Cc. Lin et al., THE ANTIOXIDATIVE EFFECT OF PROTEIN ON THE HEMOGLOBIN CATALYZED OXIDATION OF SARDINE OIL IN AN EMULSION SYSTEM, J JPN SOC F, 40(8), 1993, pp. 602-608
Citations number
NO
Categorie Soggetti
Food Science & Tenology
Journal title
JOURNAL OF THE JAPANESE SOCIETY FOR FOOD SCIENCE AND TECHNOLOGY-NIPPON SHOKUHIN KAGAKU KOGAKU KAISHI
Various proteins prepared from cereals, milk, fish and meats retarded
the oxidation of sardine oil emulsion initiated by hemoglobin. Of all
proteins examined, zein from corn and gliadin from wheat showed the mo
st remarkable inhibitory effect. The precipitated fraction of an alpha
-lactalbumin hydrolyzate also exhibited good protection. From a compar
sion of the antioxidant activities among the different sources of myos
ins, the most pronounced effect was observed in squid. In addition to
myosin itself, coexistent alpha-tocopherol and phospholipids were also
found to protect against oxidation. The protective effect of myosin a
gainst the hemoglobin-catalyzed sardine oil oxidation is different tha
n the ferrous ion-catalyzed oxidation.