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Title of article :
Antioxidant and emulsifying properties of potato protein hydrolysate in soybean oil-in-water emulsions
Author/Authors :
Cheng، نويسنده , , Yu and Xiong، نويسنده , , Youling L. and Chen، نويسنده , , Jie، نويسنده ,
Issue Information :
روزنامه با شماره پیاپی سال 2010
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Abstract :
The efficacy of a previously developed antioxidative potato protein hydrolysate (PPH) for the stabilisation of oil droplets and inhibition of lipid oxidation in soybean oil-in-water (O/W) emulsions was investigated. Emulsions (10% lipid, pH 7.0) with PPH-coated oil droplets were less stable than those produced with Tween 20 (P < 0.05). However, the presence of PPH, whether added before or after homogenisation with Tween 20, retarded emulsion oxidation, showing reduced formation of peroxides up to 53.4% and malonaldehyde-equivalent substances up to 70.8% after 7-d storage at 37 °C (P < 0.05), when compared with PPH-free emulsions. In the emulsions stabilised by PPH + Tween 20, 8–15% of PPH was distributed at the interface. Adjustment of the pH from 3 to 7 markedly increased ζ-potential of such emulsions (P < 0.05). Inhibition of lipid oxidation by PPH in soybean O/W emulsions can be attributed to both chemical and physical (shielding) actions.
Keywords :
antioxidant , Potato protein hydrolysate , lipid oxidation , emulsion
Journal title :
Food Chemistry
Journal title :
Food Chemistry
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