Studies of lipid peroxide formation in irradiated synthetic diets and the effects of storage after irradiation.
Studies of lipid peroxide formation in irradiated synthetic diets and the effects of storage after irradiation.
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研究辐照合成饮食中脂质过氧化物的形成以及辐照后储存的影响。
DOI：
10.1080/09553008014550471
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发表时间：
1980
期刊：
影响因子：
--
通讯作者：
E. Wills
中科院分区：
文献类型：
--
作者：
E. Wills
在含有猪油、玉米油或鲱鱼油与淀粉、酪蛋白或其它蛋白质混合的人造食品混合物中，研究了100- 2000 krad范围内的γ射线或电子辐照剂量对脂质过氧化物形成的影响。辐照后脂质过氧化物的形成是非常低的猪油：淀粉或玉米油：淀粉的混合物，但非常大的浓度的过氧化物形成在辐照鲱鱼油：淀粉的混合物。这主要是由于鲱鱼油中存在高度不饱和的C20：4、C20：5和C22：6脂肪酸，这些脂肪酸容易形成脂质过氧化物。脂质过氧化物的形成后立即照射是低得多的剂量的电子后，在高剂量率比类似剂量的γ-射线后，在低剂量率，但它迅速增加的样品中照射的电子在一段时间后立即照射。脂质过氧化物的形成迅速变化，在辐照后的存储过程中，是依赖于辐射的类型，剂量，剂量率，辐照后的时间和温度的辐照后存储。辐照后贮存2--3天形成的混合物中过氧化物浓度与剂量率有关，低剂量率辐照后过氧化物浓度比高剂量率辐照高得多。在37 ° C下辐照后脂质过氧化物的增加比在4 ° C或21 ° C下快得多，但所有辐照样品最终形成最大浓度的过氧化物，时间延迟是温度依赖性的。在达到最大值后，所有辐照样品中氢过氧化物和乙醛分解产物的浓度稳步下降到相对较低的值。过氧化物的产率更大，如果脂肪分散在惰性介质，如淀粉比照射时，在纯的形式，也取决于水的存在下，在分散剂介质。蛋白质如酪蛋白或卵清蛋白抑制不饱和脂肪中脂质过氧化物的形成。
The effect of irradiation doses of gamma-rays or electrons within the range 100--2000 krad has been studied on lipid peroxide formation in artificial food mixtures containing lard, corn oil or herring oil mixed with starch, casein or other proteins. Lipid peroxide formation after irradiation was very low in lard: starch or corn oil: starch mixtures but very large concentrations of peroxide were formed in irradiated herring oil: starch mixtures. This was mainly a result of the occurrence of the highly unsaturated C20:4, C20:5 and C22:6 fatty acids in the herring oil which readily form lipid peroxide. Lipid peroxide formation immediately after irradiation was much lower after doses of electrons given at a high dose-rate than after similar doses of gamma-rays given at low dose-rates but it increased rapidly in the samples irradiated with electrons during the period immediately following irradiation. Lipid peroxide formation changed rapidly during post-irradiation storage and was dependent on the type of radiation, the dose, the dose-rate, the time after irradiation and the temperatures of the post-irradiation storage. The concentration of peroxide in mixtures irradiated with gamma-rays formed after 2--3 days post-irradiation storage was dose-rate dependent and much greater after irradiation with gamma-rays given at a very low dose-rate than with gamma-rays given at a high dose-rate. Lipid peroxide increased after irradiation much more rapidly at 37 degrees C than at 4 degrees C or 21 degrees C but all irradiated samples a maximum concentration of peroxide was eventually formed, the time delay being temperature dependent. After reaching a maximum, the concentrations of both hydroperoxides and aledhyde breakdown products in all irradiated samples steadily fell to relatively low values. Peroxide yields were greater if the fat was dispersed in an inert medium such as starch than when irradiated in the pure form and were also dependent on the presence of water in the dispersant medium. Proteins such as casein or ovalbumin inhibited lipid peroxide formation in unsaturated fats.
影响因子：
6.5
作者：
W. R. Morrison;L. Smith
通讯作者：
W. R. Morrison;L. Smith