as a model system. We found that the hydrolysate had the strongest inhibitory effect on lipid oxidation among the three components. The mechanism underlying the antioxidant effect was associated with Fe2+-chelating activity. Thus, egg white hydrolysate may have the potential as natural inhibitors of lipid oxidation in mayonnaise.
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掲載誌名 |
Bioscience, Biotechnology, and Biochemistry
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ISSN | 09168451
13476947
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cat書誌ID | AA11694086
AA12018610
AA10824164
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出版者 | Taylor & Francis|Japan Society for Bioscience, Biotechnology, and Agrochemistry
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巻 | 81
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号 | 6
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開始ページ | 1206
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終了ページ | 1215
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発行日 | 2017-02-16
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備考 | 内容要旨・審査要旨・論文本文の公開:
内容要旨・審査要旨:LID201705191028.pdf 論文本文:k3092_fulltext.pdf 著者の申請により要約(2017-05-19公開)に替えて論文全文を公開(2018-04-03) 本論文は, 著者Hideaki Kobayashiの学位論文として提出され, 学位審査・授与の対象となっている。 |
権利情報 | © 2017 Japan Society for Bioscience, Biotechnology, and Agrochemistry. This is an Accepted Manuscript of an article published by Taylor & Francis in Bioscience, Biotechnology, and Biochemistry on 16 Feb 2017, available online: http://www.tandfonline.com/10.1080/09168451.2017.1290519
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出版社版DOI | |
出版社版URL | |
フルテキストファイル | |
言語 |
eng
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著者版フラグ |
博士論文全文を含む
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文科省報告番号 | 甲第3092号
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学位記番号 | 甲栄第244号
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学位授与年月日 | 2017-03-23
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学位名 |
博士(栄養学)
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学位授与機関 |
徳島大学
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