Fomuso Lydia B, Corredig Milena, Akoh Casimir C
Department of Food Science and Technology, The University of Georgia, Food Science Building, Athens, Georgia 30602-7610, USA.
J Agric Food Chem. 2002 Nov 20;50(24):7114-9. doi: 10.1021/jf020256j.
The effects of temperature, time, metal, citric acid, and tocopherol contents on the oxidation stability of a model oil-in-water emulsion prepared with enzymatically synthesized menhaden oil-caprylic acid structured lipid were evaluated by response surface methodology. The emulsions were stabilized by whey protein isolate. Oxidation was monitored by measuring lipid hydroperoxides and thiobarbituric acid reactive substances (TBARS). Cupric sulfate and ferrous sulfate were used to study the effect of metal concentration and type. A statistical model was developed to determine the relationships between all variables considered. The relationships differed depending on the type of metal catalyst used. For both metal types, the metal concentration had the highest positive effect on peroxide value. Citric acid had the highest negative effect on peroxide value for iron-containing emulsions, while tocopherol had the highest negative effects for copper-containing emulsions. Results from the TBARS test did not vary significantly enough to yield an acceptable model.
采用响应面法评估了温度、时间、金属、柠檬酸和生育酚含量对用酶法合成的鲱鱼油-辛酸结构脂质制备的水包油型模型乳液氧化稳定性的影响。乳液由乳清蛋白分离物稳定。通过测量脂质氢过氧化物和硫代巴比妥酸反应性物质（TBARS）来监测氧化情况。使用硫酸铜和硫酸亚铁研究金属浓度和类型的影响。建立了一个统计模型来确定所考虑的所有变量之间的关系。这些关系因所用金属催化剂的类型而异。对于两种金属类型，金属浓度对过氧化值的正向影响最大。柠檬酸对含铁乳液的过氧化值负面影响最大，而生育酚对含铜乳液的负面影响最大。TBARS测试的结果变化不够显著，无法得出可接受的模型。
