Influence of physical state and molecular mobility of freeze-dried maltodextrin matrices on the oxidation rate of encapsulated lipids

被引：30

作者：

Grattard, N ^{[1
]}

Salaün, F ^{[1
]}

Champion, D ^{[1
]}

Roudaut, G ^{[1
]}

Le Meste, M ^{[1
]}

机构：

[1] ENSBANA, Lab Ingn Mol & Sensorielle Aliment, F-21000 Dijon, France

来源：

JOURNAL OF FOOD SCIENCE | 2002年 / 67卷 / 08期

关键词：

encapsulation; lipids oxidation; freeze-drying; molecular mobility; second moment;

D O I：

10.1111/j.1365-2621.2002.tb08851.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

A glassy model of freeze-dried maltodextrin was developed for the encapsulation of flaxseed oil. Kinetics of lipid oxidation have shown that the matrices efficiently protected lipids from oxidation for a moisture content corresponding to the monolayer value. An NMR method based on the 2nd moment, M(2) was used to study the molecular mobility and physical state of the freeze-dried maltodextrin and water mixtures. Physical state transitions were observed at temperatures very close to the glass transition temperature (Tg) determined from the equation of Vuataz (1999), suggesting a relationship between glass transition and proton relaxation behavior. No apparent relation between molecular mobility and oxidation rate were observed whatever the DE of maltodextrins.

引用

页码：3002 / 3010

页数：9

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