Oxidation of Milk Fat Globule Membrane Material. II. Relation of Ascorbic Acid and Membrane Concentrations
作者： R.L. King
DOI: 10.3168/JDS.S0022-0302(63)89031-1
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摘要: Summary The rate of development oxidized flavor in model systems as influenced by the initial concentration ascorbic acid was measured thiobarbituric reaction. At constant fat globule membrane material (FGMM) concentration, lipid oxidation increased with increasing up to 20-40mg/liter. Further increases effected inhibition relation acid. directly FGMM concentration. reaction appears follow zero-order kinetics over-all. Energy activation 11.9 k cal/mole. proportional oxidation. Addition copper concentrations 0.1ppm oxidation, but further inhibited. It is suggested that oxidative system activated association and inhibited products
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