Key Laboratory of Dairy Science (Northeast Agriculture University), Ministry of Education, College of Food Science and Technology, Harbin 150030, PR China.
Key Laboratory of Dairy Science (Northeast Agriculture University), Ministry of Education, College of Food Science and Technology, Harbin 150030, PR China.
Food Chem. 2021 Nov 15;362:130212. doi: 10.1016/j.foodchem.2021.130212. Epub 2021 May 27.
Conjugated linoleic acid contains unsaturated fatty acids with multiple bioactivities, but it has poor oxidative and physical stabilities. Its emulsion was fabricated with glycosylated whey protein isolate and hydrolysates of glycosylated whey protein isolate to enhance its stability. An obvious decrease in peroxide value, thiobarbituric acid-reactive substances, particle size and creaming index of emulsion loaded by hydrolysates of glycosylated protein isolate with the increase of hydrolysis time. However, the absolute value of zeta-potential and interfacial adsorption rate of emulsion stabilized by hydrolysates of glycosylated whey protein isolate, were increased by 10.99 and 16.94% at hydrolysis time of 120 min, compared with emulsion loaded by glycosylated whey protein isolate. Thus, limited hydrolysis of glycosylated whey protein isolate as an effective method, remarkably improved the oxidative and physical stability of emulsion.
共轭亚油酸含有多种具有生物活性的不饱和脂肪酸，但它的氧化和物理稳定性较差。本研究采用糖基化乳清分离蛋白及其水解产物制备共轭亚油酸乳液，以提高其稳定性。随着水解时间的增加，糖基化乳清分离蛋白水解产物负载的乳液的过氧化值、硫代巴比妥酸反应物、粒径和乳状液指数明显降低。然而，在水解 120min 时，与糖基化乳清分离蛋白负载的乳液相比，糖基化乳清蛋白水解产物稳定的乳液的ζ-电位和界面吸附速率的绝对值分别增加了 10.99%和 16.94%。因此，有限水解糖基化乳清蛋白作为一种有效的方法，显著提高了乳液的氧化和物理稳定性。
