Changes in the properties of protein with food preparation affect its inhibitory action on elevation in blood cholesterol levels

2016 Fiscal Year Final Research Report

• Project/Area Number: 26350108
• Research Category: Grant-in-Aid for Scientific Research (C)
• Allocation Type: Multi-year Fund
• Section: 一般
• Research Field: Eating habits
• Research Institution: Chubu University
• Principal Investigator: OGAWA Noriko 中部大学, 応用生物学部, 教授 (30139901)
• Project Period (FY): 2014-04-01 – 2017-03-31
• Keywords: 鶏卵 / 卵白 / 卵黄 / リポタンパク質 / 熱変性 / 起泡性 / コレステロール / ラット

Outline of Final Research Achievements

Changes in the properties of protein in egg albumen and egg yolk accompanying food preparation were investigated, and the effects on blood cholesterol level from consuming chicken eggs was examined. Nearly all of the protein in albumen became denatured when it was heated to 80°C or higher. Heat-stable ovomucoid also became denatured when beaten for more than 10 minutes at 2500 rpm. Both denatured and undenatured albumen inhibited elevation of blood cholesterol levels in rats. When egg yolk was heated to 80°C or higher its protein also became denatured and the denaturation was facilitated with the addition of salt or sugar. A tendency was seen for the blood cholesterol levels of rats that consumed denatured egg yolk to be lower than when undenatured egg yolk was consumed.

Free Research Field

応用栄養学・調理科学