Yolk of the century egg (Pidan) contains a readily digestible form of free vitamin Bsub(12)
2016
Teng, F. (Tottori University, Tottori (Japan). The United Graduate School of Agricultural Sciences, Division of Applied Bioresources Chemistry) | Bito, T. | Takenaka, S. | Yabuta, Y. | Watanabe, F.
In this study, we determined the vitamin Bsub(12) content of commercially available century eggs (pidan) and characterized their vitamin Bsub(12) compositions in detail. The egg yolk and white of century eggs (each 100 g wet weight) contained 1.9+-0.6 and 0.8+-0.3 micro g of vitamin Bsub(12), respectively. The vitamin Bsub(12) compounds purified from the egg yolk and white were identified as vitamin Bsub(12) using liquid chromatography-electrospray ionization/tandem mass spectrometry. The vitamin Bsub(12) present in the yolk or white of century eggs was recovered completely in macromolecular fractions, but not in free vitamin Bsub(12) fractions by Sephadex G-50 gel filtration. However, with respect to the vitamin Bsub(12) bound to protein in the century egg yolk, approximately 52% of the free vitamin Bsub(12) was formed during in vitro gastric digestion and no free vitamin Bsub(12) was detected in the egg white.
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