Effects of pH on the rates of lipid oxidation in oil-water system

被引：22

作者：

Kim, Ji Young ^{[1
]}

Yi, Bora ^{[1
]}

Lee, Chankyu ^{[1
]}

Gim, Seo-Yeong ^{[1
]}

Kim, Mi-Ja ^{[2
]}

Lee, JaeHwan ^{[1
]}

机构：

[1] Sungkyunkwan Univ, Dept Food Sci & Biotechnol, 2066 Seobu Ro, Suwon 16419, Gyeonggi Do, South Korea

[2] Kangwon Natl Univ, Dept Food & Nutr, Samcheok, South Korea

来源：

APPLIED BIOLOGICAL CHEMISTRY | 2016年 / 59卷 / 02期

基金：

新加坡国家研究基金会;

关键词：

pH; Oil-water model system; Oxidative stability; Buffer; Non-buffer; BULK OILS; EMULSIFIER TYPE; IMPACT; IRON; STABILITY; SURFACTANT; EMULSIONS; MOISTURE; ACIDS;

D O I：

10.1007/s13765-015-0146-3

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

The effect of pH on the oxidative stability in oil-water systems was determined at 40 degrees C for 18 days by monitoring headspace oxygen depletion and concentration of conjugated dienoic acids (CDAs). Two types of pH solutions were prepared: a buffer solution and a mixture of NaOH and HCl. When the pH of the mixture of NaOH and HCl increased from 1 to 13, the oxidative stability in oil decreased significantly in the order of pH 1 > 10 > 7 > 4 > 13. In case of the buffer solution, the oxidative stabilities of oils were in the order of pH 4 = 7 > 10. Depending on the pH and buffering capacities, oxidative stability of oils were greatly influenced.

引用

页码：157 / 161

页数：5

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