由小麦内源性脂酶转化网棕酸到网醇减少维生素A的稳定性

Eline Van Wayenbergh1, Jonas Blockx2, Niels A Langenaeken1

  • 1Laboratory of Food Chemistry and Biochemistry & Leuven Food Science and Nutrition Research Centre (LFoRCe), Department of Microbial and Molecular Systems (M2S), KU Leuven, Kasteelpark Arenberg 20, B-3001 Leuven, Belgium.

PubMed
概括

小麦能稳定维生素A (乙烯基棕酸),但其酶会降解维生素A. 烤小麦会去除这些酶,在储存期间显著改善维生素A的稳定性.