赤クローバー生葉のフラボノールとそのモデル系での蛋白質との反応

概要

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In connection with impurities of protein preparation isolated from leaves of red clover dried in the sun, identification of flavonols in green leaf of red clover was carried out. After then, interaction of the flavonols, protocatechuic acid and rutin with casein was also investigated. 1. Quercetin, isoquercitrin and hyperin were isolated and identified from green leaf of red clover. 2. Browning of casein incubated with quercetin in 0.05M phosphate buffer (pH 6.8) at 60°C increased in the course of each reaction time fixed, and it was intenser than casein incubated with protocatechuic acid, isoquercitrin, hyperin and rutin. 3. Digestibility of casein incubated with quercetin in 0.05M phosphate buffer (pH 6.8) at 80°C decreased gradually in the course of each reaction time fixed. Available lysine decreased by 16% for casein incubated with quercetin at 80°C for 24 hr, too. Lysine and methionine decreased by 13% and 37%, respectively.
社団法人日本農芸化学会の論文