Effect of high-pressure processing enzymatic hydrolysates of soy protein isolate on the emulsifying and oxidative stability of myofibrillar protein-prepared oil-in-water emulsions.
emulsifying property
high hydrostatic pressure
hydrolysates
myofibrillar proteins
oxidative stability
soy protein isolate
Journal
Journal of the science of food and agriculture
ISSN: 1097-0010
Titre abrégé: J Sci Food Agric
Pays: England
ID NLM: 0376334
Informations de publication
Date de publication:
Aug 2020
Aug 2020
Historique:
received:
01
12
2019
revised:
29
02
2020
accepted:
28
04
2020
pubmed:
29
4
2020
medline:
29
1
2021
entrez:
29
4
2020
Statut:
ppublish
Résumé
Oil-in-water (O/W) emulsions are thermodynamically unstable and are easily oxidized. Recently, protein hydrolysates have been used to enhance the emulsifying and oxidative stability of emulsions. High-pressure processing (HPP) enzymatic hydrolysates of soy protein isolate have higher bioactivities. The objective of the study was to investigate the effects of various soy protein isolate hydrolysate (SPIH) concentrations obtained during different 4 h pressure treatments on improving the emulsifying and oxidative stability of myofibrillar protein (MP) emulsions. Emulsions with 4 mg mL SPIH obtained under HPP could improve the emulsifying and oxidative stability of MP-prepared O/W emulsions.
Sections du résumé
BACKGROUND
BACKGROUND
Oil-in-water (O/W) emulsions are thermodynamically unstable and are easily oxidized. Recently, protein hydrolysates have been used to enhance the emulsifying and oxidative stability of emulsions. High-pressure processing (HPP) enzymatic hydrolysates of soy protein isolate have higher bioactivities. The objective of the study was to investigate the effects of various soy protein isolate hydrolysate (SPIH) concentrations obtained during different 4 h pressure treatments on improving the emulsifying and oxidative stability of myofibrillar protein (MP) emulsions.
RESULTS
RESULTS
Emulsions with 4 mg mL
CONCLUSIONS
CONCLUSIONS
SPIH obtained under HPP could improve the emulsifying and oxidative stability of MP-prepared O/W emulsions.
Substances chimiques
Emulsifying Agents
0
Emulsions
0
Oils
0
Protein Hydrolysates
0
Soybean Proteins
0
Water
059QF0KO0R
Types de publication
Evaluation Study
Journal Article
Langues
eng
Sous-ensembles de citation
IM
Pagination
3910-3919Subventions
Organisme : Central Guided Local Science and Technology Development Project in 2017
ID : YDZX20172300004490
Informations de copyright
© 2020 Society of Chemical Industry.
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