Physical and oxidative stability of chicken oil-in-water emulsion stabilized by chicken protein hydrolysates

被引：2
作者：
Chai, Xianghua [1 ]
Wu, Kegang [1 ]
Chen, Chun [1 ,2 ]
Duan, Xuejuan [1 ]
Yu, Hongpeng [1 ]
Liu, Xiaoli [1 ]
机构：
[1] Guangdong Univ Technol, Sch Chem Engn & Light Ind, 100 Waihuan Xi Rd, Guangzhou 510006, Peoples R China
[2] South China Univ Technol, Sch Food Sci & Engn, Guangzhou, Peoples R China
来源：
FOOD SCIENCE & NUTRITION | 2020年 / 8卷 / 01期
关键词：
chicken protein hydrolysates; oil-in-water emulsions; oxidative stability; physical stability; AMINO-ACID-COMPOSITION; FUNCTIONAL-PROPERTIES; ANTIOXIDANT ACTIVITY; LIPID OXIDATION; EMULSIFYING PROPERTIES; FISH-OIL; PEPTIDES; HYDROPHOBICITY; IDENTIFICATION; SOLUBILITY;
D O I：
10.1002/fsn3.1316
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
The emulsifying and antioxidant properties of chicken protein hydrolysates for the physical and oxidative stabilization of chicken oil-in-water emulsion were investigated. The chicken protein pepsin hydrolysates obtained at reaction temperature of 33celcius, 1.8% enzyme addition, liquid-solid ratio of 5:1, and reaction time of 4h, showed the DPPH radical scavenging rate of 92.12% and emulsion stability index of 0.07. The hydrolysate exerted significantly improved antioxidant activity and emulsion ability compared to the native chicken protein. The amino acid composition analysis indicated that the contents of hydrophobic amino acids including tyrosine, phenylalanine, and tryptophan were increased after hydrolysis, which contributed to the higher hydrophobicity and antioxidant activity of chicken hydrolysates. The results suggested that the chicken protein hydrolysates could be used as an alternative protein emulsifier for the production of oxidatively stable chicken oil-in-water emulsion.
引用
收藏
页码：371 / 378
页数：8
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