Role of continuous phase protein on the oxidative stability of fish oil-in-water emulsions

Journal of Agricultural and Food Chemistry
Habibollah FarajiEric A Decker

Abstract

Whey protein isolate (WPI), soy protein isolate (SPI), and sodium caseinate (CAS) can inhibit lipid oxidation when they produce a positive charge at the interface of emulsion droplets. However, when proteins are used to stabilize oil-in-water emulsions, only a fraction of them actually absorb to the emulsion droplets, with the rest remaining in the continuous phase. The impact of these continuous phase proteins on the oxidative stability of protein-stabilized emulsions is not well understood. WPI-stabilized menhaden oil-in-water emulsions were prepared by high-pressure homogenization. In some experiments WPI was removed from the continuous phase of the emulsions through repeated centrifugation and resuspension of the emulsion droplets (washed emulsion). Unwashed emulsions were more oxidatively stable than washed emulsions at pH 7.0, suggesting that continuous phase proteins were antioxidative. The oxidative stability of emulsions containing different kinds of protein in the continuous phase decreased in the order SPI > CAS > WPI, as determined by both hydroperoxide and headspace propanal formation. Iron-binding studies showed that the chelating ability of the proteins decreased in the order CAS > SPI > WPI. The free sulfhydryls...Continue Reading

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Citations

Apr 13, 2011·Journal of Agricultural and Food Chemistry·Claire BertonClaude Genot
Feb 14, 2012·Journal of Agricultural and Food Chemistry·Atikorn PanyaEric A Decker
Aug 16, 2012·Journal of Agricultural and Food Chemistry·Claire BertonClaude Genot
May 9, 2008·Critical Reviews in Food Science and Nutrition·Ryan J EliasEric A Decker
Apr 15, 2011·Critical Reviews in Food Science and Nutrition·Yue-E SunChao Li
Jul 26, 2013·Journal of Nutritional Science and Vitaminology·Jungmi KimEunju Park
Jan 10, 2012·Annual Review of Food Science and Technology·Amit Taneja, Harjinder Singh
Apr 25, 2007·Critical Reviews in Food Science and Nutrition·Wilailuk ChaiyasitEric A Decker
Mar 11, 2015·Journal of the Science of Food and Agriculture·María FreireFrancisco Jiménez-Colmenero
Sep 29, 2015·Journal of Agricultural and Food Chemistry·Jiayi Yang, Youling L Xiong
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Apr 9, 2013·Food Chemistry·Olga A KarkaniVassilis Kiosseoglou
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