乳化剂对鱼油基结构脂质乳剂氧化特性的影响。

Effect of emulsifier on oxidation properties of fish oil-based structured lipid emulsions.

作者信息

Fomuso Lydia B, Corredig Milena, Akoh Casimir C

机构信息

Department of Food Science and Technology, Food Science Building, The University of Georgia, Athens, Georgia 30602-7610, USA.

出版信息

J Agric Food Chem. 2002 May 8;50(10):2957-61. doi: 10.1021/jf011229g.

DOI:10.1021/jf011229g

PMID:11982425

Abstract

The effects of the emulsifiers lecithin, Tween 20, whey protein isolate, mono-/diacylglycerols, and sucrose fatty acid ester on oxidation stability of a model oil-in-water emulsion prepared with enzymatically synthesized menhaden oil-caprylic acid structured lipid were evaluated. Oxidation was monitored by measuring lipid hydroperoxides, thiobarbituric acid reactive substances, and the ratio of combined docosahexaenoic acid (DHA) and eicosapentaenoic acid (EPA) contents to palmitic acid in the emulsion. After high-pressure homogenization, all emulsions, except those prepared with lecithin, had similar droplet size distributions. All structured lipid emulsions, except for the lecithin-stabilized emulsions, were stable to creaming over the 48-day period studied. Emulsifier type and concentration affected oxidation rate, with 0.25% emulsifier concentration generally having a higher oxidation rate than 1% emulsifier concentration. Overall, oxidation did not progress significantly enough in 48 days of storage to affect DHA and EPA levels in the emulsion.

摘要

评估了乳化剂卵磷脂、吐温20、乳清蛋白分离物、单/双甘油脂肪酸酯和蔗糖脂肪酸酯对用酶法合成的鲱鱼油-辛酸结构脂质制备的水包油型乳液氧化稳定性的影响。通过测量脂质氢过氧化物、硫代巴比妥酸反应性物质以及乳液中二十二碳六烯酸（DHA）和二十碳五烯酸（EPA）含量与棕榈酸的比值来监测氧化情况。高压均质后，除用卵磷脂制备的乳液外，所有乳液的液滴尺寸分布相似。在所研究的48天期间，除卵磷脂稳定的乳液外，所有结构脂质乳液均能稳定防止分层。乳化剂类型和浓度会影响氧化速率，0.25%乳化剂浓度的氧化速率通常高于1%乳化剂浓度。总体而言，在48天的储存期内，氧化进展不够显著，未影响乳液中的DHA和EPA水平。