Insight into the emulsifying properties of DHA-enriched phospholipids from large yellow croaker (Larimichthys Crocea) roe

被引：18
作者：
Huang, Luyao [1 ,2 ]
Lu, Xiaodan [1 ,2 ]
Zhang, Lingyun [1 ,2 ]
Liang, Peng [1 ,2 ,3 ]
机构：
[1] Minist Educ, Engn Res Ctr Fujian Taiwan Special Marine Food Pr, Fuzhou 350002, Fujian, Peoples R China
[2] Fujian Agr & Forestry Univ, Coll Food Sci, 15 Shangxiadian Rd, Fuzhou 350002, Fujian, Peoples R China
[3] Fujian Agr & Forestry Univ, Key Lab Marine Biotechnol Fujian Prov, Inst Oceanol, Fuzhou 350002, Peoples R China
来源：
LWT-FOOD SCIENCE AND TECHNOLOGY | 2021年 / 150卷
基金：
中国国家自然科学基金;
关键词：
Large yellow croaker roe; Phospholipids; Astaxanthin; Nanoemulsions; PHYSICAL STABILITY; OIL; NANOEMULSIONS; EMULSIONS; PROTEIN; STORAGE; PECTIN; ENCAPSULATION; POLYSACCHARIDES; OPTIMIZATION;
D O I：
10.1016/j.lwt.2021.111984
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
Large yellow croaker roe phospholipid (LYCRPLs) is a kind of multi-functional marine phospholipids. Advanced insights into its emulsifying properties and stability require a deeper exploring. In this study, the chemical composition of LYCRPLs, egg yolk phospholipids (EYPLs) and soybean phospholipids (SPLs) were determined, and their emulsifying properties were investigated systematically. Results suggested that the contents of eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) in LYCRPLs were the highest (39.35 +/- 1.05%) and LYCRPLs had a different phospholipid composition compared with EYPLs and SPLs, but FTIR analysis shows there was no significant difference in the composition of the main functional groups among LYCRPLs, EYPLs and SPLs. Meanwhile, the initial astaxanthin nanoemulsions showed small particle size (0.23-0.27 mu m) and had the lowest surface tension (34.29 +/- 0.33 mN/m). Furthermore, LYCRPLs was the best one when they prevented nanoemulsions aggregation and phase separation. Findings indicate that LYCRPLs might be used as a reasonable emulsifier in the future.
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页数：11
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