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KMID : 1025520000420050685
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Journal of Animal Science and Technology
2000 Volume.42 No. 5 p.685 ~ p.692
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Inhibition of Lipid Oxidation by Egg Phosvitin in Model System
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Abstract
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This study was carried out to investigate the antioxidant activity of egg phosvitin in liposome, meat homogenate and ground pork. The thiobarbituric acid reactive substances(TBARS) of liposome containing various metal ions increased as the following order; FeCl₃$gt; FeSO₄$gt; FeCl₂$gt; MgSO₄$gt; CuSO₄. However the phosvitin inhibited lipid oxidation of liposome with metal ions as the following order; FeCl₃$gt; MgSO₄$gt; ferritin $gt; FeSO₄$gt; FeCl₂$gt; CuSO₄. Therefore, phosvitin showed higher capacity to inhibit iron catalysis of lipid oxidation than copper catalysis in liposome. The TBARS of liposome increased as the concentration of ascorbic acid increased. In contrast, the antioxidant activity of liposome with phosvitin was decreased as the concentration of ascorbic acid increased. The antioxidant activities of phosvitin and camosine in meat homogenate were the highest at pH 7.0. The phosvitin combined with carnosine treatment did not show any synergistic effect for antioxidant activity. Although there was no antioxidant activity of phosvitin in raw ground pork, the phosvitin inhibited heat-catalyzed lipid oxidation in the ground pork and 2% NaCl ground pork(p$gt;0.05).
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