Effect of different protein hydrolysates on the antioxidant in the soybean oil-in-water emulsion

Effect of soy protein hydrolysate, whey protein hydrolysate and potato protein hydrolysate on the oxidation stability of soybean oil-in-water emulsion was investigated. Lipid oxidation was estimated using 2-thiobarbituric acid reactive substances (TBARS) as indicator. Partition of these hydrolysates was determinded by centrifugation. Also, Molecular weight distribution of these hydrolysates was determined. It was indicated that these protein hydrolystes were able to retard the lipid oxidation of emulsions. A portion of protein hydrolysates was partitioning in the interace of emulsion.Both physical and chemical action of the hydrolysates distributing in the interface of emulsion played an important role in inhibiting lipid oxidation.