Production of Water Soluble Antioxidative Plastein from Squid Hepatopancreas
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- ONO Seigo
- Graduate School of Fisheries Sciences, Hokkaido University
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- KASAI Daisuke
- Hokkaido Tokachi Area Regional Food Processing Technology Center
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- SUGANO Takashi
- Graduate School of Fisheries Sciences, Hokkaido University
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- OHBA Kiyoshi
- Hokkaido Tokachi Area Regional Food Processing Technology Center
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- TAKAHASHI Koretaro
- Graduate School of Fisheries Sciences, Hokkaido University
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To utilize a typical squid processing by-product, hepatopancreas was enzymatically hydrolyzed, then subjected to a plastein reaction. The substrate concentration that gave the highest plastein yield was 30% by using Alkalase. The optimum pH for the plastein synthesis with Alkalase ranged from 6 to 9. The dominant molecular size of the formed plastein was about 2000. Alkalase mediated plastein reaction seemed beneficial for enriching aspartic acid and glutamic acid, and eliminating hydrophobic amino acids such as phenylalanine, tyrosine, leucine, and isoleucine. Despite the heat pretreatment, hydrolysate powder and plastein retained their antioxidative affect, but a discouraging drawback of the hydrolysate was an unacceptable stimulating taste. For this reason, plastein was considered to be a much better choice to use as an antioxidant because it was tasteless. Plastein from squid hepatopancreas may be a useful antioxidant because it is stable against heat, dissolves easily in water and suppresses the proxidative effect of metals on lipid oxidation.
収録刊行物
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- Journal of Oleo Science
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Journal of Oleo Science 53 (5), 267-273, 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
- 1390001204092657408
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- NII論文ID
- 10012854431
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- NII書誌ID
- AA11503337
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- ISSN
- 13473352
- 13458957
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- HANDLE
- 2115/42750
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- NDL書誌ID
- 6915752
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- 本文言語コード
- en
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- データソース種別
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- JaLC
- IRDB
- NDL
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- CiNii Articles
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- 使用不可