金属-タンパク質複合体に関する研究-4-食品の構成成分と金属との複合体形成および複合体の油脂の酸化に及ぼす影響

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In the previous papers the authors obseved that the amount of metal adduct to casein increased with the longer storage days in the system of aqueous solution and oil. It was also found that the rancidity of oil was seriously effected by metal as compared with casein or metal-casein complex. In this paper, authors investigated the relation between the binding ability of inorganic metalfood constituent complexes and the effect of the inorganic metal, food constituents and these complexes on the racidification of oil. Some inorganic metals (copper sulfate, ferric chloride, zinc nitrate) were mixed with non-fat casein, albumin, gluten, soluble starch, and some free fatty acids in soybean oil or aqueous solution. Thus, the amount of adduct formed with these materials and the variation of peroxid value were measured during storage periods. The results obtained were as follows : It was found that the rancidity of oil was seriously effected by metal, starch, unsaturated fatty acids and copper-fatty acid mixture, therefore, the increase of peroxide value was the most highest in the case of copper-fatty acid mixture as compared with free copper and iron-fatty acid mixture system. Namely, it became clear that the easy formation of metal-protein complex and the metalprotein complex thus formed did not promote the rancidity of oil. A correlation existed between the binding ability of inorganic metal-protein complex and rancidity ratios of oil. On the other hand, the marked difference seen between the case of copper-fatty acid mixture and iron-fatty acid mixture systems on the rancidity of oil is not yet clarified. This phenomenon can be considered from only fact that fatty acids reacted with metals (copper and iron). These reaction products were detected as metallic soaps by thin-layer chromatography. It was concluded that the cupric stearate (purchased from Yoneyama Yakuhin Co.) apparently promoted the rancidity of oil, but ferric stearate did not promote the rancidity of oil.
日本油化学会の論文

金属-タンパク質複合体に関する研究-4-食品の構成成分と金属との複合体形成および複合体の油脂の酸化に及ぼす影響

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