IRON-BINDING PROPERTY AND ANTIOXIDATIVE ACTIVITY OF XANTHAN ON THE AUTOXIDATION OF SOYBEAN OIL IN EMULSION

被引：26

作者：

SHIMADA, K ^{[1
]}

MUTA, H ^{[1
]}

NAKAMURA, Y ^{[1
]}

OKADA, H ^{[1
]}

MATSUO, K ^{[1
]}

YOSHIOKA, S ^{[1
]}

MATSUDAIRA, T ^{[1
]}

NAKAMURA, T ^{[1
]}

机构：

[1] HONEN CORP,CHIYODA KU,TOKYO 100,JAPAN

来源：

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY | 1994年 / 42卷 / 08期

关键词：

XANTHAN; NATURAL ANTIOXIDANT; CHELATION; PYRUVATE;

D O I：

10.1021/jf00044a004

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

The Fe2+-binding property and its binding site on xanthan were investigated in connection with the synergistic antioxidation to soybean oil in the presence of tocopherols. Xanthan significantly inhibited Fe2+-induced oxidation of soybean oil in emulsion at pH 7.0 or 4.0 The binding parameters (K-d, n) between xanthan and Fe2+ ion were obtained at pH values of 4.0, 5.0, 6.0, and 6.5 by using the Scatchard equation. The maximum number (about 0.6 mol/kg of xanthan) of high-affinity binding sites agreed with the pyruvate residue content in xanthan. H-1-NMR spectra indicated that xanthan bound Fe2+ through a pyruvate residue. These results suggest that xanthan chelates Fe2+ ions and consequently suppresses oil peroxidation synergistically in the presence of tocopherols by inactivation of the Fe2+ ion.

引用

页码：1607 / 1611

页数：5

共 28 条

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