Neurospora sitophilaによるカロチン強化食品の研究 : (第7報)數種食品中のカロチン安定度(II)

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The studies of R. ISHII and A. HONDA (1951)stimulated an interest in the fortification of several foods with the conidia of Neurospora sitophila. This study presents data obtained in commercial conditions on the fortification of powdered milk, miso (fermented bean paste), margarine, and peanut-butter with the conidia. The conidia for fortification were preheated at 85℃ for 30 min.1) Carotene retention of powdered milk was 42〜66% after 6 months and was less than that of the previous experiment, but it showed that the method of fortification needs not the antioxidant of carotene which is injurious to human beings, when used in excess dose.2) Carotene retention of miso was 90〜108% after 9 months and showed that the stability of conidia carotene was much better than other V. A resources but the retention after one month was lower than that of the previous experiment. This fact depends perhaps upon the activity of lipoxidase and conjudated dienperoxide produced by autoxidation of soy bean oil.3) The carotene retention of margarine after 3 months was 66% in the case of control, but in the case with addition of NDGA was 88〜95% and most effective. The method was effective for the stability of carotene, but showed disadvantage in colouring and brightness.4) In the case of the fortification of peanut-butter, the conidia were premixed in 50% sorbit solution. The retention of peanut-butter after 2 months was 80〜90% and the stability changed a little during storage.
社団法人日本生物工学会の論文
1953-12-15

Neurospora sitophilaによるカロチン強化食品の研究 : (第7報)數種食品中のカロチン安定度(II)

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