Effect of droplet size on oxidation of docosahexaenoic acid in emulsion system

被引：53

作者：

Gohtani, S ^{[1
]}

Sirendi, M

Yamamoto, N

Kajikawa, K

Yamano, Y

机构：

[1] Kagawa Univ, Dept Bioresource Sci, Miki, Kagawa 76107, Japan

[2] Nissin Frozen Co Ltd, Takuma, Kagawa 76911, Japan

来源：

JOURNAL OF DISPERSION SCIENCE AND TECHNOLOGY | 1999年 / 20卷 / 05期

关键词：

D O I：

10.1080/01932699908943855

中图分类号：

O64 [物理化学（理论化学）、化学物理学];

学科分类号：

070304 ; 081704 ;

摘要：

We investigated the effect of oil droplet sire on the oxidation rate of DHA monodispersed emulsion with xanthan. Xanthan-free emulsions creamed rapidly but no creaming was observed in the emulsions containing xanthan over 8 weeks. While the peroxide value (POV) of the xanthan-free emulsion reached 10meq/kg at 20 days, that of both emulsion systems containing xanthan changed little during the first 20 days. The POV for the emulsion with small droplet was higher than that for the emulsion with large droplet.

引用

页码：1319 / 1325

页数：7

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