Protective effect of trehalose on degradation of unsaturated fatty acids by boiling

被引：0

作者：

Oku, K ^{[1
]}

Chaen, H ^{[1
]}

Fukuda, S ^{[1
]}

Kurimoto, M ^{[1
]}

机构：

[1] Hayashibara Biochem Labs Inc, Amase Inst, Okayama 7000834, Japan

来源：

JOURNAL OF THE JAPANESE SOCIETY FOR FOOD SCIENCE AND TECHNOLOGY-NIPPON SHOKUHIN KAGAKU KOGAKU KAISHI | 1999年 / 46卷 / 11期

关键词：

D O I：

暂无

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

The effect of trehalose on degradation of unsaturated fatty acid by boiling was investigated. The degradation of alpha-linolenic acid, linoleic acid and oleic acid in presence of trehalose by boiling were 70%, 38% and 37% of that of unsaturated fatty acid without trehalose respectively. The formation of volatile aldehydes from alpha-linolenic acid and linoleic acid by boiling was remarkably suppressed by the addition of trehalose. The similar effect was observed in the presence of maltitol. From the above results, it was revealed that trehalose has protective effect on degradation of unsaturated fatty acids and formation of volatile aldehydes by boiling.

引用

页码：749 / 753

页数：5