Ultra-High Pressure Homogenization improves oxidative stability and interfacial properties of soy protein isolate-stabilized emulsions

被引：74

作者：

Fernandez-Avila, C. ^{[1
]}

Trujillo, A. J. ^{[1
]}

机构：

[1] Univ Autonoma Barcelona, Fac Vet, Dept Ciencia Anim & Dels Aliments, CERPTA,XaRTA,TECNIO,MALTA Consolider, Barcelona, Spain

来源：

FOOD CHEMISTRY | 2016年 / 209卷

关键词：

Emulsion; Ultra-High Pressure Homogenization; Lipid oxidation; Interfacial properties; Soy protein; IN-WATER EMULSIONS; LIPID OXIDATION; RHEOLOGICAL PROPERTIES; ANTIOXIDANT ACTIVITY; WHEY; RESVERATROL; IMPACT;

D O I：

10.1016/j.foodchem.2016.04.019

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

Ultra-High Pressure Homogenization (100-300 MPa) has great potential for technological, microbiological and nutritional aspects of fluid processing. Its effect on the oxidative stability and interfacial properties of oil-in-water emulsions prepared with 4% (w/v) of soy protein isolate and soybean oil (10 and 20%, v/v) were studied and compared to emulsions treated by conventional homogenization (15 MPa). Emulsions were characterized by particle size, emulsifying activity index, surface protein concentration at the interface and by transmission electron microscopy. Primary and secondary lipid oxidation products were evaluated in emulsions upon storage. Emulsions with 20% oil treated at 100 and 200 MPa exhibited the most oxidative stability due to higher amount of oil and protein surface load at the interface. This manuscript addresses the improvement in oxidative stability in emulsions treated by UHPH when compared to conventional emulsions. (C) 2016 Elsevier Ltd. All rights reserved.

引用

页码：104 / 113

页数：10

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