Effects of Gum Arabic and Pectin on the Emulsification, the Lipase Reaction, and the Plasma Cholesterol Level in Rats(Food & Nutrition)

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概要

• 論文の詳細を見る

• Gum arabic, a widely used emulsifier, stabilized the substrate of lipase in an emulsion of oil and enhanced the lipase reaction. Pectin, a well-known gelling agent, destabilized the emulsion, and decreased the plasma levels of cholesterol in rats. Little effect of gum arabic on the cholesterol concentration of plasma and liver was observed. These findings might indicate the differences between the effects of gum arabic and pectin on the stability of emulsification and the activity of lipase in vivo.

• 社団法人日本農芸化学会の論文
• 1989-12-23

著者

• Doi Etsushiro

  Research Institute for Food Science, Kyoto University

• Kitabatake Naofumi

  Research Institute for Food Science, Kyoto University

• Kitabatake Naofumi

  Research Institute Of Food Science Kyoto University

• Kitabatake Naofumi

  Research Institute For Food Science Kyoto University

• Doi Etsushiro

  Research Institute For Food Science Kyoto University

• Tsuji Keisuke

  National Institute Of Health And Nutrition

• Nakamura Y

  Division Of Applied Life Sciences Graduate School Of Agriculture Kyoto University

• Nakagawa Y

  Graduate School Of Agriculture Kyoto University

• Nakagawa Yu

  Graduate School Of Agriculture Kyoto University

• Koseki Masamichi

  Yamawakigakuen Junior College

• KOSEKI Masamichi

  Tokyo Metropolitan Research Laboratory of Public Health

• NAKAGAWA Yasue

  National Institute of Nutrition

• KAWAMURA Masako

  National Institute of Nutrition

• ICHIKAWA Tomio

  National Institute of Nutrition

• KAZAMA Masayoshi

  Tokyo Metropolitan Research Laboratory of Public Health

• Kawamura Masako

  Tokyo Metropolitan Research Laboratory Of Public Health

• Doi Etsushiro

  Research Institute Of Food Science Kyoto University

• Nakagawa Yasue

  Department Of Food Faculty Of Home Economics Jissen Women's University

• Ichikawa Tomio

  National Institute Of Health And Nutrition

• Ichikawa Tomio

  Department Of Food Science And Nutrition School Of Human Life And Environmental Sciences Mukogawa Wo

• Kitabatake N

  Division Of Food Science And Biotechnology Graduate School Of Agriculture Kyoto University

• Ichikawa Tomio

  Division Of Applied Food Research The National Institute Of Health &amp Nutrition

• Kawamura M

  Tokyo Metropolitan Research Laboratory Of Public Health

• Nakagawa Yu

  Division Of Food Science And Biotechnology Graduate School Of Agriculture Kyoto University

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