期刊名称：Journal of Nutritional Science and Vitaminology
印刷版ISSN：0301-4800
电子版ISSN：1881-7742
出版年度：1997
卷号：43
期号：1
页码：145-154
DOI：10.3177/jnsv.43.145
出版社：Center for Academic Publications Japan
摘要：Barley hordein was comparable to maize zein in antioxida-tion under a powder model system. Various deamidated “hordein” preparations were obtained and examined for their molecular-size distri-bution (by Sephacryl S-loo gel filtration), hydrophobicity (by fluores-cence measurement using fluorescent probes) and antioxidative activity (by the ferric thiocyanate method). Deamidation caused fragmentation of the hordein molecule and simultaneously lowered its fatty acid-binding capacity rather than its surface hydrophobicity. Then, the antioxidative activity diminished with increasing deamidation. When the fatty acid-binding capacity was plotted against the antioxidative activity, a high correlation (r2=0.92) was observed between these two events.
