Art

J-GLOBAL ID：201402213107074932   Reference number：14A1146657

Effects of Antioxidants and Additional Emulsifiers on the Stability of Emulsified Milk Fat in the Photo/Radical Oxidation System

光/ラジカル酸化系における乳化乳脂肪の安定性に及ぼす抗酸化剤及び付加的乳化剤の影響

Author (5)： YAMAMOTO Yukihiro (Fac. of Sci. and Technol., Seikei Univ.) ,  HIYAMA Shinichiro (TAIYO KAGAKU CO., LTD., Interface Solution Div., Res. and Dev. Group) ,  TAKASE Yoshihiko (TAIYO KAGAKU CO., LTD., Interface Solution Div., Res. and Dev. Group) ,  KADOWAKI Akio (TAIYO KAGAKU CO., LTD., Interface Solution Div., Res. and Dev. Group) ,  HARA Setsuko (Fac. of Sci. and Technol., Seikei Univ.)
Material： Journal of Oleo Science  (J Oleo Sci)
Volume： 63  Issue： 9  Page： 893-901 (J-STAGE)  Publication year： 2014 
JST Material Number： G0238A  ISSN： 1345-8957  CODEN： JOSOAP  Document type： Article
Article type： 原著論文  Country of issue： Japan (JPN)  Language： ENGLISH (EN)

Thesaurus term： *photooxidation ,  emulsification ,  milk fat ,  *antioxidant ,  *emulsifying agent ,  Tween20 ,  *antioxidation ,  *emulsion ,  oxidation ,  vitamin E ,  extract(food) ,  tea ,  stability ,  polyalkylene oxide ,  peroxide value ,  functional value ,  phenolic compound ,  oxygen heterocyclic compound ,  polynuclear aromatic compound ,  aromatic carboxylic acid ,  polyphenol ,  carboxylate(ester) ,  hydroxy acid ,  polyol ,  ketone ,  flavonoid ,  hydroxy ketone
Semi thesaurus term： anisidine value ,  polyglycerol ,  rooibos tea ,  *O/W type ,  antioxidants ,  oxidation stability ,  green tea extract

JST classification (3)： Food additives  (FJ10020H) ,  Edible fats and oils,margarines  (FJ09010C) ,  Food chemistry,nutritional value  (FJ01020J)

Substance index (5)： AAPH ,  AMVN ,  δ-Tocopherol ,  (-)-Epigallocatechin gallate ,  Quercetin

Reference (23)：

• 1) McClements, D. J.; Decker, E. A. Lipid oxidation in oil-in-water emulsions: impact of molecular environment on chemical reactions in heterogeneous food system. J. Food Sci. 65, 1270-1282 (2000).
• 2) Schwarz, K.; Huang, S. W.; German, J. B.; Tiersch, B.; Hartmann, J.; Frankel, E. N. Activities of antioxidants are affected by colloidal properties of oil-in-water and water-in-oil emulsions and bulk oils. J. Agric. Food. Chem. 48, 4874-4882 (2000).
• 3) Hu, M.; McClements, D.J.; Decker, E.A. Lipid Oxidation in corn oil-in-water emulsions stabilized by casein, whey protein isolate, and soy protein isolate. J. Agric. Food. Chem. 51, 1696-1700 (2003).
• 4) Huang, S. W.; Frankel, E. N.; German, J. B. Antioxidant activity of α- and γ-tocopherols in bulk oils and in oil-in-water emulsions. J. Agric. Food. Chem. 42, 2108-2114 (1994).
• 5) Gordon, M. H. The mechanism of antioxidant action in vitro. Food Antioxidants edited by Hudson, B. J. F., pp. 1-18 (1990).

Terms in the title (7)： ラジカル ,  酸化 ,  乳化 ,  乳脂肪 ,  安定性 ,  抗酸化剤 ,  乳化剤