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Partial Purification of an Antioxidizing Component in Raw Cow Milk
Author(s) -
TOYOSAKI TOSHIYUKI,
YAMAMOTO AKEMI,
MINESHITA TAKESHI
Publication year - 1987
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.1365-2621.1987.tb13978.x
Subject(s) - size exclusion chromatography , chemistry , riboflavin , filtration (mathematics) , dialysis , chromatography , fraction (chemistry) , component (thermodynamics) , raw milk , raw material , food science , biochemistry , organic chemistry , enzyme , medicine , statistics , physics , mathematics , thermodynamics
Gel filtration was used to partially purify the antioxidizing component of a centrifuged serum of raw cow milk, and its properties were studied. The antioxidizing effect did not decrease after dialysis or heating. The finding of no change after dialysis suggested that the compound was of high molecular weight, estimated at 38,000 by gel filtration. The antioxidizing effect decreased with irradiation, accompanied by a parallel decrease in the riboflavin content. The antioxidizing component of this serum fraction may be a protein‐bound riboflavin.