- 著者
-
Kyoka Hasegawa
Kentaro Matsumiya
Hiroki Saeki
Yasuki Matsumura
Kimio Nishimura
- 出版者
- Japanese Society for Food Science and Technology
- 雑誌
- Food Science and Technology Research (ISSN:13446606)
- 巻号頁・発行日
- pp.FSTR-D-22-00169, (Released:2022-11-21)
- 被引用文献数
-
1
The optimal preparatory conditions identified using random-centroid optimization revealed that the maximum hydroxyl radical antioxidant activity (63.4 ± 4.8 μmol of gallic acid equivalent/g of protein) was achieved at 70 °C; relative humidity, 45%; reaction time, 47.92 h; and glucose to soybean 11S globulin ratio, 10.66:1 (w/w). The average particle size of the oil-in-water emulsions prepared using optimally glycated, unreacted, and native soybean 11S globulin was 1.68 ± 0.11, 1.81 ± 0.18, and 2.36 ± 0.42 μm, respectively. The emulsion stability of the optimally glycated and unreacted soybean 11S globulin was superior to that of native soybean and did not exhibit complete separation after four weeks. When a sufficient amount of optimally glycated soybean 11S globulin was present in the emulsion, oil oxidation was significantly suppressed, suggesting the potential use of optimally glycated soybean 11S globulin as an antioxidant.