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KMID : 0903519940370050379
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Journal of the Korean Society of Agricultural Chemistry and Biotechnology
1994 Volume.37 No. 5 p.379 ~ p.384
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Effect of Proteins Modified by Enzymically Oxidized Caffeic Acid on the Concentration of Serum Cholesterol of Rats
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Abstract
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Casein or soybean protein was subjected to the reaction with caffeic acid-tyrosinase system at 30∼35℃ pH 6.8 with aeration for 5 hr. The effects of the modified proteins on male Wistar rats were studied by pair-feeding of a cholesterol-free diet for 2 weeks. Significant decrease in protein digestibility for the rats fed with the modified proteins was observed. The feeding of modified protein from casein caused an enlargement of caecum. The concentration of serum cholesterol and triglyceride in the rats fed with modified proteins were mostly unchanged against the rats fed with untreated proteins. These results suggest that the decrease in protein digestibility induced by enzymic browning-reaction did not cause the decrease in concentration of serum cholesterol.
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KEYWORD
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