Journal
FOOD CHEMISTRY
Volume 120, Issue 1, Pages 101-108Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2009.09.077
Keywords
Antioxidant; Potato protein hydrolysate; Lipid oxidation; Emulsion
Funding
- Ministry of Science and Technology, China [2006AA10Z325, 2007AA10Z323]
- Ministry of Education, China [NCET-07-0377, IRT0627]
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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 malonalclehyde-equivalent substances up to 70.8% after 7-d storage at 37 degrees 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 zeta-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. (C) 2009 Elsevier Ltd. All rights reserved.
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