銅-タンパク質複合体に関する研究-2-油脂の酸化に及ぼす銅-タンパク質複合体の影響

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In the previous papers, the authors observed that the amount of copper adduct to casein increased with the storage days in system of aqueous solution and oil. <BR>In this paper, the influence of metal-protein complex which obtained from frying oil with whale meat, or copper-casein complex on the rancidification of oil was investigated. <BR>Then the non-fat casein, copper sulfate and copper-casein complex were admixed with soybean oil, respectively, and the peroxide value and percentage of residual tocopherol were measured during the autoxidation period at 60°C. <BR>From the experimental results, it was found that the copper seriously affected on the rancidity of oil, but in the case of casein and copper-casein complex, the peroxide value remained in low. It was also concluded that the casein and copper-casein complex did not promote the decomposition of tocopherol. <BR>The stability of non-filter oil of frying oil after frying whale meat were found to be higher than those of the filtered oil.
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