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.
|Number of pages||8|
|State||Published - May 1 2010|
Bibliographical noteFunding 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 ).
- Lipid oxidation
- Potato protein hydrolysate
ASJC Scopus subject areas
- Analytical Chemistry
- Food Science