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

NAOHIKO YAMAGUCHI, SHIGEZO NAITO, YOSHIO YOKOO, MASAO FUJIMAKI
1980 NIPPON SHOKUHIN KOGYO GAKKAISHI  
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
more » ... zate. Hydrolyzated ratio of soybean protein by 7 kinds of protease preparations ranged from 5.2 to 21.6%. In the comparison of antioxidative activity among hydrolyzates, all hydrolyzates showed antioxidative activity on the autoxidation of biscuit containing lard at 1 and 3% level. Especially, the most effective antioxidative activity was recognized with those of 19.4-21.6% hydrolyzated ratio. However, biscuit browned by the addition of 3% soybean protein hydrolyzate but did not at 1% level .
doi:10.3136/nskkk1962.27.56 fatcat:sutz2g5dabdhfcajx5zbmkmc3e