Effect of moisture levels on the oxidation of unsaturated fats

Abdel-Salam, Raga'a O. Osman (1965) Effect of moisture levels on the oxidation of unsaturated fats. MSc(R) thesis, University of Glasgow.

Abstract

The subject of investigation is the effect of moisture levels on the catalysed oxidation of unsaturated fats in meals and in model systems using a starch matrix. Initially the effect of moisture levels and other factors on lipoxidase catalysed oxidation of linoleate and soya bean oil is described. In most of these studies soya beans were used as a source for lipoxidase, although other sources were examined. The effect of moisture levels on haematin compounds catalysed fat oxidation was investigated. In most studies haemoglobin was used as a catalyst although other haematin compounds have been examined. In addition the effect of moisture level on the action of the enzyme lipoxidase has been compared with results for the haemoglobin. In this study, a model systems were used, since they provided for closer control for the variables than would be possible with normal foodstuff. Fresh foods are known to contain natural substances which protect them from rapid deterioration, the antioxidants. There are also substances likely to promote oxidative deterioration, among the haematin compounds and lipoxidase, the importance of which, in influencing stability of food fats has been the subject of much speculation. The results of these studies indicate the possible implication of haematins in the oxidation deterioration of lipids in foodstuffs even when these are very dry.

• Item Type: Thesis (MSc(R))
• Qualification Level: Masters
• Additional Information: Adviser: J A Blain
• Keywords: Food science
• Date of Award: 1965
• Depositing User: Enlighten Team
• Unique ID: glathesis:1965-72239
• Copyright: Copyright of this thesis is held by the author.
• Date Deposited: 24 May 2019 15:12
• Last Modified: 24 May 2019 15:12
• URI: https://theses.gla.ac.uk/id/eprint/72239