Physical and oxidative stability of fish oil-in-water emulsions stabilized with β-lactoglobulin and pectin
Physical and oxidative stability of fish oil-in-water emulsions stabilized with β-lactoglobulin and pectin
复制标题
DOI：
10.1021/jf800574s
复制
发表时间：
2008-07-23
影响因子：
6.1
通讯作者：
Decker, Eric A.
中科院分区：
文献类型：
--
作者：
Katsuda, Marly S.;McClements, D. J.;Decker, Eric A.
脂肪酸的氧化可以通过工程化水包油乳液液滴的表面以减少水相助氧化剂和脂质之间的相互作用来抑制。本研究的目的是评估由β-乳球蛋白和柑橘或甜菜果胶组成的多层乳化剂系统稳定的乳液是否可以产生具有良好的物理和氧化稳定性的水包鱼油乳液。将甜菜果胶与柑橘果胶进行比较，因为甜菜果胶含有已知的抗氧化剂阿魏酸。用β-乳球蛋白制备初级鲱鱼水包油乳液，果胶在pH 3.5下静电沉积在该乳球蛋白上。用1%油、0.05% β-乳球蛋白和0.06%果胶制备的乳液在长达16天内物理稳定。如通过监测脂质过氧化氢和顶空丙醛形成所确定的，用β-乳球蛋白和柑橘果胶的多层系统制备的乳液比仅用β-乳球蛋白稳定的乳液更稳定。用β-乳球蛋白和甜菜果胶的多层系统制备的乳液比单独用β-乳球蛋白稳定的乳液稳定性差，尽管在甜菜果胶中存在阿魏酸。具有甜菜果胶的乳液的较低氧化稳定性可能是由于其较高的铁和铜浓度，这将产生氧化应激，其将克服阿魏酸的抗氧化能力。这些数据表明，含有ω-3脂肪酸的水包油乳液的氧化稳定性可以通过使用含有低金属浓度的果胶的多层乳液系统来改善。
The oxidation of fatty acids can be inhibited by engineering the surface of oil-in-water emulsion droplets to decrease interactions between aqueous phase prooxidants and lipids. The objective of this research was to evaluate whether emulsions stabilized by a multilayer emulsifier systems consisting of beta-lactoglobulin and citrus or sugar beet pectin could produce fish oil-in-water emulsions that had good physical and oxidative stability. Sugar beet pectin was compared to citrus pectin because the sugar beet pectin contains the known antioxidant, ferulic acid. A primary Menhaden oil-in-water emulsion was prepared with beta-lactoglobulin upon which the pectins were electrostatically deposited at pH 3.5. Emulsions prepared with 1% oil, 0.05% beta-lactoglobulin, and 0.06% pectins were physically stable for up to 16 days. As determined by monitoring lipid hydroperoxide and headspace propanal formation, emulsions prepared with the multilayer system of P-lactoglobulin and citrus pectin were more stable than emulsions stabilized with P-lactoglobulin alone. Emulsions prepared with the multilayer system of beta-lactoglobulin and sugar beet pectin were less stable than emulsions stabilized with beta-lactoglobulin alone despite the presence of ferulic acid in the sugar beet pectin. The lower oxidative stability of the emulsions with the sugar beet pectin could be due to its higher iron and copper concentrations which would produce oxidative stress that would overcome the antioxidant capacity of ferulic acid. These data suggest that the oxidative stability of oil-in-water emulsions containing omega-3 fatty acids could be improved by the use of multilayer emulsion systems containing pectins with low metal concentrations.