Location: Functional Foods ResearchTitle: Inhibition of lipid oxidation by formation of caseinate-oil-oat gum complexes) Author
Submitted to: Meeting Abstract
Publication Type: Abstract Only
Publication Acceptance Date: 9/29/2013
Publication Date: 10/2/2013
Citation: Liu, S.X., Singh, M., Hwang, H. 2013. Inhibition of lipid oxidation by formation of caseinate-oil-oat gum complexes [abstract]. American Association of Cereal Chemists International. Interpretive Summary:
Technical Abstract: Lipid oxidation, particularly oxidation of unsaturated fatty acids such as omega-3 fatty acids, has posed a serious challenge to the food industry trying to incorporate heart-healthy oil products into their lines of healthful foods and beverages. In this study, model plant oil was dispersed into sodium caseinate micelles and then mixed with oat gum in a homogenizer under room temperature. The objective of this study was to see if the complexes formed between beta-glucan in oat gum and oil encapsulated caseinate micelles will protect oil from oxidation. The lipid oxidation was measured as lipid hydroperoxide concentration and the significant reduction of lipid oxidation was observed under shelf-life stress tests at both 40 oC and 70 oC.