Effect of Reducing Oil Droplet Size on Lipid Oxidation in an Oil-in-water Emulsion

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  • KIKUCHI Kohshi
    Department of Applied Molecular Bioscience, Graduate School of Medicine, Yamaguchi University
  • YAMAMOTO Shuichi
    Department of Applied Molecular Bioscience, Graduate School of Medicine, Yamaguchi University
  • SHIGA Hirokazu
    Department of Applied Biological Science, Faculty of Agriculture, Kagawa University
  • YOSHII Hidefumi
    Department of Applied Biological Science, Faculty of Agriculture, Kagawa University
  • ADACHI Shuji
    Division of Food Science and Biotechnology, Graduate School of Agriculture, Kyoto University

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  • 油滴の微細化がO/Wエマルション系での脂質酸化に及ぼす影響

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Lipid oxidation processes were simulated for O/W emulsions with different oil-droplet sizes based on autocatalytic type rate expression in order to examine the effect of oil-droplet size on oxidation. Unoxidized lipid molecules were converted to oxidized ones momentarily or gradually, and the conversion occurred evenly or randomly in the droplets. When the oxidized molecules were formed momentarily, the droplet size scarcely affected the oxidation process, except for when the number of oxidized molecules was equal to or smaller than the number of oil droplets. In contrast, the oil droplet size significantly affected the oxidation process when the oxidized molecules were gradually and randomly formed at regular intervals. The oxidation was more retarded for the emulsions with smaller oil droplets. Because the latter case would be closer to a real system, the reduction in the oil droplet size in O/W emulsions is expected to increase the stability of lipids to protect against oxidation.

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