酸化魚油の抗菌作用に関する研究-V : 酸化魚油の蛋白質との複合体形成

概要

論文の詳細を見る
The present paper is concerned with in vitro copolymerization of the antimicrobial oxidized fish oils with protein. 10 cc of oxidized calamary oil methyl ester was emulsified into 20 cc of 2% egg protein solution. The flask containing the mixture was placed in a water bath maintained at 37°C and stirring was continued for 3 hours. The yellow brownish copolymer was obtained by removing the unreacted methyl ester and protein (Table 1, 2). In the reaction calamary oil methyl ester could not copolymerize with protein if not previously oxidized (Table 3). A pronounced effect of the nitrogenous source on the rate of copolymerization was detected. The rate of copolymer formation from protein was higher than that from peptone, and no copoly mer was formed from protein hydrolyzate and glycine (Table 4). The necessary group in oxidized fish oils required for copolymerization with protein seemed to be carbonyl group judging from the copolymerization of oxidized fish oils with protein and the cocurrent changes of chemical characteristics of the oils (Table 5), so it seemed that an amino-carbonyl condensation reaction would take place in oxidized fish oil-protein copolymer formation as in a typical browning of dried milk or a dried egg.