Suppression of the oxidation of methyl linoleate encapsulated with the extract from defatted rice bran by a compressed hot water treatment

被引：8

作者：

Wiboonsirikul, Jintana ^{[1
]}

Nakazawa, Risa ^{[1
]}

Kobayashi, Takashi ^{[1
]}

Morita, Hisahiro ^{[2
]}

Tsuno, Takuo ^{[2
]}

Adachi, Shuji ^{[1
]}

机构：

[1] Kyoto Univ, Div Food Sci & Biotechnol, Grad Sch Agr, Sakyo Ku, Kyoto 6068502, Japan

[2] Tsuno Food Ind Co Ltd, Katsuragi, Wakayama 6497194, Japan

来源：

EUROPEAN FOOD RESEARCH AND TECHNOLOGY | 2008年 / 228卷 / 01期

关键词：

Encapsulation; Rice bran; Compressed hot water; Subcritical water; Oxidation;

D O I：

10.1007/s00217-008-0912-0

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Bran extracts prepared by a compressed hot water treatment at 120, 150, and 180 degrees C for 7.5 min were used in association with maltodextrin for encapsulation of methyl linoleate. Mixtures of the bran extracts at 120 and 150 degrees C showed a higher emulsion-stabilizing ability than that at 180 degrees C. The bran extracts prepared at the higher temperature provided a higher oxidative stability as shown by the longer induction period for the oxidation of the encapsulated methyl linoleate. The induction periods of the encapsulated methyl linoleate using the bran extract prepared at 250 degrees C for 5 min as the aqueous phase were 3-6 times longer than those of the encapsulated methyl linoleate using water.

引用

页码：109 / 114

页数：6

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