Oxidation Process of Linoleic Acid Encapsulated with a Polysaccharide by Spray-Drying.

• ISHIDO Eiichiro

  Division of Food Science and Biotechnology, Graduate School of Agriculture, Kyoto University

• HAKAMATA Koichi

  Division of Food Science and Biotechnology, Graduate School of Agriculture, Kyoto University

• MINEMOTO Yasumasa

  Department of Chemical and Biochemical Engineering, Toyama National College of Technology

• ADACHI Shuji

  Division of Food Science and Biotechnology, Graduate School of Agriculture, Kyoto University

• MATSUNO Ryuichi

  Division of Food Science and Biotechnology, Graduate School of Agriculture, Kyoto University

抄録

The oxidation processes of linoleic acid encapsulated with gum arabic or maltodextrin at various weight ratios by spray-drying were analyzed using the model in which the free energy of activation for the rate constant of the autocatalytic type kinetics was assumed to obey a Gaussian distribution. The model could well express the oxidation processes, and the rate constant corresponding to the mean value of the free energy of activation, k, was greater for linoleic acid encapsulated at the higher weight ratio. Emulsions of linoleic acid and maltodextrin solution with different diameters were spray-dried to prepare the microcapsules. The oxidation processes of linoleic acid within the microcapsules were also calculated using the model. The k value was smaller for the emulsion with a smaller diameter.<br>

収録刊行物

• Food Science and Technology Research

  Food Science and Technology Research 8 (1), 85-88, 2002

  公益社団法人 日本食品科学工学会

キーワード

• oxidation
• encapsulation
• linoleic acid
• spray-drying
• free energy of activation

詳細情報

• CRID: 1390282679432188800
• NII論文ID: 10012601844
• NII書誌ID: AA11320122
• DOI: 10.3136/fstr.8.85
• COI: 1:CAS:528:DC%2BD38XkslSrsbg%3D
• ISSN: 18813984
• ISSN: 13446606
• ISSN: http://id.crossref.org/issn/13446606
• 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