摘要:

ABSTRACTThe antioxidant efficacy of ground clove, ginger, oregano, rosemary, sage, and thyme was investigated in comminuted pork systems. Spices at 200–2000 ppm levels of addition inhibited the formation of the 2‐thiobarbituric acid (TBA) reactive substances (TBARS) by 12–96% over 21‐days of storage at 4C. The anti‐oxidative effect of spices was concentration‐dependent; but close followed by sage and then rosemary was most effective. Ginger and thyme exerted the least effect in prevention of oxidation of

ISSN:1065-7258    

DOI:10.1111/j.1745-4522.1995.tb00038.x

出版商:Blackwell Publishing Ltd    

年代:1995

数据来源: WILEY

摘要:

ABSTRACTAnin vitroprocedure that approximates many of the conditions prevailing in the human duodenum was further refined and used to study the effect of dietary fibers on the rate of lipase‐catalyzed hydrolysis of olive oil. Increasing bile salt concentration over the range of 2–8 mM caused a marked increase in the rate of lipid hydrolysis, both in the presence and absence of red wheat bran. Stirring speed (20–90 rpm) had no significant effect on the rate of lipolysis in the absence of fiber, whereas in the presence of fiber an increase in stirring speed was often accompanied by an increase in the rate of lipolysis. Fiber inhibition was sometimes observed regardless of stirring speed. Sequence of addition of reactants influenced the rate of lipolysis. Attention to these variables is clearly important if meaningful, reproducible results are de

ISSN:1065-7258    

DOI:10.1111/j.1745-4522.1995.tb00039.x

出版商:Blackwell Publishing Ltd    

年代:1995

数据来源: WILEY

摘要:

ABSTRACTAnin vitromethod was used to evaluate the effect of different types of dietary fiber on the initial rate of hydrolysis of olive oil catalyzed by porcine pancreatic lipase. Lipolysis was measured at pH 6.5 and 37C while stirring at 20 rpm. Excellent recoveries of added known amounts of oleic acid were obtained in control and fiber‐containing samples. Dietary fibers tested (all 3% by weight unless otherwise noted) were: red wheat bran, white wheat bran, oat bran, soyfiber, sugarbeet fiber, chitin, chitosan, cellulose, pectin‐LM and psyllium seed (1.5%). All inhibited lipolysis (35–85%) except cellulose and pectin. The contribution of aqueous extracts of the insoluble fibers to the total inhibitory properties of the fibers were: 0% for the two wheat brans; 100% for oat bran, chitin, chitosan and sugarbeet fiber; and 63% for soy

ISSN:1065-7258    

DOI:10.1111/j.1745-4522.1995.tb00040.x

出版商:Blackwell Publishing Ltd    

年代:1995

数据来源: WILEY

摘要:

ABSTRACTThis study focused on the ability of supplemental reactants [emulsion (Em), bile salts (BS), calcium (Ca), lipase‐colipase (LC)] to increase (revive) the rate of lipolysis in samples that had been reacted to the point of significant inhibition. Anin vitromethod was used to monitor the rate of lipase‐catalyzed hydrolysis of olive oil. Inhibited control samples and samples containing chitosan were successfully revived only by the addition of Em. Inhibited samples containing red wheat bran were revived only by the addition of Em or BS and these reactants were equally effective. Inhibited samples containing extracts of either chitin or oat bran, were revived to the greatest extent by Em and moderately by BS. For all samples, it was concluded that interfacial congestion was an important cause of lipolysis inhibit

ISSN:1065-7258    

DOI:10.1111/j.1745-4522.1995.tb00041.x

出版商:Blackwell Publishing Ltd    

年代:1995

数据来源: WILEY

摘要:

ABSTRACTThree dietary fibers (red wheat bran [RWB], oat bran [OB], chitin [Chi]) were exposed to pH conditions simulating those encountered during passage of food through the human stomach and into the duodenum. Acidified/neutralized (AN) fibers were separated into solid and soluble fractions, the soluble fractions were further separated by dialysis and/or ultrafiltration, and the various samples were tested for their lipolysis‐inhibiting (LI) ability using anin vitroprocedure. The combined LI ability of the AN solid and soluble fractions sometimes differed greatly from that of the untreated fiber, the LI ability of AN extracts sometimes differed significantly from that of the corresponding nonAN extract, and the size of molecules causing inhibition differed depending on the fiber source. Clearly, the AN treatment causes a significant change in the LI properties of dietary fiber

ISSN:1065-7258    

DOI:10.1111/j.1745-4522.1995.tb00042.x

出版商:Blackwell Publishing Ltd    

年代:1995

数据来源: WILEY

摘要:

ABSTRACTComparative studies of milk and nondairy imitation milks showed that their proximate compositions were similar. Qualitative and quantitative studies revealed that saturated fatty acids were abundant in milk, while unsaturated fatty acids (C18:1and C18:2) were predominant in nondairy imitation milks. This was confirmed by the higher melting points of the fat fractions of milk compared with those of nondairy imitation milks. Finally, lipid peroxidation level of samples were low as determined by the 2‐thiobarbituric acid tes

ISSN:1065-7258    

DOI:10.1111/j.1745-4522.1995.tb00043.x

出版商:Blackwell Publishing Ltd    

年代:1995

数据来源: WILEY