Increased Antioxidative Activity of Ovalbumin by Heat Treating in an Emulsion of Linoleic Acid
スポンサーリンク
概要
- 論文の詳細を見る
The effects of heat on the antioxidative activity of ovalbumin toward linoleic acid (LA) in an emulsion were studied. After ovalbumin had been heated at 80℃ or more, both the antioxidative activity and superoxide radical scavenging activity were markedly elevated. Heating at this temperature rendered the sulfhydryl residues of ovalbumin more reactive to 5,5-dithiobis-(2-nitrobenzoic acid) and more susceptible to oxidation during incubation with LA in an emulsion. Among the amino acids tested, methionine, histidine, and cysteine acted as antioxidants in an emulsion, and cysteine and histidine acted as superoxide radical scavengers. Both the hydrophobicity and fat-binding capacity were markedly increased after ovalbumin had been heated at 80℃ or more. Heating ovalbumin might have increased its antioxidative activity by exposing antioxidative amino acid residues like cysteine and histidine and by enhanced masking of the surface of oil droplets, providing a suitable environment for the antioxidative activity of the amino acid residues.
- 社団法人日本農芸化学会の論文
- 1996-09-23
著者
-
ANDO Akiko
Department of Surgical Oncology Osaka University Graduate School of Medicine
-
Ando A
Division Of Applied Life Sciences Graduate School Of Agriculture Kyoto University
-
YAMAMOTO Yukiko
Department of Food and Nutrition, Faculty of Human Life Science, Osaka City University
-
KATO Emiko
Department of Food and Nutrition, Faculty of Human Life Science, Osaka City University
-
Kato Emiko
Department Of Food And Nutrition Faculty Of Human Life Science Osaka City University
-
Ando Akiko
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
-
Yamamoto Yukiko
Department Of Food And Nutrition Faculty Of Human Life Science Osaka City University
関連論文
- An Enzyme-Linked Immunosorbent Assay (ELISA) to Determine the Specificity of the Sugar-Binding Protein NgcE, a Component of the ABC Transporter for N-Acetylglucosamine in Streptomyces olivaceoviridis
- Molecular Properties of Mycelial Aggregate-Specific Lectin of Pleurotus cornucopiae(GENETICS, MOLECULAR BIOLOGY, AND GENE ENGINEERING)
- Two Genes Encoding Fruit Body Lectins of Pleurotus cornucopiae : Sequence Similarity with the Lectin of a Nematode-Trapping Fungus(Biochemistry & Molecular Biology)
- Overexpression of the Wilms' tumor gene WT1 in primary thyroid cancer
- Isolation and Identification of a Novel Strain of the Genus Ochrobactrum with Phenol-Degrading Activity(MICROBIAL PHYSIOLOGY AND BIOTECHNOLOGY)
- Isolation and Characterization of Phenol-catabolizing Bacteria from a Coking Plant(Microbiology & Fermentation Technology)
- Kinetic Rate Constant for Electron Transfer between Ferrous Ions and Novel Rusticyanin Isoform in Acidithiobacillus ferrooxidans
- Respiratory Isozyme, Two Types of Rusticyanin of Acidithiobacillus ferrooxidans(Microbiology & Fermentation Technology)
- Improved Hypolipidemic Effects of Xanthan Gum-Galactomannan Mixtures in Rats
- Production of Conjugated Fatty Acids by Lactic Acid Bacteria
- A Lectin from an Ascomycete Mushroom, Melastiza chateri : No Synthesis of the Lectin in Mycelial Isolate
- Enhancement of ascospore germination from Aleuria aurantia after cold storage
- Synthesis of a Lectin in Both Mycelia and Fruit Bodies of the Ascomycete Mushroom Aleuria aurantia
- Bacillus circulans MH-K1 Chitosanase : Amino Acid Residues Responsible for Substrate Binding
- Involvement of Tyrosines at Fucose-binding Sites of Aleuria aurantia Lectin : Non-equal Response to Site-directed Mutagenesis among Five Sites
- Structural Analysis of Conjugated Linoleic Acid Produced by Lactobacillus plantarum, and Factors Affecting Isomer Production(Microbiology & Fermentation Technology)
- Ricinoleic Acid and Castor Oil as Substrates for Conjugated Linoleic Acid Production by Washed Cells of Lactobacillus plantarum(Microbiology & Fermentation Technology)
- Increased Antioxidative Activity of Ovalbumin by Heat Treating in an Emulsion of Linoleic Acid
- Purification and Characterization of an Extracellular Chitosanase Produced by Amycolatopsis sp. CsO-2
- Purification and Properties of Amylases Extracellularly Produced by an Imperfect Fungus, Fusidium sp. BX-1 in a Glycerol Medium
- Purification and Properties of an Alcohol Dehydrogenase Isozyme from a Methanol-using Yeast, Candida sp. N-16
- Enzymatic Synthesis of Useful Alkyl β-Glucosides(Biological Chemistry)
- The Possibility of Enzymatic Synthesis of a Variety of β-Xylosides Using the Transfer Reaction of Aspergillus niger β-Xylosidase(Biological Chemistry)
- Purification and Characterization of Isocitrate Lyase from Rhodopseudomonas sp. No.7(Microbiology & Fermentation Industry)
- Growth and Levels of Isocitrate Lyase in Rhodopseudomonas sp. No. 7 Incubated in a Medium Containing Ethanol and Dicarboxylic Acid(Microbiology & Fermentation Industry)
- Enhancing Effect of β-Lactoglobulin on the Antioxidative Activity of α-Tocopherol in an Emulsion of Linoleic Acid
- Properties of Mycelial Aggregate-specific Lectin of Pleurotus cornucopiae Produced in Pichia pastoris
- Production of Functional Lectin in Pichia pastoris Directed by Cloned cDNA from Aleuria aurantia(Biochemistry & Molecular Biology)
- Antioxidant Effects of Egg Yolk on Linoleic Acid and Lard(Food & Nutrition)
- Antioxidant Effect of Egg Yolk on Linoleate in Emulsions(Food & Nutrition)
- Molecular Characterization of a Novel Family-46 Chitosanase from Pseudomonas sp. A-01
- Domain Construction of Cherry-tomato Lectin : Relation to Newly Found 42-kDa Protein
- Antioxidative Activity of Egg Yolk Lipoproteins
- Aleuria aurantia Lectin Exhibits Antifungal Activity against Mucor racemosus