Abstract
Corn oil was emulsified with aqueous solution of fifteen different amino acids and glucose by the use of Tween 80 as a emulsifier. The oil was thermally oxidized under the simulated pan-frying conditions and the following results were obtained.
1) Amino acids such as phenylalanine, proline and tryptophan markedly inhibited the thermal oxidation of the oil in the presence of glucose. Lysine and histidine hydrochlorates, however, remarkably accelerated the thermal oxidation. Alginine and glycine did not show any effect.
2) The inhibitory effect of phenylalanine and proline against thermal oxidation of oil was apparently higher in the presence of glucose than in its absence, but this relation was reversed in the case of tryptophan.
3)When the oil was heated at 180°C for 5 min, tryptophan showed a remarkable inhibitofy effect, but was not effective at 200°C for 3 min.
