Improvement of the emulsifying and oxidative stability of myofibrillar protein prepared oil-in-water emulsions by addition of zein hydrolysates

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• 作者：Yuanyuan Li^a ; Baohua Kong^a ; ^{kongbh63@hotmail.com} ; ^{kongbh@163.com} ; Qian Liu^a ; Xiufang Xia^a ; Hongsheng Chen^b
• 关键词：Zein hydrolysate ; Myofibrillar protein ; Oil-in-water emulsion ; Emulsifying stability ; Oxidative stability
• 刊名：Process Biochemistry
• 出版年：2017
• 出版时间：February 2017
• 年：2017
• 卷：53
• 期：Complete
• 页码：116-124
• 全文大小：1645 K
• 卷排序：53

文摘

Zein hydrolysates improve the emulsifying and oxidative stability of MP emulsions. Emulsions with 5 mg/mL ZH had a good ESI and low creaming index. The interfacial membrane in emulsions with ZH was more compact and more massive. The addition of ZH reduced the POV and TBARS of emulsions during storage.