International Center of Excellence in Seafood Science and Innovation, Faculty of Agro-Industry, Prince of Songkla University, Hat Yai, Thailand.
J Food Sci. 2022 Jul;87(7):2879-2893. doi: 10.1111/1750-3841.16226. Epub 2022 Jun 15.
The effect of bovine serum albumin (BSA) or whey protein isolate (WPI) at various concentrations (0.5%, 1.5%, and 3%; w/v) on the properties of shrimp oil-in-water emulsion was investigated. Both proteins at 1.5% showed the highest emulsifying properties. Moreover, the combined impact of chitosan (CS) at different levels (0.25%, 0.50%, 0.75%, and 1%; w/v) and 1.5% BSA or 1.5% WPI on emulsion properties was also studied. For the same protein used, those stabilized by BSA and WPI in conjunction with CS solution at 0.5% and 0.25% had the highest emulsion stability index, respectively. During storage for 28 days, the BSA-CSstabilized emulsion had higher turbidity, a*, b* but the lowest L* values compared to the WPI-CS counterpart (p < 0.05). Emulsion stabilized by the BSA-CS complex showed higher stability, as witnessed by lower d and d and lower flocculation factor and coalescence index, but it had a lower negative charge than those stabilized by the WPI-CS complex (p < 0.05). Oil droplets of the BSA-CS-stabilized emulsion showed a lower extent of size enlargement after storage. Rheological studies revealed viscous, shear-thinning, and non-Newtonian behavior of emulsions. Overall, emulsion stabilized by the BSA-CS complex had higher stability than that stabilized by the WPI-CS complex, and the former could maintain the stability of pigment in shrimp oil to some extent. PRACTICAL APPLICATION: Oil from shrimp hepatopancreas is a rich source of both astaxanthin and polyunsaturated fatty acids with health benefits. It can be used for the preparation of food emulsion, such as mayonnaise, with nutraceutical properties. However, emulsion stability determines the quality of the emulsion. The use of protein (bovine serum albumin) in conjunction with polysaccharides, especially chitosan at appropriate concentrations, was proven to improve shrimp oil-in-water emulsion during extended storage. Additionally, chitosan can act as an antioxidant to prevent the degradation of astaxanthin to some extent. This finding could be potentially beneficial to produce emulsion with high stability using protein-chitosan complexes.
研究了牛血清白蛋白（BSA）或乳清蛋白分离物（WPI）在不同浓度（0.5%、1.5%和 3%；w/v）下对虾油/水乳液性质的影响。两种蛋白在 1.5%时表现出最高的乳化性能。此外，还研究了壳聚糖（CS）在不同水平（0.25%、0.50%、0.75%和 1%；w/v）与 1.5%BSA 或 1.5%WPI 联合对乳液性质的综合影响。对于使用相同的蛋白质，在 CS 溶液中以 0.5%和 0.25%稳定的那些与 BSA 和 WPI 结合的蛋白质具有最高的乳液稳定性指数。在储存 28 天期间，与 WPI-CS 相比，BSA-CS 稳定的乳液具有更高的浊度、a*、b*，但 L*值最低（p<0.05）。与 WPI-CS 相比，BSA-CS 复合物稳定的乳液具有更高的稳定性，表现为更低的 d 和 d、更低的絮凝因子和聚结指数，但带负电荷的程度低于 WPI-CS 复合物（p<0.05）。BSA-CS 稳定的乳液中的油滴在储存后尺寸增大的程度较低。流变学研究表明乳液具有粘性、剪切稀化和非牛顿行为。总的来说，BSA-CS 复合物稳定的乳液比 WPI-CS 复合物稳定的乳液具有更高的稳定性，前者在一定程度上可以保持虾油中色素的稳定性。
虾肝胰腺油是虾青素和多不饱和脂肪酸的丰富来源，具有健康益处。它可用于制备具有营养特性的食品乳液，如蛋黄酱。然而，乳液的稳定性决定了乳液的质量。事实证明，在延长储存时间的过程中，使用蛋白质（牛血清白蛋白）与多糖，特别是壳聚糖联合使用，在适当的浓度下，可以改善虾油/水乳液。此外，壳聚糖在一定程度上可以作为抗氧化剂来防止虾青素的降解。这一发现可能有助于使用蛋白质-壳聚糖复合物生产具有高稳定性的乳液。
