Cho Young-Je, McClements D Julian, Decker Eric A
Food Engineering, Sangju National University, Sangju, Gyeongbuk 742-711, Korea.
J Agric Food Chem. 2002 Sep 25;50(20):5704-10. doi: 10.1021/jf020433g.
The purpose of this research was to determine how surfactant micelles influence iron partitioning and iron-promoted lipid oxidation in oil-in-water emulsions. Lipids containing ferric ions were used to produce oil-in-water emulsions, and continuous-phase iron concentrations in emulsions were measured as a function of varying continuous-phase polyoxyethylene 10-lauryl ether (Brij) concentrations. Continuous-phase iron concentrations increased with increasing surfactant micelle concentrations (0.1-2.0%) and storage time (1-7 days). At pH 3.0, the concentration of continuous-phase iron was higher than at pH 7.0. Similar trends in iron solubilization by Brij micelles were observed when either hexadecane or corn oil was used as the lipid phase. Lipid oxidation rates, as determined by the formation of lipid hydroperoxides and headspace hexanal, in corn oil-in-water emulsions containing iron decreased with increasing surfactant concentrations (0.5-2.0%). These results indicate that surfactant micelles could alter the physical location and prooxidant activity of iron in oil-in-water emulsions.
本研究的目的是确定表面活性剂胶束如何影响水包油乳液中铁的分配以及铁促进的脂质氧化。使用含有铁离子的脂质来制备水包油乳液，并测量乳液中连续相铁浓度随连续相聚氧乙烯10-月桂基醚（Brij）浓度变化的函数关系。连续相铁浓度随着表面活性剂胶束浓度（0.1 - 2.0%）和储存时间（1 - 7天）的增加而增加。在pH 3.0时，连续相铁的浓度高于pH 7.0时。当使用十六烷或玉米油作为脂质相时，观察到Brij胶束对铁的增溶作用有类似趋势。在含铁的水包油玉米油乳液中，由脂质氢过氧化物和顶空己醛的形成所确定的脂质氧化速率随着表面活性剂浓度（0.5 - 2.0%）的增加而降低。这些结果表明，表面活性剂胶束可以改变水包油乳液中铁的物理位置和促氧化活性。
