【摘 要】
：
The oxidative stabilities of enzymatic modified lipids(EMLs)were studied using pine nut oil(PN)and palm stearin(PS)as substrates(w/w,40:60; 30:70)vs.a physi
【机 构】
：
StateKeyLaboratoryofFoodScienceandTechnology,NanchangUniversity,Nanchang,330047,ChinaDepartmentofFoo
【出 处】
：
2014年全国生物技术与食品质量博士后学术论坛
论文部分内容阅读
The oxidative stabilities of enzymatic modified lipids(EMLs)were studied using pine nut oil(PN)and palm stearin(PS)as substrates(w/w,40:60; 30:70)vs.a physical blend(PB).The amount of pinolenic acid(PLA)at the sn-2 position in EML was increased to 5.5%compared to 0.8%in PB.The acid,peroxide,p-anisidine,and TBARS values were used to measure the oxidative stability of EML and PB.After 30 days of oxidation,only 1.5%and 0.7%of total PLA at sn-2 position PLA were detected in EML of PN:PS 40:60 and PN:PS 40:60,respectively.EMLs were more vulnerable to oxidization than PB.Different concentrations of rosemary(1,000 and 2,000 mg/kg)and catetchin(400 and 800 mg/kg)were added to EMLs to reduce the oxidation level.Results indicated that these two antioxidants deterred the extent of oxidation in EMLs.
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