Abstract
To investigate the influence of food constituents on the rancidification of oil, non-fat casein, gluten, albumin and soluble starch were mixed with distilled water (pH 6.0) individually or in combination, and the n admixed with oil, and the variation of peroxide value and acid value was measured with varying standing periods.
1. If the casein was mixed with oil in the ratio of more than 1:1, the peroxide value of oil raised with the standing period (day), but in the case of less than 1:5, the peroxide value remained in low.
2. When casein, starch and water were mixed with each other or altogether in equal quantities and co-existed with oil, the acid value increased markedly in the case of casei n and water, followed by the three component mixtures and also respective mixtures of casein, albumin and gluten with water. The amount of increase was highest in the case of casein, and it was followed by albumin and gluten.
