Oxidation of Arachidonoyl Glycerols Encapsulated with Saccharides

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著者

    • KIKUCHI Sho
    • Division of Food Science and Technology, Graduate School of Agriculture, Kyoto University
    • FANG Xu
    • Division of Food Science and Technology, Graduate School of Agriculture, Kyoto University
    • SHIMA Motohiro
    • Division of Food Science and Technology, Graduate School of Agriculture, Kyoto University
    • KATANO Kenji
    • nstitute for Health Care Science, Suntory, Ltd., Technological Development Center, Suntory, Ltd.
    • FUKAMI Harukazu
    • Department of Bioscience and Biotechnology, Faculty of Bioenvironmental Science, Kyotogakuen University
    • ADACHI Shuji
    • Division of Food Science and Technology, Graduate School of Agriculture, Kyoto University

抄録

Two types of lipids rich in arachidonic acid content were encapsulated using various saccharides as the wall material, and the oxidation processes of the encapsulated lipids were measured at 50°C and 12% relative humidity. One of the lipids contained arachidonoyl residue at a content of <I>ca. </I>40%, and another was a structured lipid, the major component of which was 1,3-octanoyl-2-arachidonoyl glycerol. Microencapsulation effectively retarded their oxidation. In particular, among the tested saccharides, soluble soybean polysaccharide and gum arabic were the best two wall materials for the suppression of both lipids.

収録刊行物

  • Food science and technology research  

    Food science and technology research 12(4), 247-251, 2006-11-01 

    Japanese Society for Food Science and Technology

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各種コード

  • NII論文ID(NAID)
    10018441098
  • NII書誌ID(NCID)
    AA11320122
  • 本文言語コード
    ENG
  • 資料種別
    ART
  • ISSN
    13446606
  • データ提供元
    CJP書誌  J-STAGE 
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