期刊文献

Effect of Sucrose Ester of Fatty Acid on the Antioxidant Activity of Milk Products on Fish Oil Oxidation 收藏

脂肪酸蔗糖酯对乳制品对鱼油氧化的抗氧化活性的影响
原文求助 发布源
作者
M. Shiota and K. Tatsumi
作者单位
Author Shiota is with Dairy Foods Planning & Development Dept. and author Tatsumi is with R&D Planning and Information Group, Snow Brand Milk Products Co., Ltd., 1-1-2 Minamidai, Kawagoe, Saitama 350-1165, Japan. Direct inquiries to author Shiota (E-mail: m-shiota@mtf.biglobe.ne.jp).
关键词
fish oil; antioxidant; sucrose ester of fatty acid; HLB; milk
关键词译文
鱼油;抗氧化剂;脂肪酸蔗糖酯; HLB;牛奶
发布日期
20 JUL 2006
页码
547-552
DOI
10.1111/j.1365-2621.2002.tb10636.x
来源信息
Journal of Food Science ISSN：0022-1147, 2002年, 67卷, 2期, 547-552页
摘要
Antioxidant activity of milk products and ingredients were investigated by measuring the induction time of the Rancimat test. Butter serum showed an inhibitory effect of fish oil oxidation in the presence of δ-tocopherol, which was enhanced by the addition of sucrose ester of fatty acid (SEF). This antioxidant-enhancing effect was dependent on hydrophilic-lipophilic balance (HLB) ranging from 1 to 15 of SEF. HLB 2 of SEF enhanced it most effectively. On the contrary, whole milk, skim milk, buttermilk, and whey protein concentrate did not show the inhibitory effect, and these were not improved by SEF.
摘要译文
奶产品和成分的抗氧化活性通过测定的Rancimat试验的诱导时间的影响。奶油乳清表明在存在鱼油氧化的抑制效果
M. Shiota and K. Tatsumi. Effect of Sucrose Ester of Fatty Acid on the Antioxidant Activity of Milk Products on Fish Oil Oxidation[J]. Journal of Food Science, 2002,67(2): 547-552