書誌事項
- タイトル別名
-
- Change of Egg Yolk Protein in Mayonnaise during Preservation.
- マヨネーズ ホゾン チュウ ノ ランオウ タンパクシツ ノ ヘンカ
この論文をさがす
説明
Hydrolysis of egg yolk protein in mayonnaise was investigated using emulsion consisting of egg yolk, vinegar and oil (egg yolk emulsion), and commercial products. The free tyrosine content in trichloroacetic acid filtrates increased in each preservation condition of the egg yolk emulsion to give 20μg/ml after 3 hours at 40°C, 50μg/ml after 3 days at room temperature and also 50μg/ml after 3 weeks at 5°C, respectively. According to SDS-PAGE analysis, the patterns changed with preservation time, and especially the protein of about 200kDa decreased and the protein of about 165kDa newly appeared. Aspartic proteinase activity in egg yolk almost remained in the egg yolk emulsion. In two fresh mayonnaise obtained directly from a factory at different times, the hydrolysis of egg yolk protein was confirmed during preservation similar to that in the egg yolk emulsion though the extent of hydrolysis was different between the two samples. Compared with the egg yolk emulsion, aspartic proteinase activity per a gram of mayonnaise in four kinds of mayonnaise purchased from markets ranged from 0.7 to 2.3 times. The SDS-PAGE patterns of the four samples were similar to those of the egg yolk emulsion. The results showed that egg yolk protein in mayonnaise was hydrolyzed by egg yolk aspartic proteinase during preservation.
収録刊行物
-
- 日本食品科学工学会誌
-
日本食品科学工学会誌 50 (9), 386-391, 2003
公益社団法人 日本食品科学工学会
- Tweet
キーワード
詳細情報 詳細情報について
-
- CRID
- 1390001206408812288
-
- NII論文ID
- 10011626873
-
- NII書誌ID
- AN10467499
-
- COI
- 1:CAS:528:DC%2BD3sXpsF2jsLk%3D
-
- ISSN
- 18816681
- 1341027X
- http://id.crossref.org/issn/1341027X
-
- NDL書誌ID
- 6708722
-
- 本文言語コード
- ja
-
- データソース種別
-
- JaLC
- NDL
- Crossref
- CiNii Articles
-
- 抄録ライセンスフラグ
- 使用不可
