文章基本信息

标题：Comparison of Oxidative and Physical Stabilities of Conjugated Linoleic Acid Emulsions Stabilized by Glycosylated Whey Protein Hydrolysates via Two Pathways
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作者：Meng Li ; Jinzhe Li ; Yuxuan Huang 等
期刊名称：Foods
电子版ISSN：2304-8158
出版年度：2022
卷号：11
期号：13
DOI：10.3390/foods11131848
语种：English
出版社：MDPI Publishing
摘要：The objective of the research was to analyze and compare the oxidative and physical stabilities of conjugated linoleic acid (CLA) emulsions stabilized by two glycosylated hydrolysates (GPP-A and GPP-B) that were formed via two different pathways. This study showed that GPP-A exhibited higher browning intensity and DPPH radical scavenging ability in comparison with GPP-B. Moreover, the CLA emulsion formed by GPP-A exhibited a lower creaming index, average particle size, primary and secondary oxidative products, in comparison with GPP-B-loaded emulsion. However, the GPP-A-loaded emulsion showed a higher absolute potential and fraction of interfacial adsorption than that of the CLA emulsion formed by GPP-B. Therefore, the CLA emulsion formed by GPP-A exhibited stronger stabilities in comparison with the GPP-B-loaded emulsion. These results suggested that GPP-A showed an emulsification-based delivery system for embedding CLA to avoid the loss of biological activities. Additionally, the development of CLA emulsions could exert its physiological functions and prevent its oxidation.
关键词：enwhey protein isolateconjugated linoleic acidemulsionglycosylated hydrolysatesoxidative stabilityphysical stability