Whey improves oxidative stability of soybean oil

被引：18

作者：

Browdy, AA ^{[1
]}

Harris, ND ^{[1
]}

机构：

[1] FLORIDA STATE UNIV,DEPT NUTR FOOD & MOVEMENT SCI,TALLAHASSEE,FL 32306

来源：

JOURNAL OF FOOD SCIENCE | 1997年 / 62卷 / 02期

关键词：

whey; oxidation; soybean oil; Maillard reaction; antioxidant;

D O I：

10.1111/j.1365-2621.1997.tb03998.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Whey powder and Maillard reaction products (MRP) produced from whey suppressed the formation of hydroperoxides and thiobarbituric acid-reactive substances, and lowered oxygen uptake in the model system. The antioxidant activity of whey was dependent on concentration and preheating treatment. Unheated whey and whey heated for at greater than or equal to 24 hr were most effective in retarding lipid oxidation. Whey solutions of 16% were most effective antioxidants followed by 10% and 3% solutions. As MRP indicators increased antioxidant activity increased. Whey may be useful as an antioxidant in some processed foods.

引用

页码：348 / &

页数：4

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