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Improvement of Oxidative and Emulsion Stability of Model Salad Dressing by Glucose Oxidase‐catalase
Author(s) -
Min S.,
Mistry B.S.,
Lee H.O.
Publication year - 2003
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.2003.tb09638.x
Subject(s) - catalase , glucose oxidase , chemistry , emulsion , peroxide , hydrogen peroxide , food science , antioxidant , enzyme , oxidative phosphorylation , biochemistry , chromatography , organic chemistry
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).