脂質の酸化に伴うたんぱく質の有効性リジン量および消化率の変化:モデル系における実験

概要

論文の詳細を見る
The effect of lipid oxidation on the nutritive value_??_ proteins was investigated using a model system _??_mposed of protein-ethyl linoleate-sugar. The mix_??_re was kept at 50°C, RH 80.4% for 1_??_2 weeks _??_der fluorescent light. Available lysine and di_??_estibility in vitro by pepsin and trypsin were_??_ easured with defatted proteins. 1. The effect of sugars on casein: The decreases _??_the quantity of available lysine and the digesti_??_lity by trypsin were remarkable with glucose or _??_alactose in comparison with sucrose, lactose, cellu_??_se or corn starch. No differences were observed on _??_e digestibility by pepsin though it was decreased. 2. The effect of the amounts of lipid on casein: he extents of the decreases in the three paraeters measured were remarkable with the increasg amounts of lipid. Even without lipid but glu_??_se was presented, there was a considerable _??_terioration of casein. 3. The effect on different proteins: The extent deterioration of casein was remarkable in com_??_rison with that of gluten or soy-bean protein.
社団法人日本農芸化学会の論文