ANTIOXIDANT AND EMULSIFYING ACTIVITY OF N-(LONG-CHAIN-ACYL)HISTIDINE AND N-(LONG-CHAIN-ACYL)CARNOSINE

被引：66

作者：

MURASE, H ^{[1
]}

NAGAO, A ^{[1
]}

TERAO, J ^{[1
]}

机构：

[1] MINIST AGR FORESTRY & FISHERIES,NATL FOOD RES INST,TSUKUBA,IBARAKI 305,JAPAN

来源：

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY | 1993年 / 41卷 / 10期

关键词：

D O I：

10.1021/jf00034a014

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

The antioxidant activity of N-(long-chain-acyl)histidine-containing compounds was investigated. In a homogeneous solution of methyl linoleate with a radical initiator, these compounds suppressed the production of methyl linoleate hydroperoxides. When the oxidation of phosphatidylcoline liposomes was induced by ferrous ion and ascorbic acid, N-(long-chain-acyl)histidine and N-(long-chain-acyl)carnosine could suppress the oxidation more efficiently than histidine and carnosine. The emulsifying activities of these compounds were found to be higher than those of conventional surfactants, that is, casein, Tween 80, and Triton X-100.

引用

页码：1601 / 1604

页数：4

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