Utilization of Lactoferrin as an Iron-Stabilizer for Soybean and Fish Oil |
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| Authors: | Makoto Shiota Toshiaki Uchida Taishi Oda Hiroshi Kawakami |
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| Affiliation: | Authors Shiota and Uchida are with Food Products Development Dept., Snow Brand Milk Products Co., 1-1-2 Minamidai, Kawagoe, Saitama 350-1165, Japan Authors Oda and Kawakami are with Technology and Research Inst., Snow Brand Milk Products Co., Saitama, Japan. Direct inquiries to author Shiota (E-mail: ). |
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| Abstract: | ABSTRACT: We investigated the oxidative stability of soybean oil and fish oil fortified with iron solubilized by lactoferrin (FeLF). Oxidative stability was evaluated by measuring the induction period of the Rancimat test. The induction time of soybean oil added FeCl3 was decreased; however, that of added FeLF was not. This effect of lactoferrin was also observed in the iron-catalyzed oxidation offish oil at temperatures ranging from 50°C to 120°C, and at concentrations of iron ranging from 0 to 500 ppm. Thus, lactoferrin is considered useful as a natural iron stabilizer for food products containing polyunsaturated fatty acids. |
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| Keywords: | lactofferin soybean oil fish oil oxidation iron |
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