Egg white hydrolysate inhibits oxidation in mayonnaise and a model system

Material type: 博士論文

Author: Kobayashi, Hideakiほか

Publisher: Taylor & Francis|Japan Society for Bioscience, Biotechnology, and Agrochemistry

Publication date: 2017-02-16

Material Format: Digital

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Name of awarding university/degree: 徳島大学,博士（栄養学）

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Note (General)：: The flavor deterioration of mayonnaise is induced by iron, which is released from egg yolk phosvitin under acidic conditions and promotes lipid oxidat...

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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
Source: fulltext
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
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
Periodical Title (NCID): AA11694086
https://ci.nii.ac.jp/ncid/AA11694086
AA12018610
https://ci.nii.ac.jp/ncid/AA12018610
AA10824164
https://ci.nii.ac.jp/ncid/AA10824164
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