Changes of amino acids composition and relative digestibility of lysozyme in the reaction with .ALPHA.-dicarbonyl compounds in aqueous system.

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概要

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• Lysozyme was reacted with xylose, methyl linoleate, gly-oxal, methylglyoxal and diacetyl in an aqueous system (50°C, pH 6.0), and browning, polymerization, changes of amino acids composition and relative digestibility of the browned lysozyme were investigated. Browning intensity as well as degree of polymerization of lysozyme in the reaction with α-dicarbonyls was higher than with xylose or methyl linoleate. After 10 days of reaction with α-dicarbonyls, the amino acid composition of lysozyme was markedly affected; i.e., 30-70% of lysine, 40-50% of tryptophan and 90% of arginine were lost respectively. By digestion with a pepsin-pancreatin system, it was observed that the relative digestibility of lysozyme reacted with dicarbonyl was lower than that of lysozyme reacted with methyl linoleate or xylose.

• 財団法人 学会誌刊行センターの論文

著者

• チュエン・ グュエン・ヴァン

  Laboratory of Food and Nutritional Science, Obirin Junior College

• 宇都宮 信子

  Department of Food Science, Kyoritsu Women's University

• 加藤 博通

  Department of Agricultural Chemistry, The University of Tokyo

• 沖谷 明紘

  Laboratory of Food Chemistry, Nippon Veterinary and Zootechnical College

関連論文

• Nutritional and Physiological Effects of Casein Modified by Glucose, Diacetyl, or Hexanal
• Changes of amino acids composition and relative digestibility of lysozyme in the reaction with .ALPHA.-dicarbonyl compounds in aqueous system.
• Antioxidative components of sweet potatoes.

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