Influence of Triacylglycerol Composition on the Emulsification Capacity of Oils (Food & Nutrition)
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概要
- 論文の詳細を見る
The emulsification capacity of several edible oils was determined in an aqueous system of bovine serum albumin. The relative emulsification capacity of corn, soybean, sesame, palm, palm kernel and cocnut oils was 1.00, 0.99, 0.93, 0.90, 0.82, and 0.77, respectively. The emulsification capacity of straight mixed oils lay close to the mean value of that of the component oils. The capacity of mixed oils was decreased by 30〜60% by interesterification. Monoacid triacylglycerols had a very low capacity in comparison with edible oils. By interesterification, the emulsification capacity of a mixture of trioleoylglycero and trioctanoylglycerol was increased and approached the level of intereterified mixed edible oils.
- 社団法人日本農芸化学会の論文
- 1988-09-23
著者
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Matoba Teruyoshi
Department Of Food Science And Nutrition Nara Women's University
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Matoba Teruyoshi
Department Of Food Science And Nutrition Faculty Of Home Economics Nara Women's University
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HASEGAWA Kiyozo
Department of Food Science and Nutrition, Faculty of Home Economics, Nara Women's University
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KIM Myoung-Ae
Graduate Division of Human Culture, Nara Women's University
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KIYOTO Keiko
Department of Food Science and Nutrition, Nara Women's University
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TSUKIKAWA Mutsumi
Department of Food Science and Nutrition, Nara Women's University
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Kiyoto Keiko
Department Of Food Science And Nutrition Nara Women's University
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Tsukikawa Mutsumi
Department Of Food Science And Nutrition Nara Women's University
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Hasegawa Kiyozo
Department Of Food Science And Nutrition Faculty Of Home Economics Nara Women's University
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