Effect of porcine bone protein hydrolysates on the emulsifying and oxidative stability of oil-in-water emulsions

Effect of porcine bone protein hydrolysates on the emulsifying and oxidative stability of... 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 http://www.deepdyve.com/assets/images/DeepDyve-Logo-lg.png Geoderma Elsevier

Effect of porcine bone protein hydrolysates on the emulsifying and oxidative stability of oil-in-water emulsions

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Publisher
Elsevier
Copyright
Copyright © 2017 Elsevier B.V.
ISSN
0016-7061
eISSN
1872-6259
D.O.I.
10.1016/j.colsurfa.2017.11.061
Publisher site
See Article on Publisher Site

Abstract

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

Journal

GeodermaElsevier

Published: Feb 15, 2019

References

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