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Interfacial Adsorption of Antioxidative Potato Peptides Improving the Oxidation Stability of Oil-in-Water Emulsions by Joint Physical and Chemical Actions By Dr.Cheng Yu

Oil-in-water emulsions are common biphasic dispersions that exist in food products. Oxidation is a common problem for this type of food emulsions. To improve the oxidative stability of O/W emulsions, various antioxidants are incorporated. Recently, a lot of protein hydrolysates or mixed peptides have been used as antixidants to inhibit lipid oxidation in emulsion systems. However, the mechanisms by which peptides retard lipid oxidation in emulsified foods have not been clearly elucidated.

In our project accomplished recently, the efficacy and mechanism of antioxidative potato protein hydrolysate (PPH) for the inhibition of lipid oxidation in soybean oil-in-water (O/W) emulsions was investigated. Our results demonstrate for the first time that inhibition of lipid oxidation by PPH in soybean O/W emulsions is due to both chemical and physical actions. Peptides with different molecular weight and polarity that adsorb on the surface of oil droplets and partition in the emulsion interface play an important role in inhibiting lipid oxidation. These steric hindrance and possibly electrostatic and shielding effects are complemented by the radical scavenging activity of peptides thereby jointly contributing to the stabilization of the soybean O/W emulsion system. Our research would aid in the development of emulsion formulations and processing strategies to maximize food product stability and nutritive value.

The project was supported by the National Natural Science Foundation of China (Grant 31301422 and 20976071) and the Natural Science Foundation of Jiangsu Province (Grant BK20130494).

Returns〗 Hits: Date:2016-12-28
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