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Properties of Free Radicals in Protein and Amino Acid Pyrolysates
Author(s) -
UCHIYAMA SADAO,
UCHIYAMA MITSURU
Publication year - 1981
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1981.tb14542.x
Subject(s) - chemistry , radical , distilled water , lysine , pyrolysis , casein , polymerization , nitrogen , chromatography , hydrolysis , fraction (chemistry) , organic chemistry , amino acid , biochemistry , polymer
The ESR intensities (g=2.0042 ∼ 2.0053) of free radicals in L‐lysine and casein pyrolysates increased with increase of the heating time. In L‐lysine pyrolysate (200°C, 20 min), the fraction insoluble in organic solvents and water accounted for 48.1% of the ESR intensity of the whole pyrolysate; the component responsible appeared to be a product of condensation polymerization, but the elemental analysis data indicated a smaller value for nitrogen than that expected for polylysine. The pyrolysis of casein brought about denatured products insoluble in water. The free radicals formed were stable for a week in distilled water and were unaffected by digestion with pepsin or pancreatin (37°C for 3 hr).