表面活性剂类型、pH值和螯合剂对水包油型鲑鱼油乳液氧化的影响。

The effects of surfactant type, pH, and chelators on the oxidation of salmon oil-in-water emulsions.

作者信息

Mancuso J R, McClements D J, Decker E A

机构信息

Department of Food Science, Chenoweth Lab, University of Massachusetts, Amherst, Massachusetts 01003, USA.

出版信息

J Agric Food Chem. 1999 Oct;47(10):4112-6. doi: 10.1021/jf990203a.

DOI:10.1021/jf990203a

PMID:10552775

Abstract

Lipid oxidation in emulsions is influenced by the ability of transition metals to associate with emulsion droplets. The oxidative stability of 5% salmon oil-in-water emulsion was influenced by surfactant type, with oxidation rates being greatest in emulsions stabilized by anionic sodium dodecyl sulfate (SDS) followed by nonionic Tween 20 and cationic dodecyltrimethylammonium bromide (DTAB). EDTA inhibited lipid oxidation in all the emulsions, and apo-transferrin inhibited oxidation in the Tween 20-stabilized emulsions at pH 7.0, suggesting that continuous-phase iron was an active prooxidant. Iron associated with Tween-20 stabilized hexadecane emulsion droplets could be partitioned into the continuous phase by lowering the pH to </=4.0 or by the presence of EDTA, which could help explain why low pH and EDTA decrease lipid oxidation rates. These data suggest that iron is an important lipid oxidation catalyst in salmon oil emulsions, and factors that increase iron-emulsion droplet interactions will increase oxidation rates.

摘要

乳剂中的脂质氧化受过渡金属与乳剂液滴结合能力的影响。5%水包油型鲑鱼油乳剂的氧化稳定性受表面活性剂类型的影响，在由阴离子型十二烷基硫酸钠（SDS）稳定的乳剂中氧化速率最高，其次是非离子型吐温20和阳离子型十二烷基三甲基溴化铵（DTAB）。乙二胺四乙酸（EDTA）抑制了所有乳剂中的脂质氧化，脱铁转铁蛋白在pH 7.0时抑制了吐温20稳定的乳剂中的氧化，这表明连续相中的铁是一种活性促氧化剂。通过将pH降低至≤4.0或存在EDTA，与吐温20稳定的十六烷乳剂液滴结合的铁可被分配到连续相中，这有助于解释为什么低pH和EDTA会降低脂质氧化速率。这些数据表明铁是鲑鱼油乳剂中一种重要的脂质氧化催化剂，增加铁-乳剂液滴相互作用的因素会提高氧化速率。