Colloids and Surfaces A 538 (2018) 757–764 Contents lists available at ScienceDirect Colloids and Surfaces A journal homepage: www.elsevier.com/locate/colsurfa Eﬀect of porcine bone protein hydrolysates on the emulsifying and oxidative stability of oil-in-water emulsions ⁎ ⁎ Haotian Liu, Yuanyuan Li, Xinping Diao, Baohua Kong , Qian Liu College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China GR APHICAL A BSTRACT ARTICLE I NFO ABSTRACT Keywords: This research evaluated the eﬀects of porcine bone protein hydrolysate (PBPH) at diﬀerent concentrations (0, Porcine bone protein hydrolysate 0.25, 0.5, 0.75, and 1% w/v) on the emulsifying and oxidative stability of oil-in-water (O/W) emulsions. The Oil-in-water emulsion emulsifying ability was ﬁrst increased and then decreased with an increase in the PBPH concentrations, and the Emulsifying stability emulsion with 0.75% PBPH displayed the highest emulsifying activity index and emulsion stability index Oxidative stability (p< 0.05). The results obtained for the peroxide values and thiobarbituric acid-reactive substances showed that the addition of PBPH signiﬁcantly increased the inhibition of the lipid oxidation of the emulsion during 14 d of storage. The addition of PBPH signiﬁcantly reduced the zeta-potential and particle size, and the highest zeta- potential and the smallest particle size were found in
Colloids and Surfaces A: Physicochemical and Engineering Aspects – Elsevier
Published: Feb 5, 2018
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