Characterization of lipase-catalyzed structured lipids from selected vegetable oils with conjugated linoleic acid: Their oxidative stability with rosemary extracts

被引：17

作者：

Lee, JH

Kim, MR

Kim, HR

Kim, IH

Lee, KT ^{[1
]}

机构：

[1] Chungnam Natl Univ, Dept Food & Nutr, Taejon, South Korea

[2] Kyungpook Natl Univ, Dept Anim Sci & Biotechnol, Taegu, South Korea

[3] Korea Univ, Coll Hlth Sci, Dept Food & Nutr, Seoul 136701, South Korea

[4] Chungnam Natl Univ, Dept Food Sci & Technol, Taejon, South Korea

来源：

JOURNAL OF FOOD SCIENCE | 2003年 / 68卷 / 05期

关键词：

structured lipids; conjugated linoleic acid; soybean oil; sunflower off; rosemary extract; oxidative stability;

D O I：

10.1111/j.1365-2621.2003.tb12308.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Response surface methodology was used to optimize the lipase-catalyzed transesterification reaction between conjugated linoleic acid (CLA) and soybean oil. On the basis of the model, structured lipids (SLs) were synthesized from CLA and soybean off or sunflower oil. CIA was incorporated in SL-soybean (24.4 mol%) and SL-sunflower (23.1 mol%), respectively. Isomerization to trans, trans CLA was observed during the reaction. Throughout the oxidation study, all SLs showed higher peroxide values (POVs), rho-anisidine values, and 2-thiobarbituric acid-reactive substance values than their counterparts. Rosemary extracts with a different amount (100 to 300 ppm) could effectively reduce oxidation in soybean off, sunflower on, and their SLs.

引用

页码：1653 / 1658

页数：6

共 27 条

[1] Characterization and oxidative stability of enzymatically produced fish and canola oil-based structured lipids [J].