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Digitale Medien

Effect of Sucrose Ester of Fatty Acid on the Antioxidant Activity of Milk Products on Fish Oil Oxidation (2002)

Shiota, M. ; Tatsumi, K.

Oxford, UK : Blackwell Publishing Ltd

Journal of food science 67 (2002), S. 0

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ISSN: 1750-3841

Quelle: Blackwell Publishing Journal Backfiles 1879-2005

Thema: Land- und Forstwirtschaft, Gartenbau, Fischereiwirtschaft, Hauswirtschaft , Werkstoffwissenschaften, Fertigungsverfahren, Fertigung

Notizen: : Antioxidant activity of milk products and ingredients were investigated by measuring the induction time of the Rancimat test. Butter serum showed an inhibitory effect of fish oil oxidation in the presence of δ-tocopherol, which was enhanced by the addition of sucrose ester of fatty acid (SEF). This antioxidant-enhancing effect was dependent on hydrophilic-lipophilic balance (HLB) ranging from 1 to 15 of SEF. HLB 2 of SEF enhanced it most effectively. On the contrary, whole milk, skim milk, buttermilk, and whey protein concentrate did not show the inhibitory effect, and these were not improved by SEF.

Materialart: Digitale Medien

URL: http://dx.doi.org/10.1111/j.1365-2621.2002.tb10636.x

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