Effect of amino acids on the autoxidation of safflower oil in emulsions |
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Authors: | T Riisom R J Sims J A Fioriti |
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Affiliation: | (1) Technical Center, General Foods Corporation, 10605 White Plains, NY |
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Abstract: | Oxygen absorption rates were measured on liquid emulsions containing safflower oil and various amino acids. The antioxidant
effects of the several amino acids were quite variable depending on the type of emulsifier used, the pH of the system and
the presence of added sugar. Preliminary tests with Maillard reaction products obtained by heating dextrose with lysine showed
little stabilizing effect. In freeze-dried emulsions, methionine, threonine, lysine and histidine all exhibited antioxidant
activity. With sodium caseinate as the matrix, methionine was much better than any of the other amino acids. The inclusion
of sugar enhanced the rate of oxidation. Porosity measurements on the freeze-dried powders revealed that oxygen diffusion
was not rate-determining. When xanthan gum was used to replace caseinate in these dried emulsions, oxidation rates increased. |
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