期刊名称：Advance Journal of Food Science and Technology
印刷版ISSN：2042-4868
电子版ISSN：2042-4876
出版年度：2012
卷号：4
期号：1
页码：34-38
出版社：MAXWELL Science Publication
摘要：Gel filtration was used to partially purify the antioxidizing component of a crude extracted solution of silky fowl egg, and its properties were studied. The antioxidizing effect did not decrease after dialysis, however, the antioxidizing effect significant decrease by heating of albumen. The finding of no change after dialysis suggested that the compound was of high molecular weight, estimated at 49.6 kDa by gel filtration chromatography. The antioxidizing component of this 49.6 kDa fraction may be a protein-bound tocopherol. We found an antioxidizing components in silky fowl egg. This antioxidizing components is estimated at 49.6 kDa fraction may be a protein-bound tocopherol.
关键词：Antioxidizing component ; gel filtration ; SDS-polyacrylamide gel electrophoresis (PAGE) ; silky fowl egg ; tocopherol-bound protein ;
