Journal
FOOD SCIENCE AND TECHNOLOGY RESEARCH
Volume 21, Issue 5, Pages 639-647Publisher
JAPANESE SOC FOOD SCI & TECHNOLOGY
DOI: 10.3136/fstr.21.639
Keywords
acyl ascorbate; antioxidative emulsifier; continuous production; immobilized lipase; lipid oxidation
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Funding
- Ministry of Education, Culture, Sports, Science and Technology (MEXT), Japan [19780106]
- Cosmetology Research Foundation, Japan
- Grants-in-Aid for Scientific Research [19780106] Funding Source: KAKEN
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Acyl ascorbates were synthesized through the condensation of L-ascorbic acid with various fatty acids using an immobilized lipase in water-miscible organic solvent, and their antioxidative properties on lipid oxidation in bulk, disperse and microcapsule systems were examined. The optimal conditions for enzymatic synthesis in a batch reaction were determined and the continuous production of acyl ascorbate was conducted using a continuous stirred tank reactor and a plug flow reactor. The oxidative stability of lipid with saturated acyl ascorbate in bulk system increased with increasing acyl chain length, whereas that in the oil-in-water emulsion and microcapsule system depended on the acyl chain length and the concentration of the ascorbate.
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