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Effects of lipid oxidation on fish lipids — amylopectin interactions
Author(s) -
Bienkiewicz Grzegorz,
Kołakowska Anna
Publication year - 2003
Publication title -
european journal of lipid science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.614
H-Index - 94
eISSN - 1438-9312
pISSN - 1438-7697
DOI - 10.1002/ejlt.200300770
Subject(s) - amylopectin , chemistry , lipid oxidation , food science , starch , peroxide value , polyunsaturated fatty acid , docosahexaenoic acid , eicosapentaenoic acid , fatty acid , biochemistry , antioxidant , amylose
The results of studies on fish lipid oxidation effects on lipid‐amylopectin starch interactions are presented. Particular attention is paid to fish lipid availability (extractability from the system) and fatty acid contributions to individual lipid groups after mixing‐provoked interaction and after a 30‐day storage at —18 °C. The study involved model systems containing fish lipids at different levels of oxidation, lipids containing an antioxidant (BHA), and gelatinised amylopectin starch in a 10% aqueous solution. The lipid to starch ratio was 1:1. The test systems were subjected to selective extraction. The extracts were assayed for lipid content, peroxide value, anisidine value, fluorescence, and fatty acid composition. Compared to fresh fish lipids, those lipids, which were oxidised to a higher extent were shown to be more amenable to complexing with amylopectin, but they were also more readily released during frozen storage. On the other hand, addition of BHA stabilised the lipid‐amylopectin starch interaction during storage at —18 °C. In the entire systems tested, polyunsaturated fatty acids, eicosapentaenoic and docosahexaenoic acids in particular, proved to be most susceptible to binding, up to 90% of the latter being complexed.