CONJUGATED LINOLEIC-ACID CONCENTRATION IN PROCESSED CHEESE

被引：127

作者：

SHANTHA, NC ^{[1
]}

DECKER, EA ^{[1
]}

USTUNOL, Z ^{[1
]}

机构：

[1] UNIV KENTUCKY,DEPT ANIM SCI,FOOD SCI SECT,412 WP GARRIGUS BLDG,LEXINGTON,KY 40546

来源：

JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY | 1992年 / 69卷 / 05期

关键词：

ANTICARCINOGEN; CONJUGATED LINOLEIC ACID; FREE RADICALS; LIPID OXIDATION; PROCESSED CHEESE; WHEY;

D O I：

10.1007/BF02540942

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

The conjugated linoleic acid (CLA) concentration of a variety of processed cheese products ranged between 3.2 to 8.9 mg/g fat. Processing cheddar cheese at temperatures of 80-degrees-C and 90-degrees-C under atmospheric conditions increased (p < 0.05) CLA content, while processing under nitrogen (70-degrees-C, 85-degrees-C) had no effect. Increasing concentrations of whey protein concentrate (WPC) and its low molecular weight (LMW) fraction from 0 to 6% increased CIA formation. Six percent WPC and LMW fraction produced a 35% and 19% increase in CLA concentration, respectively, compared to processed cheese. The high molecular weight fraction of WPC did not increase CLA concentration. These results suggest that processing conditions and whey components play a role in CLA formation in processed cheese.

引用

页码：425 / 428

页数：4

共 20 条

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