書誌事項
- タイトル別名
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- The Fluctuation of Mutagenicity in the Process of Manufacturing an Acid Hydrolyzed Animal Protein.
- サン カスイブンカイ エキス セイゾウ コウテイ ニ オケル ヘンイゲンセイ ノ ショウチョウ
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Mutagenicity found in a hydrolyzed animal protein (HAP) was analyzed on the samples collected along with the manufacturing process at some major HAP companies. Considerably high mutagenicity observed just after acid hydrolysis was decreased gradually by filtration with activated clay, alkaline treatment for 3-chloro-1, 2-propane diol (MCP) elimination, and activated charcoal treatment for decolorizing of the final product. Mutagenicity in the final product was below detection limit by forward mutation assay with Salmonella typhimurium TM 677 and was determined to be negative. This evidence suggested that the product tested in this study was safe for human consumption as commercially available seasonings. Extractability to four organic solvents suggested that the mutagen(s) transferred from hydrolysed protein to activated charcoal could be high polar, halogenated, or heterocyclic compounds.
収録刊行物
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- 日本食品科学工学会誌
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日本食品科学工学会誌 46 (1), 9-15, 1999
公益社団法人 日本食品科学工学会
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詳細情報 詳細情報について
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- CRID
- 1390282681384460032
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- NII論文ID
- 10005158536
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- NII書誌ID
- AN10467499
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- COI
- 1:CAS:528:DyaK1MXls1KrsQ%3D%3D
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- ISSN
- 18816681
- 1341027X
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- NDL書誌ID
- 3034294
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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
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- CiNii Articles
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- 抄録ライセンスフラグ
- 使用不可