Effects of Different Heat Treatments on Lipoxygenase Activity and the Oxidative Stability of Walnut Oil

摘要：

　　The study was aimed to know the effects of different heat treatments on lipoxygenase activity and the oxidative stability of walnut oil after the complete lipoxygenase losing activity.The Yunnan Santai walnuts were treated by dry heating, microwave heating and steam heating, and walnut oil was made by pressing after lipoxygenase inactivated with dry heat method, then Schaal oven test was used to accelerate the oxidation of walnut oil.Oxidative indexes such as POV, iodine value, CGV and TBA were determined and analyzed.It was shown that three methods can significantly inactivate lipoxygenase.The enzyme was completely inactivated by 120℃ dry heating 30 min and microwave 12 min treatments.The enzyme deactivation retarded the development of oxidative rancidity, and can extend the shelf-life of walnuts.

关键词： walnut walnut oil lipoxygenase heat treatments oxidative stability

作者: W.Q.Wang C.Y.Yang D.P.Li H.Q.Wang R.F.Rong

作者单位: College of Arts and Science of Beijing Union University Beijing 100191 China

会议类型: 国际会议

会议名称: The 7th International Walnut Symposium(第七届世界核桃大会)

会议地点: 山西汾阳

会议语种:英文

页码: 249-255

在线出版日期: 2013-07-20（万方平台首次上网日期，不代表论文的发表时间）