THE ANTIOXIDATIVE EFFECT OF PROTEIN ON THE HEMOGLOBIN CATALYZED OXIDATION OF SARDINE OIL IN AN EMULSION SYSTEM

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.