| Item type |
紀要論文 / Departmental Bulletin Paper(1) |
| 公開日 |
2022-04-04 |
| タイトル |
|
|
タイトル |
エタノールと加熱の併用が大豆粉のリポキシゲナーゼ活性と褐変度に及ぼす影響 |
| タイトル |
|
|
タイトル |
Effect of combined ethanol and heat treatment on lipoxygenase activity and browning in soybean flour. |
|
言語 |
en |
| 言語 |
|
|
言語 |
jpn |
| キーワード |
|
|
主題Scheme |
Other |
|
主題 |
大豆粉 |
| キーワード |
|
|
主題Scheme |
Other |
|
主題 |
リポキシゲナーゼ活性 |
| キーワード |
|
|
主題Scheme |
Other |
|
主題 |
褐変 |
| キーワード |
|
|
言語 |
en |
|
主題Scheme |
Other |
|
主題 |
Soybean flour |
| キーワード |
|
|
言語 |
en |
|
主題Scheme |
Other |
|
主題 |
Lipoxygenase activity |
| キーワード |
|
|
言語 |
en |
|
主題Scheme |
Other |
|
主題 |
Browning |
| 資源タイプ |
|
|
資源タイプ識別子 |
http://purl.org/coar/resource_type/c_6501 |
|
資源タイプ |
departmental bulletin paper |
| ID登録 |
|
|
ID登録 |
10.18998/00001427 |
|
ID登録タイプ |
JaLC |
| 著者 |
松本, 雄宇
藤井, 駿吾
角田, 光淳
MATSUMOTO, Yu
FUJII, Shungo
TSUNODA, Kojun
|
| 抄録 |
|
|
内容記述タイプ |
Abstract |
|
内容記述 |
We examined how a combination of ethanol and heat treatment affects lipoxygenase-1 and lipoxygenase-2 activities and browning index in soybean flour. Lipoxygenase-1 and lipoxygenase-2 activities in soybean flour did not decrease during heating at 120 ℃ for 10 min with not ethanol. However, lipoxygenase activities and the level of n-hexanal decreased with increasing ethanol concentration under the combinational effects of ethanol and heat treatment. The composition of the soluble protein fraction in soybean flour was analyzed using sodium dodecyl-sulfate polyacrylamide gel electrophoresis. A band corresponding to lipoxygenase was observed in the all samples, and the intensity of this band decreased with increasing ethanol concentrations under heating. The decrease in lipoxygenase activity might be caused by the insolubilization of lipoxygenase, owing to the denaturation of proteins under heating. Color index and browning index in soybean flour changed with heat treatment. However, browning index in soybean flour was no difference between difference ethanol concentrations under the heat treatment. In conclusion, the proposed method is capable of decreasing the lipoxygenase activities and inhibiting browning of soybean flour. |
| 書誌情報 |
号 4,
p. 19-25,
発行日 2022-03-10
|
| 出版者 |
|
|
出版者 |
駒沢女子大学 学長 安藤嘉則 |
| ISSN |
|
|
収録物識別子タイプ |
ISSN |
|
収録物識別子 |
2434-7574 |
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