Involvement of Chelating Action and Viscosity in the Antioxidative Effect of Xanthan in an Oil/Water Emulsion
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概要
- 論文の詳細を見る
The antioxidative effects of xanthan and other polysaccharides were evaluated by measuring the Fe^<2+>-induced consumption of oxygen dissolved in the oil/water emulsion. The degree of oxygen consumption was, from the lowest, in the order of xanthan <pec-tin <guar gum ≤ tragacanth gum, and was closely related to the Fe^<2+>-binding ability of the polysaccharides. The oxygen consumption was also affected by the viscosity of the aqueous solution in the emulsion, but not by the oil-droplet size. The antioxidative mechanism for xanthan can be accounted for primarily by its high metal-binding ability, and additionally by its viscous behavior.
- 社団法人日本農芸化学会の論文
- 1996-01-23
著者
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Okada Hidechika
Department Of Biodefense Medicine Nagoya City University Graduate School Of Medical Sciences
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Okada Hidechika
Department Of Biodefence Nagoya City University Graduate School Of Medical Science
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Kayoko Matsuo
Yamaguchi Women's University
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Kazuko Shimada
Department Of Food And Life Science
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Okada H
Choju Medical Institute Fukushimura Hospital
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Okada H
Department Of Biodefense Medicine Nagoya City University Graduate School Of Medical Sciences
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Hiromi OKADA
Yamaguchi Women"s University
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Sawako YOSHIOKA
Yamaguchi Women's University
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Sawako Yoshioka
Yamaguchi Women's University
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