Suppressive Effect of α-Tocopherol Complexed with β-Cyclodextrin on the Oxidation of Methyl Linoleate
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概要
- 論文の詳細を見る
α-Tocopherol complexed with β-cyclodextrin was prepared, and its suppressive effect on the oxidation of methyl linoleate was kinetically examined using the Weibull model. The rate constant, k, of the Weibull equation, for α-tocopherol oxidation of methyl linoleate was nearly equal to that observed with a mixture of α-tocopherol and β-cyclodextrin. Doubling the amount of α-tocopherol further reduced the k value, but the extent of the reduction was not large. All k values with the inclusion complex were lower than those without it. As the amount of free α-tocopherol only slightly affected the suppressive activity, the inclusion complexing of α-tocopherol with β-cyclodextrin contributes to lowering the k value. The suppressive effect of α-tocopherol complexed with β-cyclodextrin on methyl linoleate oxidation is due to the protection of α-tocopherol by its inclusion in β-cyclodextrin and the gradual release of α-tocopherol from the inclusion complex to the lipid phase.
- 社団法人 日本食品科学工学会の論文
- 2009-09-01
著者
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Yamashita Takashi
Department Of Biotechnology And Chemistry School Of Engineering Kinki University
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Watanabe Yoshiyuki
Department Of Biotechnology And Chemistry School Of Engineering Kinki University
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Adachi Shuji
Division Of Applied Life Sciences Graduate School Of Agriculture Kyoto University
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YAMASHITA Marie
Department of Biotechnology and Chemistry, School of Engineering, Kinki University
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Yamashita Takashi
Department Of Applied Chemistry School Of Science And Engineering Waseda University
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Yamashita Marie
Department Of Biotechnology And Chemistry School Of Engineering Kinki University
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Watanabe Yoshiyuki
Kinki Univ. Higashi‐hiroshima Jpn
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