Abstract
The autoxidation of methyl linoleate was studied in emulsions prepared with a mixture of protein and highly concentrated saccharide by a gel emulsification method. As the concentration of dextrin increased, the autoxidation became progressively slower, and at the concentration of 60%, it was strongly suppressed. The effects of proteins and an emulsifier on the retardation of autoxidation decreased in the following order: sodium caseinate > egg albumin > Tween-60 > BSA. Dextrin increased the stability to autoxidation when compared with mono- and di-saccharides. The stability to autoxidation was increased with decreasing dextrose equivalent (DE) of dextrin. From these results, the autoxidation of methyl linoleate in the emulsion prepared with sodium caseinate and 60% dextrin (DE 8 or 11) by the gel emulsification method was strongly inhibited.
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