Determination of Trace Protein in Oils and Fats by Fluorescence Spectrophotometer
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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
Bibliographic Information
- Other Title
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- 分光蛍光光度計による油脂中の残存タンパク質の定量(原標題は英語)
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Abstract
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.
Journal
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- Journal of Oleo Science
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Journal of Oleo Science 53 (5), 239-245, 2004
Japan Oil Chemists' Society
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Keywords
Details 詳細情報について
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- CRID
- 1390001204092653952
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- NII Article ID
- 130000055727
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- NII Book ID
- AA11503337
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- ISSN
- 13473352
- 13458957
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- NDL BIB ID
- 6915689
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- Text Lang
- ja
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- Data Source
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- JaLC
- NDL
- Crossref
- CiNii Articles
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- Abstract License Flag
- Disallowed