Antioxidant Effect of Peptide in Combination with Sugar on Autoxidation of Edible Oils
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概要
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The antioxidant effect of various combinations of peptide and sugar was investigated by an oven-storage test using lard as substrate. High antioxidant activity was resulted from combining a peptides with branched-chain amino acids and xylose. For this effect, the presence of a branched-chain amino acid was more favorable at the N-terminal position of the peptide than at the C-terminal position. A synergistic effect was observable with xylose at a molar ratio of xylose-peptide of 0.05. The leucylglycine-xylose composition was also effective for preventing oxidation in selected vegetable oils.
- 社団法人 日本農芸化学会の論文
著者
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Chibata Ichiro
Research Laboratories Tanabe Seiyaku Co. Ltd.
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Kawashima Keisuke
Research Laboratory Of Applied Biochemistry Tanabe Seiyaku Co. Ltd.
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Itoh Hiroshi
Research & Development Center Nosan Corporation
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CHIBATA Ichiro
Research Laboratory of Applied Biochemistry, Tanabe Seiyaku Co.
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