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- FUKAZAWA Toru
- Japan Institute of Oil & Fats, Other Foods Inspection, Foundation
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- ISHIDA Shigeo
- Japan Institute of Oil & Fats, Other Foods Inspection, Foundation
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- MARUYAMA Takenori
- Japan Institute of Oil & Fats, Other Foods Inspection, Foundation
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- YANAGITA Teruyoshi
- Department of Applied Biological Sciences, Saga University
書誌事項
- タイトル別名
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- Determination of Trace Protein in Oils and Fats by Fluorescence Spectrophotometer
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抄録
The sensitive analytical method by fluorescence spectrophotometer was developed for determination of trace amount of protein in oils and fats. Recoveries of spiked soybean protein powder into refined salad oils were 54 and 58% at the level of 1 and 5 ppm, respectively, and these coefficients of variation were 12 and 5%, respectively. The determination limit was 1ppm. Then residual proteins in fish oil and lard during the oil refining process were examined using this method. The protein concentrations were 6 ppm in crude fish oil and 22 ppm in lard. The amounts of protein markedly decreased at alkali refining and were lowered less than the determination limit at bleaching. Amounts of protein in 8 hydrogenated fish oils, 9 refined lard, 8 refined beef tallows, 3 refined soybean oils and 11 hydrogenated soybean oils, which are used for oils and fats products, were all less than the determination limit.
収録刊行物
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- Journal of Oleo Science
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Journal of Oleo Science 53 (5), 239-245, 2004
公益社団法人 日本油化学会
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詳細情報 詳細情報について
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- CRID
- 1390001204092653952
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- NII論文ID
- 130000055727
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- NII書誌ID
- AA11503337
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- ISSN
- 13473352
- 13458957
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- NDL書誌ID
- 6915689
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- 本文言語コード
- ja
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- データソース種別
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- JaLC
- NDL
- Crossref
- CiNii Articles
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- 抄録ライセンスフラグ
- 使用不可