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Fabrication egg white gel hydrolysates-stabilized oil-in-water emulsion and characterization of its stability and digestibility
Food Hydrocolloids ( IF 10.7 ) Pub Date : 2020-05-01 , DOI: 10.1016/j.foodhyd.2019.105621
Ziting Ling , Minmin Ai , Quan Zhou , Shanguang Guo , Ledan Zhou , Hong Fan , Yuanyuan Cao , Aimin Jiang

Abstract This paper investigated the properties of egg white protein hydrolysate (EH) prepared from alkali-induced egg white gel as an oil-in-water emulsion stabilizer. The physicochemical properties of EH, including Fourier transform infrared (FTIR), surface hydrophobicity, particle size, zeta potential and polydispersity index were investigated. Meanwhile, the microstructure, emulsion stability, oil oxidative stability, in vitro digestive stability and antioxidant activity of emulsion prepared by EH were evaluated. Results suggested that the surface hydrophobicity of EH decreased due to the destruction of hydrophobic groups, and the particle size of most hydrolysates ranged from 124.24 to 197.7 nm, except neutrase and alcalase hydrolysates. FTIR revealed that the strength of each peak increased significantly after hydrolysis owing to the break of structure and peptide bond. Most EH-stabilized emulsions were stable against droplets aggregation as influenced by temperature, and emulsion prepared from trypsin hydrolysate exhibited better ionic strength and storage stability. Emulsion stabilized by trypsin and alcalase hydrolysates delayed the lipids oxidation during storage. Droplet aggregation occurred to emulsions after in vitro digestion due to the destruction of the emulsion structure and the accumulation of proteins and lipids, and the release rate of free fatty acids ranged from 55.72% to 77.29% in the 2 h vitro intestine digestion for six different emulsions. Additionally, most digested EH-stabilized emulsion enhanced its ability to scavenge DPPH, ABTS and O2− free radical, owing to the formation of antioxidant peptides. These results suggest that EH can be as a potential stabilizer for emulsions, especially trypsin hydrolysate, and possesses antioxidant properties after digestion.

中文翻译:

蛋清凝胶水解物稳定的水包油乳液的制备及其稳定性和消化率表征

摘要 研究了碱诱导蛋清凝胶制备的蛋清蛋白水解物(EH)作为水包油型乳化稳定剂的性质。研究了 EH 的理化性质,包括傅里叶变换红外 (FTIR)、表面疏水性、粒径、zeta 电位和多分散指数。同时,对EH制备的乳液的微观结构、乳液稳定性、油品氧化稳定性、体外消化稳定性和抗氧化活性进行了评价。结果表明,由于疏水基团的破坏,EH 的表面疏水性降低,除中性酶和碱性蛋白酶水解产物外,大多数水解产物的粒径范围为 124.24 至 197.7 nm。FTIR 表明,由于结构和肽键的断裂,水解后每个峰的强度显着增加。大多数 EH 稳定的乳液对受温度影响的液滴聚集是稳定的,并且由胰蛋白酶水解物制备的乳液表现出更好的离子强度和储存稳定性。由胰蛋白酶和碱性蛋白酶水解物稳定的乳液在储存过程中延迟了脂质氧化。由于乳液结构的破坏和蛋白质和脂质的积累,乳液在体外消化后发生液滴聚集,6种不同的体外肠道消化2 h游离脂肪酸的释放率为55.72%~77.29%。乳液。此外,大多数消化的 EH 稳定乳液增强了其清除 DPPH、ABTS 和 O2− 自由基的能力,由于抗氧化肽的形成。这些结果表明 EH 可以作为乳液的潜在稳定剂,尤其是胰蛋白酶水解物,并且在消化后具有抗氧化特性。
更新日期:2020-05-01
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