Osborn-Barnes Hannah T, 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. 2003 Nov 5;51(23):6856-60. doi: 10.1021/jf026212s.
Structured lipids (SLs) are triacylglycerols that have been modified to change the fatty acid composition and/or positional distribution in the glycerol backbone by chemically and/or enzymatically catalyzed reactions and/or genetic engineering. Ten percent oil-in-water emulsions were formulated with a canola oil/caprylic acid SL and stabilized with 0.5% whey protein isolate (WPI) or sucrose fatty acid ester (SFE). The effects of alpha-tocopherol, beta-carotene, genistein, and daidzein (added at 0.02 wt % of oil) on lipid oxidation were evaluated over a 15-day period in emulsion samples. Significantly (p < 0.05) less total oxidation (calculated from peroxide value and anisidine value measurements) occurred in the WPI emulsions compared to their SFE counterparts. In this study, alpha-tocopherol, beta-carotene, and both soy isoflavones exhibited prooxidant activities in SFE emulsions. Because of their ability to exhibit prooxidant activity under certain conditions, manufacturers must experiment with these compounds before adding them to SL-based products as functional ingredients.
结构化脂质（SLs）是通过化学和/或酶催化反应和/或基因工程对甘油三酯进行修饰，以改变其脂肪酸组成和/或甘油主链上的位置分布。用菜籽油/辛酸结构化脂质配制了10%的水包油乳液，并用0.5%的乳清蛋白分离物（WPI）或蔗糖脂肪酸酯（SFE）进行稳定化处理。在15天的时间里，评估了α-生育酚、β-胡萝卜素、染料木黄酮和大豆苷元（添加量为油的0.02 wt%）对乳液样品中脂质氧化的影响。与SFE乳液相比，WPI乳液中的总氧化量（根据过氧化值和茴香胺值测量计算）显著减少（p < 0.05）。在本研究中，α-生育酚、β-胡萝卜素和两种大豆异黄酮在SFE乳液中均表现出促氧化活性。由于它们在某些条件下具有促氧化活性的能力，制造商在将这些化合物作为功能成分添加到基于结构化脂质的产品之前，必须对其进行试验。
