식품과학과 산업 (Food Science and Industry)

한국식품과학회 (Korean Society of Food Science and Technology)
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매질(matrix)에 따른 지방산화 및 산화방지능 메커니즘

Lipid oxidation and antioxidant mechanisms in different matrix

  • 이보라 (성균관대학교 식품생명공학과) ;
  • 김미자 (강원대학교 식품영양학과) ;
  • 이재환 (성균관대학교 식품생명공학과)
  • Yi, BoRa (Department of Food Science and Biotechnology, Sungkyunkwan University) ;
  • Kim, Mi-Ja (Department of Food and Nutrition, Kangwon National University) ;
  • Lee, JaeHwan (Department of Food Science and Biotechnology, Sungkyunkwan University)
  • 투고 : 2018.05.14
  • 심사 : 2018.06.04
  • 발행 : 2018.06.30
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초록

지방산화는 기본적으로 불포화지방과 산소의 결합이나 이 현상을 제대로 알고 실제 식품에 적용하기 위해서는 지방산화에 미치는 모든 인자들의 화학적 관점(one-electron reduction potential, bond dissociation enthalpy) 뿐만 아니라 물리적 현상(interface, antioxidant polar paradox)을 포괄적으로 이해해야 한다. Invitro실험법에 의해 도출된 산화방지제는 가능성을 보여주는 것이나 실제 식품과 bulk oil, 유화형태, 오르가노젤과 같은고체 상태의 다양한 매트릭스에서는 다른 활성을 나타낸다. 또한 산화방지제의 농도와 다른 물질의 존재에 따라 예상과 다른 활성을 나타내기도 한다. 산화방지제를 활용하여 최종제품의 유통기한을 증가시키기 위해서는 실제 활용될 제품의 매질로 사용해야 한다.

The action of antioxidants was different depending on the environments where antioxidants were located. Although basic mechanisms of lipid oxidation and antioxidants were related each other, their contribution on the degree of oxidation was different. In thisreview, terminology on antioxidant properties were defined such as antioxidant activity and antioxidant capacities. In addition, antioxidant mechanisms including primary and secondary antioxidants or hydrogen donating or electron transferring antioxidants were introduced. Also, the impact of physical points of view and antioxidant polar paradox were introduced. Depending on the types of food matrice including bulk oil, oil-in-water emulsion (O/W), or solid state, antioxidant actions showed different degree and this point was explained in detail.

키워드

참고문헌

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