Retarded Oxidation of Liquid Lipids Entrapped in Matrixes of Saccharides or Proteins
スポンサーリンク
概要
- 論文の詳細を見る
Methyl linoleate (ML), linoleic acid (LA), and ethyl eicosapentaenoate (EE) were entrapped in saccharide and protein matrixes, and then stored at 37℃ in a desiccator controlled at 75% relative humidity. ML entrapped with α-cyclodextrin, maltodextrin, and pullulan was extremely resistant to autoxidation, but LA entrapped with maltodextrin and pullulan rapidly oxidized. LA entrapped with α-cyclodextrin was the most stable against oxidation. ML entrapped with gelatin or gum arabic was less resistant to autoxidation than that that entrapped with pullulan. there was little difference in the susceptibility to oxidation between ML and LA entrapped with gelatin or gum arabic. Egg albumin protected ML more effectively against oxidation than LA, while sodium caseinate protected LA more in ML. Ethyl eicosapentaenoate entrapped with pullulan was highly resistant to oxidation, 90% of the total lipid remaining after 35 days. The effect on the oxidation of diffusion of oxygen through the matrix was estimated. It is suggested that the retardation of oxidation of the entrapped lipid can not be explained only by the effect of diffusion.
- 社団法人日本農芸化学会の論文
- 1992-08-23
著者
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ADACHI Shuji
Division of Food Science and Biotechnology, Graduate School of Agriculture, Kyoto University
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YAMASHITA Daisuke
Department of Materials Science and Engineering, Graduate School of Engineering, Nagoya University
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MATSUNO RYUICHI
Department of Food Science and Technology, Faculty of Agriculture, Kyoto University
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Adachi S
Div. Of Food Sci. And Biotechnology Graduate School Of Agriculture Kyoto Univ.
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Adachi Shuji
Department Of Food Science And Technology Faculty Of Agriculture Kyoto University
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MATSUNO Ryuichi
Division of Food Science and Biotechnology, Graduate School of Agriculture, Kyoto University
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Matsuno R
Division Of Food Science And Biotechnology Graduate School Of Agriculture Kyoto University
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MURAYA Koji
Department of Food Science and Technology, Faculty of Agriculture, Kyoto University
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Muraya Koji
Department Of Food Science And Technology Faculty Of Agriculture Kyoto University
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Yamashita Daisuke
Faculty Of Integrated Arts And Sciences University Of Tokushima
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IMAGI Jun
Department of Food Science and Technology, Faculty of Agriculture, Kyoto University
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Imagi J
Department Of Food Science And Technology Faculty Of Agriculture Kyoto University
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Adachi Shuji
Department Of Food Sciencc And Tethnology Faculty Of Agriculture Kyoto University
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Matsuno Ryuichi
Department Of Food Science And Technology Faculty Of Agriculture Kyoto University
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Matsuno Ryuichi
Deparment Of Food Science And Technology Faculty Of Agriculture Kyoto University
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Yamashita Daisuke
Department Of Materials Science And Engineering Graduate School Of Engineering Nagoya University
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YAMASHITA Daisuke
Department of Food Science and Technology, Faculty of Agriculture, Kyoto University
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Yamashita Daisuke
Department of Electronics, Graduate School of Information Science and Electrical Engineering, Kyushu University, Fukuoka 819-0395, Japan
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