Egg white hydrolysate inhibits oxidation in mayonnaise and a model system

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.

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。

© 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