Effects of Deamidation and Fragmentation on Antioxidative Activity of α-Zein
スポンサーリンク
概要
- 論文の詳細を見る
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.
- 日本油化学会の論文
- 2002-06-01
著者
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Mori T
Research Institute For Food Science Kyoto University
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Mori Tomohiko
Research Institute For Food Science Kyoto University
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KAWASE Shin-ichiro
Research Institute for Food Science, Kyoto University
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MURAKAMI Hiroshi
Research Institute for Food Science, Kyoto University
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MATSUMURA Yasuki
Research Institute for Food Science, Kyoto University
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Matsumura Yasuki
Research Institute For Food Science Kyoto University
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Kawase Shin-ichiro
Research Institute For Food Science Kyoto University
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Murakami Hiroshi
Research And Development Center Nippon Meat Packers Inc.
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Murakami Hiroshi
Research Institute For Food Science Kyoto University
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