ANTIOXIDATIVE PROPERTIES OF XANTHAN ON THE AUTOXIDATION OF SOYBEAN OIL IN CYCLODEXTRIN EMULSION

被引：2565

作者：

SHIMADA, K ^{[1
]}

FUJIKAWA, K ^{[1
]}

YAHARA, K ^{[1
]}

NAKAMURA, T ^{[1
]}

机构：

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

来源：

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY | 1992年 / 40卷 / 06期

关键词：

D O I：

10.1021/jf00018a005

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

The autoxidation of soybean oil in a cyclodextrin emulsion system was studied in the presence of an emulsion stabilizer consisting of polysaccharides such as xanthan, tragacanth gum, and methylcellulose. Xanthan strongly inhibited the peroxidation of soybean oil containing tocopherols but showed no antioxidant activity on soybean oil without tocopherols in the emulsion. Xanthan did not have hydrogen-donating ability but expressed Fe2+-binding activity. The Fe2+-binding activity corresponded to the pyruvate content of xanthan. Depyruvated xanthan did not inhibit effectively the autoxidation of soybean oil. The Fe2+-chelating structure of xanthan is discussed.

引用

页码：945 / 948

页数：4

共 22 条

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