Decreased Antioxidative Activity of Maize Zein in Response to Deamidation Rate.
Ten samples with different deamidation rates were prepared from commercially available maize zein by heat treating with 0.05 n HCl in 70% ethanol, and were examined for their antioxidative activity in simply mixed protein-fatty acid (10:1) model systems at moderate humidity. A regression line with a correlation coefficient of r = - 0.946 was obtained, when the linoleate/palmitate ratio on day 3 was plotted against the percentage of deamidation.
a Faculty of Nutrition, Kobe Gakuin University , Nishi-ku, Kobe 651-21 , Japan.
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Chiue
a Faculty of Nutrition, Kobe Gakuin University , Nishi-ku, Kobe 651-21 , Japan.|b Department of Agricultural Chemistry , Kyoto Prefectural University , Sakyo-ku, Kyoto 606 , Japan.
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Iwami
a Faculty of Nutrition, Kobe Gakuin University , Nishi-ku, Kobe 651-21 , Japan.
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Kusano
a Faculty of Nutrition, Kobe Gakuin University , Nishi-ku, Kobe 651-21 , Japan.|b Department of Agricultural Chemistry , Kyoto Prefectural University , Sakyo-ku, Kyoto 606 , Japan.
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Ibuki