小麦グルテンおよび大豆粉末におけるリジノアラニンの生成に対する温度とアルカリの影響
スポンサーリンク
概要
- 論文の詳細を見る
The effects of temperature and alkali on the formation of lysinoalanine (LAL) in wheat gluten, L-lysine hydrochloride-added wheat gluten, soybean powder and soybean proteins extracted with water or 0.2<I>N</I> sodium hydroxide solution, and furthermore the degradation of LAL by heating were studied.<BR>1) In wheat gluten, lysine-added wheat gluten and soybean powder exposed to water at room temperature, 100 or 150°C for 60min, and also treated with alkali (0.2<I>N</I> NaOH) at room temperature for 60min, the formation of LAL was not observed. When they were heated at 100 or 150°C for 60min with alkali, LAL was formed and total lysine content was decreased. However, on heating at 180°C for 30min, LAL was not detected in all samples.<BR>2) The amount of formed LAL in lysine-added wheat gluten heated with alkali was greater than that of wheat gluten treated likewise, and the amount of added lysine was decreased.<BR>3) The formation of LAL was not detected in the protein extracted with water from deffated soybean powder at room temperature for 3hr, but LAL was a little formed when the water-extracted protein was heated with alkali. On the other hand, the alkaliextracted protein from the same material at room temperature for 3hr contained the amount of LAL almost to that in the soybean heated with alkali and further the content of LAL was only a little increased by heating the protein with alkali.<BR>4) When LAL fraction was heated at 100, 120 and 130°C with alkali for 20min, the amount of LAL was gradually decreased and that of lysine became little by little greater. Especially at 130°C, LAL was hardly observed, and the yield of LAL reached 69% of the theoretical one.
- 公益社団法人 日本食品衛生学会の論文
公益社団法人 日本食品衛生学会 | 論文
- 食品添加物クエン酸中のイソクエン酸の分析法
- 容器入り飲用水中の無機陰イオン濃度
- 食物アレルギーに関する食品表示とリスクコミュニケーション
- 植物性の健康食品の安全性について
- 肝蛭駆除剤(トリブロムサラン, オキシクロザニドおよびブロムフェノホス)の乳牛への投与後の血漿中濃度および乳汁への移行