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KMID : 1094720130180030507
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Biotechnology and Bioprocess Engineering
2013 Volume.18 No. 3 p.507 ~ p.513
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The effect of caseinate on inclusion complexes of γ-cyclodextrin for oxidative stabilization of fish oil
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Lee Chang-Moon
Kim Myoung-Hee
Na Hye-Sook
Kim Jin
Lee Ki-Young
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Abstract
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In this study, we investigated that when γ-cyclodextrin (γ-CD) forms the inclusion complexes for fish oils, the oxidation stability and retardation of odor can be effectively enhanced through the addition of sodium caseinate (SC). In order to evaluate the oxidative stability and the odor-masking effect, the inclusion complexes of γ-CD and SC incorporating fish oils at various ratios were thermally-oxidized for 5 days at a storage temperature of 55°C. The use of SC on the inclusion complexes of γ-CD could improve the oxidative stability of fish oils and the masking effect of the odor. When the inclusion complexes for fish oils were composed with 80% of γ-CD and 20% of SC, the improvement effect of the oxidative stability was better compared with the complexes of other ratios. Therefore, the use of γ-CD and SC can potentially protecting sensitive ingredients such as EPA and DHA in the food industry.
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KEYWORD
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fish oil, γ-cyclodextrin, sodium caseinate, oxidative stability, odor masking
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