MICROENCAPSULATION OF SQUID OIL WITH HYDROPHILIC MACROMOLECULES FOR OXIDATIVE AND THERMAL STABILIZATION

被引：74

作者：

LIN, CC

LIN, SY

HWANG, LS

机构：

[1] NATL TAIWAN UNIV, GRAD INST FOOD SCI & TECHNOL, SEC 4, TAIPEI 107, TAIWAN

[2] VET GEN HOSP, DEPT MED RES, TAIPEI 111, TAIWAN

来源：

JOURNAL OF FOOD SCIENCE | 1995年 / 60卷 / 01期

关键词：

SQUID OIL; MICROENCAPSULATION; MACROMOLECULES; OXIDATIVE THERMAL STABILITIES;

D O I：

10.1111/j.1365-2621.1995.tb05601.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

The oxidative and thermal stabilities of unencapsulated and encapsulated squid oils were compared by polyene ratio, DSC-FTIR and pressure DSC. Wall material containing gelatin, caseinate and maltodextrin provided optimal protection against oxidation. Stability was improved when lecithin and Avicel were part of the wall material. The synergistic effects of lecithin with naturally occurring alpha-tocopherol and the compact structures of microcapsules enhanced stability. Stability of squid oil microcapsules decreased when alpha-tocopherol was removed by alumina chromatography. Both DSC-FTIR and pressure DSC were suitable for evaluating oxidative and thermal stability of encapsulated oil products.

引用

页码：36 / 39

页数：4

共 23 条

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