Synergistic effect of antioxidanr activity of casein and its anzymatic hydrolysate in combination with ascorbic acid and beta-carotene in model oxidation systems

• Autorzy: Bzducha A , Wolosiak R.

Warianty tytułu

Synergizm działania kazeiny i jej enzymatycznego hydrolizatu w połączeniu z kwasem askorbinowym i beta-karotenem w modelowych układach oksydacyjnych

• Języki publikacji: EN

Abstrakty

EN

The experiment studied the synergetic effect of casein and its enzymatic hydrolysate in combination with ascorbic acid and beta-carotene in slowing down the oxidation of linoleic acid in model oxidation systems. The obtained results indicate that the antioxidant efficiency of applied antioxidants depends on the type of the system in which the lipid oxidation occurs and from the mechanism of oxidation (autooxidation, photosensitization, oxidation by lipooxygenase). For the applied preparations the best antioxidant activities were obtained for emulsion system of linoleic acid in the reaction of the autooxidation, where the co-operation between antioxidants of different physical properties and mechanisms of the antioxidant action in various emulsion phases was possible

PL

W pracy badano synergizm działania kazeiny i jej hydrolizatu enzymatycznego w połączeniu z kwasem askorbinowym i beta-karotenem w hamowaniu reakcji utleniania kwasu linolowego w modelowych układach oksydacyjnych. Uzyskane wyniki badań wskazują że efektywność antyoksydacyjna stosowanych przeciwutleniaczy zależy od rodzaju układu, w którym zachodzi reakcja utleniania składników lipidowych oraz od mechanizmu tych reakcji. Najlepsze aktywności przeciwutleniające stosowanych preparatów uzyskano dla układu emulsyjnego w reakcji autooksydacji kwasu linolowego, gdzie możliwe było współdziałanie przeciwutleniaczy o odmiennych właściwościach fizycznych i mechanizmach działania antyoksydacyjnego w różnych fazach emulsji. Najmniejszą efektywność hamowania utleniania zastosowane dodatki przeciwutleniaczy wykazały w reakcji katalizowanej lipooksygenazą

Słowa kluczowe

EN

beta-carotene; autooxidation; ascorbic acid; model oxidation system; photosensitization; emulsion; casein; antioxidant activity; lipoxygenase

• Wydawca: -
• Czasopismo: Acta Scientiarum Polonorum. Technologia Alimentaria
• Rocznik: 2006
• Tom: 05
• Numer: 1
• Opis fizyczny: p.113-133,fig.,ref.

Twórcy

autor

Bzducha A

• Warsaw Agricultural University, Nowoursynowska 159c, 02-897 Warsaw, Poland

autor

Wolosiak R.

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