1987 年 36 巻 11 号 p. 861-864
The synergistic effects of tocopherol (Toc) and 19 kinds of amino acids on the oxidative deterioration of emulsified fatty foods were investigated. Margarine, as an emulsified fatty food, was prepared from aqueous phase with amino acids, insoluble to fat, and lard with vitamin A, β-caroctene and the mixture of d-Toc (m-Toc). Its stability toward oxidative deterioration was evaluated on the basis of change in POV and content of vitamin A and β-carotene during storage at 25 °C.
1) All amino acids contributed to enhance the effects of m-Toc on the oxidative deterioration of margarine. In particular, the addition of L-histidine (His) along with m-Toc caused its effect on margarine to be strongest, followed by those of L-tryptophan (Trp), L-lysine (Lys) and L-methionine (Met), whose effects were superior to that of dibutyl hydroxytoluene alone.
2) During storage at 25 °C, all amino acids showed the somewhat protective effect of Toc on oxidative decomposition in margarine, particularly the effect of His was strongest, followed by those of Trp, Lys and L-phenylalanine.
3) During storage at 25 °C, Met was oxidized most rapidly in margarine, and could no longer be detected after 9 months. However, methionine sulfoxide, the oxidative product of Met, appeared relatively stable and served to enhance the protective effects of m-Toc on the oxidative deterioration of margarine.