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Titolo:
INVOLVEMENT OF CHELATING ACTION AND VISCOSITY IN THE ANTIOXIDATIVE EFFECT OF XANTHAN IN AN OIL WATER EMULSION/
Autore:
SHIMADA K; OKADA H; MATSUO K; YOSHIOKA S;
Indirizzi:
YAMAGUCHI WOMENS UNIV,DEPT FOOD & LIFE SCI,3-2-1 SAKURABATAKE YAMAGUCHI 753 JAPAN
Titolo Testata:
Bioscience, biotechnology, and biochemistry
fascicolo: 1, volume: 60, anno: 1996,
pagine: 125 - 127
SICI:
0916-8451(1996)60:1<125:IOCAAV>2.0.ZU;2-O
Fonte:
ISI
Lingua:
ENG
Soggetto:
VITAMIN-E; OIL; POLYSACCHARIDE; AUTOXIDATION; OXIDATION; LIPIDS; GUM;
Keywords:
XANTHAN; ANTIOXIDANT; POLYSACCHARIDE; CHELATION; FE2+-BINDING ABILITY;
Tipo documento:
Article
Natura:
Periodico
Settore Disciplinare:
Science Citation Index Expanded
Science Citation Index Expanded
Science Citation Index Expanded
Science Citation Index Expanded
Citazioni:
13
Recensione:
Indirizzi per estratti:
Citazione:
K. Shimada et al., "INVOLVEMENT OF CHELATING ACTION AND VISCOSITY IN THE ANTIOXIDATIVE EFFECT OF XANTHAN IN AN OIL WATER EMULSION/", Bioscience, biotechnology, and biochemistry, 60(1), 1996, pp. 125-127

Abstract

The antioxidative effects of xanthan and other polysaccharides were evaluated by measuring the Fe2+-induced consumption of oxygen dissolvedin the oil/water emulsion, The degree of oxygen consumption was, fromthe lowest, in the order of xanthan < pectin < guar gum less than or equal to tragacanth gum, and was closely related to the Fe2+-binding ability of the polysaccharides, The oxygen consumption was also affected by the viscosity of the aqueous solution in the emulsion, but not bythe oil-droplet size, The antioxidative mechanism for xanthan can be accounted for primarily by its high metal-binding ability, and additionally by its viscous behavior.

ASDD Area Sistemi Dipartimentali e Documentali, Università di Bologna, Catalogo delle riviste ed altri periodici
Documento generato il 26/11/20 alle ore 14:23:46