Oxidative Stability of Silky Fowl Eggs. Comparison with Hen Eggs

Toyosaki, Toshiyuki; Koketsu, Mamoru

doi:10.1021/jf035044g

Cited by 15 publications

(7 citation statements)

References 13 publications

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“…By the way, it is a well known problem in the food chemistry and biochemistry fields that oxidation of lipids in foods causes the formation of offensive odor and potentially hazardous compounds (Ames et al, 1993;Gardner, 1996;Pokorny, 1999;Shewfelt and Del Rosario, 2000;Mercier and Gelinas, 2001;Toyosaki and Sakane, 2002;Toyosaki and Koketsu, 2004;Grosch, 1987). It is considered that the lipid peroxidation reaction induced during the baking of bread has a great adverse effect on the flavor and texture of bread.…”

Section: Introductionmentioning

confidence: 99%

Relationship between the Maillard Reaction and Lipid Peroxidation in Adding Various Fatty Acids on Bread Baking

Toyosaki¹,

Kasai²,

Sakane³

2019

AJFST

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The Maillard reaction accompanying the baking of bread largely affects the quality of finished bread and the degree of taste. Particularly, the difference of lipids as a secondary material can be considered as one of the major factors. We examined how the differences in constituent fatty acids of lipids in secondary materials are related to Maillard reaction. Chemical differences in added fatty acids were identified to be a major factor in the induction of the Maillard reaction and lipid peroxidation in bread baking. With saturated fatty acids, a higher carbon number tended to promote the Maillard reaction induction and suppress lipid peroxidation induction. Conversely, with unsaturated fatty acids, a greater degree of unsaturation tended to suppress the Maillard reaction induction and promote lipid peroxidation induction. The present findings clarified the involvement of fatty acid carbon number and degree of unsaturation in the Maillard reaction and lipid peroxidation inductions in bread baking. This phenomenon is a novel finding for the food science field.

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Section: Introductionmentioning

confidence: 99%

Relationship between the Maillard Reaction and Lipid Peroxidation in Adding Various Fatty Acids on Bread Baking

Toyosaki¹,

Kasai²,

Sakane³

2019

AJFST

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“…We previously studied silky fowl eggs from a sitology perspective, examining a variety of phenomena induced during bread fermentation and baking, and reported new findings based on these studies [7][8][9][10][11][12]. Most of the studies focused on fat as the main nutritional ingredient, and the sitological functional properties of silky fowl egg albumen have yet to be determined.…”

Section: Introductionmentioning

confidence: 99%

Effects of adding silky fowl egg albumen in breadmaking

Toyosaki¹

2017

IJNF

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In order to elucidate the sitologocal functional properties of silky fowl egg albumen during bread making, we examined the effects of albumen on gluten formation from various perspectives, comparing them with domestic fowl albumen. The lubricious texture of gluten extracted from silky fowl egg albumen fraction-added dough was not observed in gluten extracted from domestic fowl albumen fractionadded dough. With regard to the hardness and adhesion while the dough is baking, the degree of hardness tended to increase over time, while the adhesion tended to decrease in the silky fowl egg albumen fraction-added dough, as compared to the hen's egg albumen fraction-added dough. The dough rising rate during fermentation tended to be higher in the silky fowl egg albumen fraction-added dough, as compared to the hen's egg albumen fraction-added dough, revealing a positive correlation between added albumen and both hardness and adhesion. Polymerization of gluten during fermentation was triggered more readily in silky fowl egg albumen fractionadded dough than in hen's egg albumen fraction-added dough.

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“…The oxidation of lipids in foods is responsible for the formation of off-flavors and chemical compounds that may be detrimental to health; it is a well known problem in the food chemistry and biochemistry fields (Ames et al, 1994;Gardnaer, 1996;Grosch, 1987 Toyosaki & Koketsu, 2004). Currently, the various lipid peroxides produced by such lipid peroxidation are treated only as a nuisance.…”

Section: Introductionmentioning

confidence: 99%