Comparative Study on the Oxidative Stability of Phosphatidylcholines from Salmon Egg and Soybean in an Aqueous Solution
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概要
- 論文の詳細を見る
The oxidative stability of phosphatidylcholine from salmon egg (salmon egg PC) was higher than that of soybean PC in an aqueous solution (pH = 7. 4 at 37℃) with Fe^<2+> -ascorbic acid as a catalyst, although the average numbers of bisallylic positions in the salmon egg PC molecule and in the soybean PC molecule were 4. 28 and 1. 59, respectively. This high average with salmon egg PC was due to its high contents of docosahexaenoic acid (22 : 6n-3, 24.3 mol%) and eicosapentaenoic acid (20 : 5n-3, 14.2 mol%), while the major polyunsaturated fatty acid in soybean PC was linoleic acid (18 : 2n-6, 67.6 mol%). The oxidative stability of both PCs was strongly influenced by an emulsifier. PC was oxidatively most stable when it was dispersed with chicken egg albumin, followed by Tween 20 and deoxycholic acid sodium salt. These data suggest that the oxidative stability of polyunsaturated PC in an aqueous solution is mainly correlated with the conformation of the PC molecule and the phase behavior of PC aggregation.
- 社団法人日本農芸化学会の論文
- 1994-10-23
著者
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Nara E
Department Of Chemistry Faculty Of Fisheries Hokkaido University
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NARA Eiichi
Department of Bioresources Chemistry, Graduate School of Fisheries Science, Hokkaido University
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MIYASHITA Kazuo
Department of Bioresources Chemistry, Graduate School of Fisheries Science, Hokkaido University
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OTA Toru
Department of Marine Bioresources Chemistry, Faculty of Fisheries, Hokkaido University
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Ota T
Kyowa Hakko Kogyo Co. Ltd. Tokyo Jpn
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Ota Toru
Department Of Agricultural Chemistry Faculty Of Agriculture Tokyo University Of Agriculture
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Miyashita Kazuo
Department Of Chemistry Faculty Of Fisheries Hokkaido University
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Nara Eiichi
Department Of Bioresources Chemistry Graduate School Of Fisheries Science Hokkaido University
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Miyashita K
Hokkaido Univ. Sapporo Jpn
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Miyashita Kazuo
Department Of Bioresources Chemistry Graduate School Of Fisheries Sciences Hokkaido University
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Miyashita Kazuo
Department Of Bioresources Chemistry Graduate School Of Fisheries Science Hokkaido University
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Miyashita Kazuo
Department Of Bioengineering Graduate School Of Bioscience And Biotechnology Tokyo Institute Of Technology
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