Influence of triglyceride molecular species on autoxidation.

• PARK Dong Ki

  Research Institute for Food Science, Kyoto University

• TERAO Junji

  Research Institute for Food Science, Kyoto University

• MATSUSHITA Setsuro

  Research Institute for Food Science, Kyoto University

抄録

The autoxidative stability of triglyceride molecular species was analyzed by determining the residual molecular species after incubating synthesized triglycerides (TGs), interesterified TGs and soybean oil TGs, respectively. The autoxidative stability of each molecular species of TG depends on the degree of unsaturation of TGs and the length of the saturated acyl chain present in glycerides. Thirteen types of soybean oil TG molecular species were isolated by high performance liquid chromatography. Among them, the TG groups most resistant to autoxidation were 2-oleoyl-1( 3)-stearoyl-3(1)-palmitin, 1, 3-dipalmitoyl-2-olein, 2-oleoyl-1(3)-oleoyl-3(1)-stearin and 2-oleoyl- 1(3)-oleoyl-3(1)-palmitin.

収録刊行物

• Agricultural and Biological Chemistry

  Agricultural and Biological Chemistry 47 (10), 2243-2249, 1983

  公益社団法人 日本農芸化学会

キーワード

• General Agricultural and Biological Sciences
• General Biochemistry, Genetics and Molecular Biology

詳細情報

• CRID: 1390282681440784256
• NII論文ID: 130000027734
• DOI: 10.1271/bbb1961.47.2243
• COI: 1:CAS:528:DyaL2cXjtlCgug%3D%3D
• ISSN: 18811280
• ISSN: 00021369
• ISSN: http://id.crossref.org/issn/00021369
• Web Site: https://search.jamas.or.jp/link/ui/1984171149
• 本文言語コード: en
• データソース種別:
  • JaLC
  • Crossref
  • CiNii Articles
• 抄録ライセンスフラグ: 使用不可