浒苔酶解多糖对鱼油水乳状液物理及氧化稳定性的影响。
Effect of enzymatic degraded polysaccharides from Enteromorpha prolifera on the physical and oxidative stability of fish oil-in-water emulsions.
机构信息
School of Food Science and Biotechnology, Zhejiang Gongshang University, 18, Xuezheng Street, Xiasha, Hangzhou, Zhejiang, 310018, PR China; Zhoushan Institute for Food and Drug Inspection and Testing, 49 Honglu Road, Beichan, Baiquan, Zhoushan, Zhejiang 316012, PR China.
School of Food Science and Biotechnology, Zhejiang Gongshang University, 18, Xuezheng Street, Xiasha, Hangzhou, Zhejiang, 310018, PR China.
出版信息
Food Chem. 2020 Aug 30;322:126774. doi: 10.1016/j.foodchem.2020.126774. Epub 2020 Apr 9.
To explore the potential application of enzymatic degraded polysaccharides from Enteromorpha prolifra (EEP) as antioxidant in fish oils, a stable fish oil emulsion system incorporating EEP was established. Effects of emulsifier (Tween 80, gum arabic and lecithin) and EEP concentration on the physical characteristics of fish oil emulsions were investigated. The results indicated that Tween 80 was the best choice, and 1% (w/w) of EEP was the optimum concentration for the preparation of fish oil emulsions. Influence of EEP on the oxidative stability and physical stability of fish oil emulsions was compared with that of antioxidants V and TBHQ by determining the physical properties, lipid hydroperoxide formation, secondary reaction products formation, pH and long chain polyunsaturated fatty acid content, during storage at 45 °C. The results indicated that the fish oil emulsion system (5% oil, 1% EEP and 1% Tween 80, w/w) possessed good physical and oxidative stabilities.
为了探索浒苔酶解多糖（EEP）作为抗氧化剂在鱼油中的潜在应用，建立了一个含有 EEP 的稳定鱼油乳液体系。研究了乳化剂（吐温 80、阿拉伯胶和卵磷脂）和 EEP 浓度对鱼油乳液物理特性的影响。结果表明，吐温 80 是最佳选择，1%（w/w）EEP 是制备鱼油乳液的最佳浓度。通过测定物理性质、脂质氢过氧化物形成、次级反应产物形成、pH 值和长链多不饱和脂肪酸含量，比较了 EEP 对鱼油乳液氧化稳定性和物理稳定性的影响与抗氧化剂 V 和 TBHQ 的影响，在 45°C 下储存。结果表明，含 5%油、1%EEP 和 1%Tween 80（w/w）的鱼油乳液体系具有良好的物理和氧化稳定性。
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