Partial Purification of an Antioxidizing Component in Raw Cow Milk

Abstract

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.

Antioxidant Effects of Protein‐Bound Riboflavin and Free Riboflavin

“…l), in agreement with earlier results (Toyosaki et al, 1987b). TLC also showed that protein-bound riboflavin inhibited hydroperoxide formation (Fig.…”

“…THE FORMATION of hydroperoxides was inhibited by protein-bound riboflavin in a water system in the dark (Fig. l), in agreement with earlier results (Toyosaki et al, 1987b). TLC also showed that protein-bound riboflavin inhibited hydroperoxide formation (Fig.…”

“…Riboflavin tetrabutyrate in the form of an emulsion has antioxidant effects (Toyosaki et al, 1987a). A milk serum fraction separated from raw cow milk by gel filtration, which may be a protein-bound riboflavin, is strongly antioxidant in vitro (Toyosaki et al, 1987b). Exposure of this component to light sharply reduced its antioxidant effect, which suggests that this effect was derived from the riboflavin itself, as riboflavin is unstable to light.…”

“…Measurements were at 470 nm (excitation) and 550 nm (emission) with a 605-40 fluorescence spectrophotometer (Hitachi, Ltd., Japan). The antioxidant activity remaining was calculated as described elsewhere (Toyosaki et al, 1987b).…”

Effects of adding silky fowl egg albumen in breadmaking

“…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.…”