LI Yue, LIU Qian, CHEN Yi-chun, KONG Bao-hua, XIA Xiu-fang. Effects of porcine plasma protein hydrolysates on oxidation stability of oil-in-water emulsions[J]. Science and Technology of Food Industry, 2017, (16): 24-28. DOI: 10.13386/j.issn1002-0306.2017.16.006
Citation: LI Yue, LIU Qian, CHEN Yi-chun, KONG Bao-hua, XIA Xiu-fang. Effects of porcine plasma protein hydrolysates on oxidation stability of oil-in-water emulsions[J]. Science and Technology of Food Industry, 2017, (16): 24-28. DOI: 10.13386/j.issn1002-0306.2017.16.006

Effects of porcine plasma protein hydrolysates on oxidation stability of oil-in-water emulsions

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  • Received Date: February 06, 2017
  • Potential effects of porcine plasma protein hydrolysates ( PPPH) on oxidative stability of oil-in-water type ( O/W) emulsions were investigated during the storage. Different concentration of PPPH ( 0 ~ 20 mg/m L) were added to rapeseed O/W emulsions which used Tween-20 as the emulsifier.The changes of tryptophan fluorescence spectroscopy, conjugated diene ( CD) and thiobarbituric acid-reactive substances ( TBARS) values of the emulsions were determined during 010 days which storage at 37 ℃.The results showed that the oxidative degradation of tryptophan residues occurred as an early event in protein oxidation whereas fluorescent protein oxidation product ( FP) formed later as secondary protein oxidation products. In addition, compared with the control group, the treatment group with the addition of 2.5 mg/m L PPPH had the highest tryptophan fluorescence intensity and FP ( p < 0.05) , while having the lowest CD and TBARS values ( p < 0.05) . At the same time, the significant negative correlations were found between tryptophan fluorescence and CD. In conclusion, PPPH could significant increase the stability of oil-in-water type emulsions, the antioxidant properties of PPPH at the interface of emulsion droplets would render them suitable as natural antioxidants in some food products.
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