- Volume 23 Issue 4
Could Glucose Oxidase and Superoxide Dismutase Inhibit the Oxidation of Fats and Oils ?
글루코오스 산화효소와 수퍼옥사이드 디스뮤타제는 유지의 산화를 억제할 수 있는가?
- Han, Dae-Seok (Korea Food Research Institute) ;
- Yi, Ock-Sook (Korea Food Research Institute) ;
- Ahn, Byung-Hak (Korea Food Research Institute) ;
- Shin, Hyun-Kyung (Korea Food Research Institute)
- Published : 1991.08.01
The effect of glucose oxidase (GO) and superoxide dismutase (SOD) on the oxidative stability of fish oil was investigated from oxygen content and peroxide value determinations of oil samples stored in vial. GO could inhibit the oxidation of the oil by removing headspace oxygen. When SOD was solubilized in the oil, peroxide value was slightly lower than that of a control, indicating that the enzyme also had an effect on retarding the oxidation.