Taguchi K, Iwami K, Ibuki F, Kawabata M
a Department of Home Science , Koka Women's Junior College, Nishikyogoku, Ukyo-ku , Kyoto 615 , Japan.
b Departments of Agricultural Chemistry , Shimogamo, Sakyo-ku , Kyoto.
Biosci Biotechnol Biochem. 1992 Jan;56(4):560-3. doi: 10.1271/bbb.56.560.
Fine droplets of sardine oil either embedded in or covered with egg white powder, which had been prepared from an oil-in-water emulsion containing 10% protein-oil (9:1) mixture by spray-drying and freeze-drying, were examined for their oxidative stability during storage under moderate conditions (RH = 45-55%, 40°C). The antioxidative effect was estimated by measuring the peroxide value as well as the residual unsaturated fatty acid (mainly eicosapentaenoic and docosahexaenoic acids). Microencapsulation of the oil droplets with albumen by freeze-drying was not so effective in stabilizing against oxidation as that by spray-drying, probably because of the porosity of a protein coating on oil or leakage of oil through crevices. As a practical application of powdered sardine oil (i.e., entrapped in spray-dried albumen particles), plain cookies and those enriched with the oil were baked, and any difference in taste between them was evaluated by a paired preference test assessed by 32 amateur panelists. Sardine oil fortification of the cookies was judged not to affect their quality from the results of the sensory test. Spray-dried egg white powder inclusive of sardine oil was stable during prolonged storage, so that its use would be favorable for supplying an n-3 series of polyunsaturated fatty acids.
将沙丁鱼油制成细滴，使其包埋于或覆盖有蛋白粉，该蛋白粉由含10%蛋白质 - 油（9:1）混合物的水包油乳液经喷雾干燥和冷冻干燥制备而成，在适度条件（相对湿度 = 45 - 55%，40°C）下储存期间对其氧化稳定性进行了检测。通过测量过氧化值以及残留不饱和脂肪酸（主要是二十碳五烯酸和二十二碳六烯酸）来评估抗氧化效果。通过冷冻干燥用蛋白对油滴进行微囊化在抗氧化稳定性方面不如喷雾干燥有效，这可能是由于油上蛋白质涂层的孔隙率或油通过缝隙泄漏所致。作为粉状沙丁鱼油（即包埋于喷雾干燥蛋白颗粒中）的实际应用，制作了普通饼干和富含该油的饼干，并由32名业余评判员通过配对偏好试验评估它们之间的口味差异。感官测试结果表明，饼干中添加沙丁鱼油被判定不会影响其品质。含沙丁鱼油的喷雾干燥蛋白粉在长期储存期间是稳定的，因此其使用将有利于提供n - 3系列多不饱和脂肪酸。
