Egg white hydrolysate inhibits oxidation in mayonnaise and a model system

Persistent ID (NDL): info:ndljp/pid/11091974

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

Capacity, size, etc.: -

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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Digital

Material Type: 博士論文
ISSN: 0916-8451
Title: Egg white hydrolysate inhibits oxidation in mayonnaise and a model system
Volume: 81 6
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
Degree grantor/type: 徳島大学
Date Granted: 2017-03-23
Date Granted (W3CDTF): 2017-03-23
Dissertation Number: 甲第3092号
Degree Type: 博士（栄養学）
Conferring No. (Dissertation): 甲第3092号
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.
DOI: info:doi/10.1080/09168451.2017.1290519
https://doi.org/info:doi/10.1080/09168451.2017.1290519
Persistent ID (NDL): info:ndljp/pid/11091974
https://dl.ndl.go.jp/pid/11091974
Collection: 障害者向け資料
Collection (Materials For Handicapped People:1): テキストデータ
Collection (particular): 国立国会図書館デジタルコレクション > デジタル化資料 > 博士論文
https://dl.ndl.go.jp/collections/A00014
Acquisition Basis: 博士論文（自動収集）
Date Accepted (W3CDTF): 2018-05-04T12:13:37+09:00
Format (IMT): application/pdf
Access Restrictions: 国立国会図書館内限定公開
Service for the Digitized Contents Transmission Service: 図書館・個人送信対象外
Availability of remote photoduplication service: 可
Periodical Title (URI): http://repo.lib.tokushima-u.ac.jp/110125
Data Provider (Database): 国立国会図書館 : 国立国会図書館デジタルコレクション
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