PDF(Pubmed)
Abstract：
In this study, the whey protein isolate-high-methoxyl pectin (WPI-HMP) complex prepared by electrostatic interaction was utilized as an emulsifier in the preparation of docosahexaenoic acid (DHA) algal oils in order to improve their physicochemical properties and oxidation stability. The results showed that the emulsions stabilized using the WPI-HMP complex across varying oil-phase volume fractions (30-70%) exhibited consistent particle size and enhanced stability compared to emulsions stabilized solely using WPI or HMP at different ionic concentrations and heating temperatures. Furthermore, DHA algal oil emulsions stabilized using the WPI-HMP complex also showed superior storage stability, as they exhibited no discernible emulsification or oil droplet overflow and the particle size variation remained relatively minor throughout the storage at 25 °C for 30 days. The accelerated oxidation of the emulsions was assessed by measuring the rate of DHA loss, lipid hydroperoxide levels, and malondialdehyde levels. Emulsions stabilized using the WPI-HMP complex exhibited a lower rate of DHA loss and reduced levels of lipid hydroperoxides and malondialdehyde. This indicated that WPI-HMP-stabilized Pickering emulsions exhibit a greater rate of DHA retention. The excellent stability of these emulsions could prove valuable in food processing for DHA nutritional enhancement.
摘要：
在这项研究中,通过静电相互作用制备的乳清分离蛋白-高甲氧基果胶（WPI-HMP）复合物被用作制备二十二碳六烯酸（DHA）藻油的乳化剂，以改善其理化性质和氧化稳定性。结果表明,与仅使用WPI或HMP在不同离子浓度和加热温度下稳定的乳液相比,使用WPI-HMP复合物在不同油相体积分数(30-70%)稳定的乳液表现出一致的粒度和增强的稳定性。此外，使用WPI-HMP复合物稳定的DHA藻油乳液也显示出优异的储存稳定性，因为它们没有表现出可辨别的乳化或油滴溢出,并且在25°C下储存30天的整个过程中粒度变化保持相对较小。通过测量DHA损失率来评估乳液的加速氧化，脂质过氧化氢水平，和丙二醛水平。使用WPI-HMP复合物稳定的乳剂表现出较低的DHA损失率和降低的脂质氢过氧化物和丙二醛水平。这表明WPI-HMP稳定的Pickering乳液表现出更高的DHA保留率。这些乳液的优异稳定性可以证明在食品加工中用于DHA营养增强的价值。
