Retarded Oxidation of Liquid Lipids Entrapped in Matrixes of Saccharides or Proteins.

• IMAGI Jun

• MURAYA Koji

• YAMASHITA Daisuke

• ADACHI Shuji

• MATSUNO Ryuichi

抄録

Methyl linoleate (ML), linoleic acid (LA), and ethyl eicosapentaenoate (EE) were entrapped in saccharide and protein matrixes, and then stored at 37°C 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.

収録刊行物

• Ｂｉｏｓｃｉｅｎｃｅ，　Ｂｉｏｔｅｃｈｎｏｌｏｇｙ，　ａｎｄ　Ｂｉｏｃｈｅｍｉｓｔｒｙ

  Ｂｉｏｓｃｉｅｎｃｅ，　Ｂｉｏｔｅｃｈｎｏｌｏｇｙ，　ａｎｄ　Ｂｉｏｃｈｅｍｉｓｔｒｙ 56 (8), 1236-1240, 1992

  公益社団法人 日本農芸化学会

キーワード

• Organic Chemistry
• Molecular Biology
• Applied Microbiology and Biotechnology
• General Medicine
• Biochemistry
• Analytical Chemistry
• Biotechnology

詳細情報

• CRID: 1390001206471948288
• NII論文ID: 110002680736
• NII書誌ID: AA10824164
• DOI: 10.1271/bbb.56.1236
• COI: 1:CAS:528:DyaK38XlvFSntrw%3D
• ISSN: 13476947
• ISSN: 09168451
• ISSN: http://id.crossref.org/issn/09168451
• Web Site: http://www.tandfonline.com/doi/pdf/10.1271/bbb.56.1236
• 本文言語コード: en
• データソース種別:
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