Antioxidative Activity of Egg Yolk Lipoproteins

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概要

• 論文の詳細を見る

• The antioxidative activity of egg yolk lipoproteins and apoproteins toward linoleic acid (LA) in an emulsion was studied. High-density lipoprotein (HDL) was more effective than low-density lipoprotein (LDL), and apo-HDL was more effective than apo-LDL when each was used after being dissolved in NaOH. The lipid moiety of HDL also had an antioxidative effect on LA directly or on LA in an emulsion, and might have enhanced the antioxidative activity of apo-HDL.

• 社団法人日本農芸化学会の論文
• 1994-09-23

著者

• YAMAMOTO Yukiko

  Department of Food and Nutrition, Faculty of Human Life Science, Osaka City University

• Yamamoto Yukiko

  Department Of Food And Nutrition Faculty Of Science Of Living Osaka City University

• Omori M

  Department Of Food And Nutrition Faculty Of Human Life Science Osaka City University

• Omori Miki

  Department Of Food And Nutrition Faculty Of Science Of Living Osaka City University

• Yamamoto Yukiko

  Department Of Food And Nutrition Faculty Of Human Life Science Osaka City University

• Yamamoto Yukiko

  Department of Chemistry, Faculty of Science, Kyushu University 33

関連論文

• Improved Hypolipidemic Effects of Xanthan Gum-Galactomannan Mixtures in Rats
• Increased Antioxidative Activity of Ovalbumin by Heat Treating in an Emulsion of Linoleic Acid
• Enhancing Effect of β-Lactoglobulin on the Antioxidative Activity of α-Tocopherol in an Emulsion of Linoleic Acid
• Antioxidant Effects of Egg Yolk on Linoleic Acid and Lard(Food & Nutrition)
• Antioxidant Effect of Egg Yolk on Linoleate in Emulsions(Food & Nutrition)
• Antioxidative Activity of Egg Yolk Lipoproteins
• A behavior of Donnan salt within membrane.
• Effect of cationic charge in electrolyte-amphoteric ion-exchange membrane system.

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