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首页> 外文学位 >Fatty acid composition of oils, their oxidative, flavor and heat stabilities and the resultant quality in foods.
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Fatty acid composition of oils, their oxidative, flavor and heat stabilities and the resultant quality in foods.

机译：油的脂肪酸组成，其氧化，风味和热稳定性以及在食品中的最终品质。

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摘要

Soybean oil (SBO) is an oxidatively unstable oil, largely because of the high concentration of linoleic acid (18:2) and linolenic acid (18:3). The unsaturated fatty acids, oleic acid (18:1), 18:2, and 18:3 in SBO oxidize in a ratio of 1:10.3:21.6. To improve oxidative and flavor stability, the SBO may be hydrogenated to reduce the concentration of PUFA (and increase the saturated FA); however, trans fatty acids (t FA) are formed and saturated fatty acids are increased during this process. There are health concerns over the consumption of a diet high in trans FAs and high in the ratio of saturated fatty acids to PUFA. Lowering the 18:3 content to a level similar to that obtained by partial hydrogenation, but without trans formation and increasing saturation has been objectives of plant breeders. A diet high in monounsaturated has been shown to help reduce health risks. Elevating 18:1 in seed oils has become more and more common.; The objectives of this study were to (1) study the effects of two low levels of 18:3 concentration (∼1.0% and 2.2%) on the oxidative and flavor stabilities of SBO and (2) determine the optimum percentage of oleic acid (OA) in six SBOs (including high-oleic SBO (79%OA), conventional SBO (control), three blended oils containing 36.9%, 50.7%, and 64.7%OA, abbreviated as 37%OA, 51%OA, and 65%OA, respectively, and a low-linolenic (LL, contained 1.4% linolenic acid) SBO, to obtain maximum frying stability while retaining good flavor potential.; In general, results of the storage study suggested that the SBO containing 1.0% 18:3 had generally significant better oxidative and flavor stability during storage at 21 and 32°C than did SBO contained 2.2% 18:3. Results of the frying study suggested that the order of oxidative stability of the six oil treatments was: 79%OA > 65%OA > 51%OA > LL ≥ 37%OA > Control, and that the order of flavor stability and eating quality of foods fried in them was: LL ≥ 79%OA > 65%OA > 51%OA > 37%OA > Control.; These findings should help soybean breeders more precisely decide compositional targets to produce SBO that have desirable properties.
机译：大豆油（SBO）是一种氧化不稳定的油，主要是因为高浓度的亚油酸（18：2）和亚麻酸（18：3）。 SBO中的不饱和脂肪酸，油酸（18：1），18：2和18：3的氧化比例为1：10.3：21.6。为了提高氧化稳定性和风味稳定性，可以将SBO氢化以降低PUFA的浓度（并增加饱和FA）。但是，在此过程中会形成反式脂肪酸（t FA），饱和脂肪酸会增加。对反式脂肪酸含量高且饱和脂肪酸与PUFA比率高的饮食的食用存在健康问题。将18：3的含量降低到与部分氢化获得的含量相似的水平，但又不发生转化和增加饱和度一直是植物育种者的目标。高单不饱和饮食已被证明有助于减少健康风险。在种子油中提高18：1的比例越来越普遍。这项研究的目的是（1）研究两种低水平的18：3浓度（〜1.0％和2.2％）对SBO的氧化和风味稳定性的影响，以及（2）确定最佳的油酸百分比（六个SBO中的OA（包括高油酸SBO（79％OA），常规SBO（对照），三种混合油，分别包含36.9％，50.7％和64.7％OA，分别缩写为37％OA，51％OA和65分别为％OA和低亚麻酸（LL，含1.4％亚麻酸）SBO，以获得最大的油炸稳定性并同时保留良好的风味潜力。通常，储藏研究的结果表明，SBO的含量为1.0％18： 3在21和32°C的温度下通常比SBO的2.2：18的氧化和风味稳定性更好，油炸研究的结果表明，六个油处理的氧化稳定性的顺序为：79％OA> 65％OA> 51％OA> LL≥37％OA>对照，并且其中油炸食品的风味稳定性和食用质量的顺序为：LL ≥79％OA> 65％OA> 51％OA> 37％OA>对照;这些发现应有助于大豆育种者更精确地确定生产具有理想特性的SBO的组成目标。

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  • 作者

    Su, Caiping.;

  • 作者单位

    Iowa State University.;

  • 授予单位 Iowa State University.;
  • 学科 Agriculture Food Science and Technology.
  • 学位 Ph.D.
  • 年度 2003
  • 页码 115 p.
  • 总页数 115
  • 原文格式 PDF
  • 正文语种 eng
  • 中图分类 农产品收获、加工及贮藏;
  • 关键词

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