ESR AND NMR SPECTROSCOPY STUDIES ON EMULSIONS CONTAINING β-LACTOGLOBULIN AND OXIDISED METHYL LINOLEATE

摘要

The properties of gels and emulsions are governed by food components present and their interactions with each other. In this study we investigated the interactions of a food whey protein, β-lactoglobulin with a polyunsaturated fatty acid methyl linoleate; this is important as manufacturers seek to replace saturated fats with unsaturated ones in dairy, meat and bakery products. A high fat intake is associated with atherosclerosis, colon and breast cancer whereas polyunsaturated fatty acids (PUFA) such as fish oils are reported to be beneficial in reducing the risk of coronary heart disease.