Preparation of Water-soluble and Stable Chlorophylls and β-Carotene by Forming Complexes with Egg Albumin(Food & Nutrition)
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概要
- 論文の詳細を見る
Chlorophyll- and β-carotene-egg albumin complexes were prepared. As these pigment-protein complexes were soluble in water, the chlorophylls and β-carotene were endowed with a water-soluble character. The molecular numbers of pigments incorporated into the complexes were increased by using proteins treated with charcoal, and additionally by using chemically modified proteins, acetylated or carbamoylated egg albumin. When compared with the stabilities of these pigments in detergent or in an organic solvent, the chlorophyll in the complexes was stable against photobleaching and for a wide range of pH values (pH 5〜10). β-Carotene in the egg albumin complexes was relatively stable under UV irradiation.
- 社団法人日本農芸化学会の論文
- 1987-12-23
著者
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Ochiai H
Shimane Univ. Shimane Jpn
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Ochiai Hideo
Laboratory Of Biochemistry College Of Agriculture Shimane University
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Shibata H
Shimane Univ. Shimane Jpn
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SHIBATA Hitoshi
Laboratory of Biochemistry, College of Agriculture, Shimane University
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KUROSAKI Chiharu
Laboratory of Biochemistry, College of Agriculture, Shimane University
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KAWASHIMA Tetsufumi
Laboratory of Biochemistry, College of Agriculture, Shimane University
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Kurosaki Chiharu
Laboratory Of Biochemistry College Of Agriculture Shimane University
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Kawashima Tetsufumi
Laboratory Of Biochemistry College Of Agriculture Shimane University
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Shibata Hitoshi
Laboratory Of Biochemistry College Of Agricidture Shimane University
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Ochiai Hideo
Laboratory Of Applied Biological Science Faculty Of Agriculture Shimane University
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SHIBATA Hitoshi
Department of Agricultural Chemistry, Faculty of Agriculture, Shinshu University
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