Role of the Covalent Conjugate (Sodium Caseinate+Maltodextrin) and a Plant Antioxidant in the Protection Against Oxidation of the Composite Food Ingredients, Containing the Equimass Amount of ω-3 and ω-6 Polyunsaturated Fatty Acids

@inproceedings{Semenova2016RoleOT,
  title={Role of the Covalent Conjugate (Sodium Caseinate+Maltodextrin) and a Plant Antioxidant in the Protection Against Oxidation of the Composite Food Ingredients, Containing the Equimass Amount of ω-3 and ω-6 Polyunsaturated Fatty Acids},
  author={Maria G. Semenova and Anna S. Antipova and Tamara A. Misharina and E. S. Alinkina and Darya V. Zelikina and E. I. Martirosova and N. P. Palmina and Vladimir I. Binyukov and Mal'tseva El and V. V. Kasparov and N. S. Ozerova and Elena A. Shumilina and K. A. Baeva and Natalia G. Bogdanova},
  year={2016}
}
The present work is focused on the elucidation of the role of both the plant antioxidant (an essential oil of clove, EO) and the covalent conjugate (sodium caseinate (SC) + maltodextrin (SA2, dextrose equivalent, DE=2), the weight ratio of SA2 to SC equals to 2 : 1) in the protection of the polyunsaturated lipids (phosphatidylcholine (PC) in a combination with either triglycerides of a flaxseed oil (FO) or an α-linolenic acid (ALA)), against oxidation. The inhibitor action of the plant… CONTINUE READING