Q.P. Announces Egg-white Peptide Antioxidant Function.Tokyo, Japan, Aug 28, 2006 - (JCN JCN Japan Corporate News JCN Journal of Cognitive Neuroscience JCN Journal of Cardiovascular Nursing JCN Journal of Christian Nursing JCN Job Control Number JCN Journal of Child Neurology JCN joint communications network (US DoD) ) - Q.P. has discovered that egg-white peptide peptide, organic compound composed of amino acids linked together chemically by peptide bonds. The peptide bond always involves a single covalent link between the α-carboxyl (oxygen-bearing carbon) of one amino acid and the amino nitrogen of a second amino acid. has the ability to inoxidize an egg yolk yolk (yok) the stored nutrient of an oocyte or ovum. yolk n. The portion of the egg of an animal that consists of protein and fat from which the early embryo gets its main nourishment and of and therefore retain the flavor of foods. This is because, Q.P. argues, egg-white peptide can contain iron ions that promote oxidization. This discovery will be presented on August 29 at the 53rd meeting of the Japanese Society for Food Science and Technology in Kanagawa. Copyright [c] 2006 Japan Corporate News Network. All rights reserved. |
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