The effect of caseinate on inclusion complexes of γ-cyclodextrin for oxidative stabilization of fish oil

被引:7
作者
Lee, Chang-Moon [1 ]
Kim, Myoung-Hee [2 ,3 ]
Na, Hye-Sook [4 ]
Kim, Jin [4 ]
Lee, Ki-Young [2 ,3 ,5 ]
机构
[1] Chonnam Natl Univ, Dept Biomed Engn, Yeosu 550749, South Korea
[2] Chonnam Natl Univ, Fac Appl Chem Engn, Kwangju 500757, South Korea
[3] Chonnam Natl Univ, Funct Food Res Ctr, Kwangju 500757, South Korea
[4] Chonnam Natl Univ, Dept Adv Chem & Engn, Grad Sch, Kwangju 500757, South Korea
[5] Chonnam Natl Univ, Res Inst Catalysis, Kwangju 500757, South Korea
基金
新加坡国家研究基金会;
关键词
fish oil; gamma-cyclodextrin; sodium caseinate; oxidative stability; odor masking; POLYUNSATURATED FATTY-ACIDS; SODIUM CASEINATE; ENCAPSULATION; STABILITY; EMULSIONS;
D O I
10.1007/s12257-012-0752-4
中图分类号
Q81 [生物工程学(生物技术)]; Q93 [微生物学];
学科分类号
071005 ; 0836 ; 090102 ; 100705 ;
摘要
In this study, we investigated that when gamma-cyclodextrin (gamma-CD) forms the inclusion complexes for fish oils, the oxidation stability and retardation of odor can be effectively enhanced through the addition of sodium caseinate (SC). In order to evaluate the oxidative stability and the odor-masking effect, the inclusion complexes of gamma-CD and SC incorporating fish oils at various ratios were thermally-oxidized for 5 days at a storage temperature of 55A degrees C. The use of SC on the inclusion complexes of gamma-CD could improve the oxidative stability of fish oils and the masking effect of the odor. When the inclusion complexes for fish oils were composed with 80% of gamma-CD and 20% of SC, the improvement effect of the oxidative stability was better compared with the complexes of other ratios. Therefore, the use of gamma-CD and SC can potentially protecting sensitive ingredients such as EPA and DHA in the food industry.
引用
收藏
页码:507 / 513
页数:7
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