트리아실글리세롤 및 식용유지(食用油脂)의 자동산화(自動酸化) 안정성(安定性)에 대한 에스테르 교환(交換)의 영향

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트리아실글리세롤 및 식용유지(食用油脂)의 자동산화(自動酸化) 안정성(安定性)에 대한 에스테르 교환(交換)의 영향 KCI 등재

The Effect of Randomyl Interesterified Triacylglycerols and Vegetable Oils on the Autoxidative Stability

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언어ENG
URLhttps://db.koreascholar.com/Article/Detail/256892

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한국응용과학기술학회지 (The Korean Society of Applied Science and Technology)

Vol.4 No.1 (1987.05)
pp.77-81

한국응용과학기술학회(구 한국유화학회) (The Korean Society of Applied Science and Technology (KSAST))

초록

No difference was observed on autoxidative stability of triacylglycerols before and after randomyl interesterification. It indicate that randomization of the glyceride composition has no significant effect on the autoxidative stability. On the other hand, the autoxidation of randomyl interesterified vegetable oil was accelerated, caused mainly by decrease of tocopherols during the series of interesterification procedures.

저자

박동기 | Park, Dong-Ki

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