Effect of Maillard conjugates of peptides and polydextrose on Antarctic krill oil emulsion stability and digestibility

被引：23

作者：

Cui, Fangchao ^{[1
]}

Wang, Qianqian ^{[1
]}

Han, Lingyu ^{[2
]}

Wang, Dangfeng ^{[1
,3
]}

Li, Jianrong ^{[1
]}

Li, Tingting ^{[2
]}

Li, Xuepeng ^{[1
]}

机构：

[1] Bohai Univ, Coll Food Sci & Technol, Natl & Local Joint Engn Res Ctr Storage Proc & Saf, Jinzhou 121013, Liaoning, Peoples R China

[2] Dalian Minzu Univ, Key Lab Biotechnol & Bioresources Utilizat, Minist Educ, Dalian 116029, Liaoning, Peoples R China

[3] Jiangnan Univ, Coll Food Sci & Technol, Wuxi 214122, Jiangsu, Peoples R China

来源：

LWT-FOOD SCIENCE AND TECHNOLOGY | 2023年 / 179卷

关键词：

Antarctic krill oil; Emulsion; Codfish skin collagen peptides; Maillard congujates; Microwave heating; OXIDATIVE STABILITY; ANTIOXIDANT; HYDROLYSATE; PROTEINS; IMPACT; AGENTS;

D O I：

10.1016/j.lwt.2023.114648

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

The Maillard conjugates of cod skin collagen peptide (CSCP) and polydextrose (PDX) were used to stabilize the Antarctic krill oil (AKO) emulsion. First, CSCP-PDX glycoconjugate was prepared using microwave heating (MH) for 20 min, which had a higher grafting rate, wider structure, and better functional characteristics than CSCP-PDX glycoconjugate, which was prepared by traditional wet-heating (WH) after 10 h. Then, Maillard conjugates as an emulsifier improved the stability of AKO emulsion, as shown by the zeta potential, rheology, and so forth. In vitro digestibility indicated that the free fatty acid (FFA) release of MH (20 min)-stabilized emulsion was significantly increased by 5.22% (P < 0.05) compared with that of CSCP-stabilized emulsion, displaying a sustained release in simulated intestinal fluid (SIF). The results of this study highlighted the potential of Maillard conjugates to serve as a useful emulsifier for utilization in the food industry.

引用

页数：14

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