Egg white hydrolysate inhibits oxidation in mayonnaise and a model system

• Material Type: 博士論文
• Title: Egg white hydrolysate inhibits oxidation in mayonnaise and a model system
• Author/Editor: Kobayashi, Hideaki; Sasahara, Ryou; Yoda, Shoichi; Kotake-Nara, Eiichi
• Author Heading: Kobayashi, Hideaki; Sasahara, Ryou; Yoda, Shoichi; Kotake-Nara, Eiichi
• Publication, Distribution, etc.: Taylor & Francis|Japan Society for Bioscience, Biotechnology, and Agrochemistry
• Publication Date: 2017-02-16
• Publication Date (W3CDTF): 2017-02-16
• Alternative Title: 卵白加水分解物はマヨネーズとそのモデル系の脂質酸化を抑制する; Antioxidant action of egg white hydrolysate
• Periodical title: Bioscience, Biotechnology, and Biochemistry
• No. or year of volume/issue: 81 6
• Volume: 81
• Issue: 6
• Pages: 1206-1215
• ISSN (Periodical Title): ISSN : 0916-8451; ISSN : 1347-6947
• Degree grantor/type: 徳島大学
• Date Granted: 2017-03-23
• Dissertation Number: 甲第3092号
• Degree Type: 博士（栄養学）
• Text Language Code: eng
• Subject Heading: chelate; egg white; hydrolysate; mayonnaise; oxidation
• Target Audience: 一般
• Note (General): The flavor deterioration of mayonnaise is induced by iron, which is released from egg yolk phosvitin under acidic conditions and promotes lipid oxidation. To prevent oxidative deterioration, natural components, rather than synthetic chemicals such as ethylenediaminetetraacetic acid have been required by consumers. In the present study, we evaluated the inhibitory effects of three egg white components with the same amino acid composition, namely egg white protein, hydrolysate, and the amino acid mixture, on lipid oxidation in mayonnaise and an acidic egg yolk solution as a model system. We found that the hydrolysate had the strongest inhibitory effect on lipid oxidation among the three components. The mechanism underlying the antioxidant effect was associated with Fe2+-chelating activity. Thus, egg white hydrolysate may have the potential as natural inhibitors of lipid oxidation in mayonnaise.
• Format (IMT): application/pdf
• Access Restrictions: インターネット公開
• Rights (production): © 2017 Japan Society for Bioscience, Biotechnology, and Agrochemistry. This is an Accepted Manuscript of an article published by Taylor & Francis in Bioscience, Biotechnology, and Biochemistry on 16 Feb 2017, available online: http://www.tandfonline.com/10.1080/09168451.2017.1290519
• Related Material (DOI): 10.1080/09168451.2017.1290519
• Data Provider (Database): 国立情報学研究所 : 学術機関リポジトリデータベース（IRDB）（機関リポジトリ）; https://irdb.nii.ac.jp
• Original Data Provider (Database): 徳島大学 : 徳島大学機関リポジトリ

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http://repo.lib.tokushima-u.ac.jp/files/public/11/110125/20170929142300203318/LID201705191028.pdf fulltext

http://repo.lib.tokushima-u.ac.jp/files/public/11/110125/20180403152841946491/k3092_fulltext.pdf fulltext