Antioxidant and emulsifying properties of potato protein hydrolysate in soybean oil-in-water emulsions

Yu Cheng, Youling L. Xiong, Jie Chen

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135 Scopus citations


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.

Original languageEnglish
Pages (from-to)101-108
Number of pages8
JournalFood Chemistry
Issue number1
StatePublished - May 1 2010

Bibliographical note

Funding Information:
The study was supported, in part, by the Ministry of Science and Technology, China (Grant Nos. 2006AA10Z325 and 2007AA10Z323 ) and the Ministry of Education, China (Grants No. NCET-07-0377 and No. IRT0627 ).


  • Antioxidant
  • Emulsion
  • Lipid oxidation
  • Potato protein hydrolysate

ASJC Scopus subject areas

  • Analytical Chemistry
  • Food Science


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