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RISS 인기검색어
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- 저자 : 최지수(Jeesu Choe) (검색결과 2 건)
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들기름 에멀젼의 산화안정성 및 산화방지제에 대한 클로로필 첨가 및 빛의 영향
최지수,최은옥,Choe, Jeesu,Choe, Eunok 한국식품조리과학회 2013 한국식품조리과학회지 Vol.29 No.1
Lipid oxidation and antioxidants changes in perilla oil emulsion added with chlorophyll were studied during storage in the dark or under 1,700 lux light at $25^{\circ}C$ for 48 h. The emulsion was consisted of perilla oil (33.12 g), 5% acetic acid (66.23 g), egg yolk powder (0.5 g), and xanthan gum (0.15 g), and Chlorophyll b was added to the emulsion at 0, 2.5 and 4 mg/kg. The lipid oxidation was evaluated by headspace oxygen consumption and hydroperoxide formation, and tocopherols and polyphenols were monitored by HPLC and spectrophotometry at 725 nm, respectively. The lipid oxidation of the perilla oil emulsion in the dark was not significant regardless of the addition of chlorophyll. Light increased and accelerated the lipid oxidation of the emulsion, and increased addition level of chlorophyll under light increased it further. However, there was no significant change in fatty acid composition in any case. Contents of tocopherols and polyphenols in the emulsion were not significantly changed during storage in the dark regardless of chlorophyll addition, indicating their little degradation. Tocopherols and polyphenols in the emulsion were significantly degraded during storage of the emulsion under light, and the degradation rate of polyphenols was increased with addition level of chlorophyll. The lipid oxidation of the perilla oil emulsion was inversely related with the residual amounts of tocopherols and polyphenols, with more dependent on the retention of polyphenols than that of tocopherols.
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달걀 노른자위 레시틴의 첨가가 물/카놀라 기름 에멀션의 지방질 산화에 미치는 영향
최지수(Jeesu Choe),최은옥(Eunok Choe) 한국식품과학회 2015 한국식품과학회지 Vol.47 No.5
350 ppm 농도로 물/카놀라 기름 에멀션에 첨가된 달걀 노른자 위 레시틴은 에멀션 기름의 철 이온에 의한 자동산화와 클로로필에 의한 감광산화에 유의한 영향을 나타내지 않았다. 에멀션의 산화 중 달걀 노른자위 레시틴으로부터 유래한 인지방질은 분해되었으며 감광산화에 비해 자동산화에서 분해 속도가 높았다. 그러나 PC와 PE 사이의 분해 속도는 두 종류의 산화에서 모두 유의한 차이를 보이지 않았다(p>0.05). Effect of the addition of egg yolk lecithin at a concentration of 350 mg/kg on iron-catalyzed autoxidation and chlorophyll-photosensitized oxidation of a water/canola oil emulsion (W/O) during storage at 25℃ was studied based on headspace oxygen consumption and hydroperoxide production. Changes in the phospholipid (PL) composition of the emulsion were determined by high performance liquid chromatography. Headspace oxygen consumption and hydroperoxide content of the emulsion increased with storage time, and addition of egg yolk lecithin did not have any significant effect on these parameters during iron-catalyzed autoxidation and chlorophyll-photosensitized oxidation of the emulsion. PL content of the emulsion decreased during both oxidations, and the degradation rate was higher during autoxidation than during photosensitized oxidation. Phosphatidylcholine content ratio tended to increase during autoxidation. The results suggest that egg yolk lecithin in canola oil emulsion behaves differently during iron-catalyzed autoxidation and chlorophyll-photosensitized oxidation.
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