STABILITY OF INTERMEDIATE MOISTURE FOODS. 1. Lipid Oxidation

Labuza, Theodore P.; McNally, Lorah; Gallagher, Denise; Hawkes, James G.; Hurtado, Felipe K.

doi:10.1111/j.1365-2621.1972.tb03408.x

Cited by 202 publications

(120 citation statements)

References 9 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…Biomolecular reactions take place during initiation, propagation and termination of lipid oxidation when oxygen is not limiting (Maloney et al, 1966). The effects of temperature and RH on lipid autoxidation have been investigated in several different food products and model systems (Labuza et al'., 1972;Quast and Karel, 1972b). The results indicated that the rate of oxidation was high at very low a^^ and decreased with a^^ until it reaches a minimum.…”

Section: Resultsmentioning

confidence: 99%

Properties of Soybean‐Corn Mixtures Processed by Low‐Cost Extrusion

Guzman

Murphy

Johnson

1989

Journal of Food Science

View full text Add to dashboard Cite

Ground soybeans and corn at ratios 60:40, 70:30, 80:20, and 100:0 soybean :corn were extruded with an Insta Pro 600 extruder. Initial moisture content was adjusted to 10%. Extruder exit temperatures were 127, 138, 149, and 160°C. Soybean trypsin inhibitor activity was destroyed 48.9 to 98.8% as exit temperature increased. Extrusion temperature had no major effect on the tocopherol isomers. Lipoxygenase was completely inactivated by extrusion. In vitro protein digestibilities of samples extruded at 127°C were significantly lower than samples extruded at higher temperatures. Residual lipase activity ranged from 2.7 to 63.7 micromoles H+.min_I.g−1.

show abstract

Section: Resultsmentioning

confidence: 99%

Properties of Soybean‐Corn Mixtures Processed by Low‐Cost Extrusion

Guzman

Murphy

Johnson

1989

Journal of Food Science

View full text Add to dashboard Cite

show abstract

“…Um dos problemas que afetam a estabilidade de tortas e farinhas de oleaginosas, durante a armazenagem, é a oxidação de lipídeos residuais, seja por ação do oxigênio seja por atividade enzímica (LABUZA et al, 1970;LABUZA et al, 1972;SCHWIMMER, 1980;WILKENS et al, 1967).…”

Section: Introductionunclassified

Umidade relativa de equilibrio e oxidação de lipídeos em farinhas de castanha do Pará, de macadâmia e de soja

Prado-Filho

1994

Sci. agric. (Piracicaba, Braz.)

View full text Add to dashboard Cite

RESUMO -Foi estudada a oxidação de lipídeos adicionados a farinhas de castanha do Pará (Bertholleta excelsa), de macadâmia (Macadâmia integrifolia) e de soja (Glycine max) equilibradas nas atividades de água (Aa) 0,51; 0,57; 0,67; 0,75; 0,79 e 0,81, a 35°C. O substrato utilizado para quantificar tanto a oxidação autocatalítica como a oxidação enzímica foi o óleo de soja na proporção de 20% (p:p). Dois mecanismos de oxidação de lipídeos concorrem pelo substrato nas condições estudadas. A baixos valores de Aa -de 0,51 a 0,75 -o mecanismo mais eficiente é a autoxidação devida à maior exposição do substrato ao oxigênio e à menor mobilidade dos reagentes -enzima e lipídeo -nas reações de natureza enzímica. Em valores de Aa maiores -0,79 e 0,81 -predomina a oxidação enzímica, e atua a proteção do substrato pela água, frente à ação do oxigênio. O índice de peróxido medido no transcurso de 6 dias apresenta máximos e mínimos devidos a reações secundárias atuando sobre produtos das reações primárias. Descritores : oxidação autocatalítica e enzímica, lipídeos, farinha, castanha do Pará, macadâmia, soja EQUILIBRIUM RELATIVE HUMIDITY AND LIPID OXIDATION IN BRAZIL-NUT, MACADAMIA NUT AND SOYBEAN SEED FLOURSABSTRACT: Lipid oxidation was studied on the flour of Brazil-nut (Bertolleta excelsa), macadâmia nut (Macadamia integrifoliá) and soybean seed (Glycine max), in enviroments with controlled water activity (Aw) values of 0.51; 0.57; 0.67; 0.75; 0.79 and 0.81 at 35°C. Every 24 hours during 6 days the peroxide value was determined for each Aw in flour with enzyme inactivation (110°C, 2 hours) as well as in flour without inactivation. At low Aw values (up to 0.75) the oxidation by oxigen is the most effective mechanism of deterioration of the lipids. At higher water activity values (0.79 and 0.81) the protective effect of the humidity upon the lipids and the greater mobility of the reagents make the activity of the lipoxigenase the most important mechanism of lipid deterioration.

show abstract

“…Pathogenic bacteria cannot grow below a water activity of 0.85, whereas yeasts and molds are more tolerant to reduced water activity, but usually no growth occurs below a water activity of about 0.6. Labuza et al (1972) proposed the food stability map based on the water activity concept containing growth of micro-organisms and different types of bio-chemical reactions. In the recent food stability map, Rahman (2009) showed the trends of microbial growth, bio-chemical reactions and mechanical characteristics in the three zones of water activity (zone 1: BET-monolayer, zone 2: adsorbed multi-layer, zone 3: matrix or solvent water) (Fig.…”

Section: Water Activitymentioning

confidence: 99%

Hurdle Technology in Food Preservation

Rahman

2014

Food Engineering Series

View full text Add to dashboard Cite

STABILITY OF INTERMEDIATE MOISTURE FOODS. 1. Lipid Oxidation

Cited by 202 publications

References 9 publications

Properties of Soybean‐Corn Mixtures Processed by Low‐Cost Extrusion

Properties of Soybean‐Corn Mixtures Processed by Low‐Cost Extrusion

Umidade relativa de equilibrio e oxidação de lipídeos em farinhas de castanha do Pará, de macadâmia e de soja

Hurdle Technology in Food Preservation

Contact Info

Product

Resources

About