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油脂の安定性に及ぼすアミノ化合物の影響 VII 抗酸化物質としてたんぱく質加水分解物をビスケットへの応用
Application of Protein Hydrolyzate to Biscuit as Antioxidant
1980
NIPPON SHOKUHIN KOGYO GAKKAISHI
Application of Protein Hydrolyzate to Biscuit as Antioxidant
The antioxidative activities of egg-white hydrolyzate with HCl and soybean protein hydrolyzates with 7 kinds of protease preparation were investigated. Egg-white hydrolyzate(hydrolyzate ratio=63.3%)showed remarkable inhibition on the autoxidation of biscuit containing lard . Especially, induction period of lard was prolonged about 325 and 400 days at 3 and 5% of addition level of the hydrolyzate, respectively. However, biscuit was turned to brown with the addition of over 1% of egg-white
doi:10.3136/nskkk1962.27.56
fatcat:sutz2g5dabdhfcajx5zbmkmc3e