Antioxidant Effect of Peptide in Combination with Sugar on Autoxidation of Edible Oils |
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Authors: | Keisuke Kawashima Hiroshi Itoh Ichiro Chibata |
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Institution: | Research Laboratory of Applied Biochemistry, Tanabe Seiyaku Co., 16-89, Kashima 3-chome, Yodogawa-ku, Osaka 532, Japan |
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Abstract: | The antioxidant effect of various combinations of peptide and sugar was investigated by an oven-storage test using lard as substrate. High antioxidant activity was resulted from combining a peptides with branched-chain amino acids and xylose. For this effect, the presence of a branched-chain amino acid was more favorable at the N-terminal position of the peptide than at the C-terminal position. A synergistic effect was observable with xylose at a molar ratio of xylose-peptide of 0.05. The leucylglycine-xylose composition was also effective for preventing oxidation in selected vegetable oils. |
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