我们先前报道过,液态大豆卵磷脂(SL)通过新报道的假美拉德重排反应而发生热劣化。为了抑制热劣化,SL用金属硅酸盐处理,如硅酸镁和硅酸钙。当在用硅酸钙处理之前向SL中添加大豆脂肪酸时,随着酸值从10mgKOH/g增加到35mgKOH/g,加热后的颜色指数显着改善。为了阐明大豆脂肪酸的作用,硅酸钙处理是通过向SL中添加几种脂肪酸来进行的。尽管饱和脂肪酸对SL的热劣化没有影响,不饱和脂肪酸在抑制热劣化方面明显更有效。此外,对于不饱和脂肪酸,证实SL中钙浓度增加。基于这些结果,添加几种脂肪酸金属盐以确认加热SL时是否可以抑制热劣化。观察到脂肪酸金属盐可以抑制SL的热劣化,不管脂肪酸是饱和的还是不饱和的,金属是单价的,二价,或三价。因此,在这项研究中,我们阐明了向SL中添加脂肪酸金属盐可以抑制SL的热劣化。在硬脂酸钠中,硬脂酸钙,硬脂酸镁,硬脂酸钡,和三硬脂酸铝,二价脂肪酸金属盐比单价和三价盐对热劣化具有更强的抑制作用。
We previously reported that fluid soybean lecithin (SL) undergoes heat deterioration by the newly reported pseudo-Maillard rearrangement reaction. To inhibit heat deterioration, SLs were treated with metal silicates, such as magnesium silicate and calcium silicate. When soybean fatty acid was added to SL before treatment with calcium silicate, the color index after heating improved significantly as the acid value increased from 10 to 35 mg KOH/g. To elucidate the role of soybean fatty acid, calcium silicate treatment was carried out by adding several fatty acids to SL. Although saturated fatty acids had no effect on the heat deterioration of SL, unsaturated fatty acids were significantly more effective at inhibiting heat deterioration. Furthermore, for unsaturated fatty acids, it was confirmed that the calcium concentration increased in SL. Based on these results, several fatty acid metal salts were added to confirm whether heat deterioration while heating SL could be inhibited. It was observed that the heat deterioration of SL could be inhibited with fatty acid metal salts, regardless of whether the fatty acids were saturated or unsaturated and whether the metal was monovalent, divalent, or trivalent. Therefore, in this study, we clarified that the heat deterioration of SL could be inhibited by adding fatty acid metal salts to SL. Among sodium stearate, calcium stearate, magnesium stearate, barium stearate, and aluminum tristearate, the divalent fatty acid metal salts had a stronger inhibitory effect on heat deterioration than the monovalent and trivalent salts.