Improvement of Oxidative and Emulsion Stability of Model Salad Dressing by Glucose Oxidase-catalase

The oxidative stability of model salad dressing containing 1.0% glucose was determined by measuring the headspace volatile compounds of sample bottles and peroxide values. Glucose oxidase-catalase acted as an anti or pro-oxidant depending on the concentration. As glucose oxidase-catalase increased f...

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Bibliographic Details
Published in:Journal of food science 2003-05, Vol.68 (4), p.1272-1275
Main Authors: Min, S, Mistry, B.S, Lee, H.O
Format: Article
Language:English
Subjects:
Biological and medical sciences
bottles
emulsion stability
Fat industries
Food industries
Food science
Fundamental and applied biological sciences. Psychology
Glucose
oxidase-catalase
Oxidation
oxidative stability
peroxide value
salad dressing
salad dressings
volatile compounds
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Summary:The oxidative stability of model salad dressing containing 1.0% glucose was determined by measuring the headspace volatile compounds of sample bottles and peroxide values. Glucose oxidase-catalase acted as an anti or pro-oxidant depending on the concentration. As glucose oxidase-catalase increased from 0 to 0.1, 0.2 and 0.3 unit/g salad dressing, the volatile compounds and peroxide values decreased and the enzyme acted as antioxidant (α= 0.05). As glucose oxidase-catalase increased from 0.3 to 0.5 and 0.7 unit/g salad dressing, peroxide values increased (α= 0.05) and the enzyme was prooxidant. The enzyme improved the emulsion stability of the dressing at 0.5 and 0.7 unit/g sample (α= 0.05).
ISSN:0022-1147
1750-3841
DOI:10.1111/j.1365-2621.2003.tb09638.x