| アイテムタイプ |
紀要論文 / Departmental Bulletin Paper(1) |
| 公開日 |
2009-07-23 |
| タイトル |
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タイトル |
蛋白質酵素分解物を含む市販食品中の遊離およびペプチド型ピログルタミン酸含量 |
| タイトル |
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|
タイトル |
Contents of free and peptide forms of pyroglutamic acid in commercially available foods containing enzymatic hydrolysates of proteins |
|
言語 |
en |
| 言語 |
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|
言語 |
jpn |
| 資源タイプ |
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|
資源タイプ識別子 |
http://purl.org/coar/resource_type/c_6501 |
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資源タイプ |
departmental bulletin paper |
| ID登録 |
|
|
ID登録 |
10.14993/00000454 |
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ID登録タイプ |
JaLC |
| 著者 |
佐藤, 典子
田代, 操
Sato, Noriko
Tashiro, Misao
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| 抄録 |
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内容記述タイプ |
Abstract |
|
内容記述 |
We have demonstrated that significant amounts of pyroglutamyl peptides are formed during industrial preparation of enzymatic hydrolysate of food proteins. However, there is no available data on the pyroglutamyl peptide content in commercial foods containing the enzymatic hydrolysate of food protein, which have become increased in market. The objective of the present study is to develop a specific and sensitive method to detect free and peptide forms of pyroglutamic acid in commercial products. It was difficult to determine pyroglutamic acid in the pyroglutamyl aminopeptidase digest of the products by conventional ion chromatography due to presence of larger amounts of interferences. Then, a method based on pre-column derivatization of carboxy group of pyroglutamic acid with 2-nitrophenyl hydrazine and reversed phase HPLC separation was developed. This technique allows good resolution of pyroglutamic acid from the interferances. Significant amounts of free and peptide forms of pyroglutamic acid were detected in commercial products containing protein hydrolysates in the range from 0.51 to 19.94μmol/g product. |
| 書誌情報 |
武庫川女子大学紀要. 自然科学編
巻 53,
p. 53-58,
発行日 2006-03-31
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| ISSN |
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収録物識別子タイプ |
ISSN |
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収録物識別子 |
0916-3123 |
| 書誌レコードID |
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|
収録物識別子タイプ |
NCID |
|
収録物識別子 |
AN10187277 |
P53-58.pdf (484.8 kB)
