CHEN Xian-xin, MA Xiao-yu, ZHU Wen-ting, TANG Xiao-ming, ZHU Xue-mei, XIONG Hua, BAI Chun-qing. Study on the interfacial property,physical and oxidative stability of emulsions stabilized by whey protein[J]. Science and Technology of Food Industry, 2016, (04): 155-159. doi: 10.13386/j.issn1002-0306.2016.04.022
Citation:
CHEN Xian-xin, MA Xiao-yu, ZHU Wen-ting, TANG Xiao-ming, ZHU Xue-mei, XIONG Hua, BAI Chun-qing. Study on the interfacial property,physical and oxidative stability of emulsions stabilized by whey protein[J]. Science and Technology of Food Industry, 2016, (04): 155-159. doi: 10.13386/j.issn1002-0306.2016.04.022
CHEN Xian-xin, MA Xiao-yu, ZHU Wen-ting, TANG Xiao-ming, ZHU Xue-mei, XIONG Hua, BAI Chun-qing. Study on the interfacial property,physical and oxidative stability of emulsions stabilized by whey protein[J]. Science and Technology of Food Industry, 2016, (04): 155-159. doi: 10.13386/j.issn1002-0306.2016.04.022
Citation:
CHEN Xian-xin, MA Xiao-yu, ZHU Wen-ting, TANG Xiao-ming, ZHU Xue-mei, XIONG Hua, BAI Chun-qing. Study on the interfacial property,physical and oxidative stability of emulsions stabilized by whey protein[J]. Science and Technology of Food Industry, 2016, (04): 155-159. doi: 10.13386/j.issn1002-0306.2016.04.022
In this study,whey protein and corn oil were used to prepare oil-in-water(O/W) emulsions using high-pressure homogenization. The effects of whey protein concentration(0.45%~3.60%) and ionic strength(250 mmol/L Na Cl) on the interfacial property,physical and oxidative stability of emulsions were investigated.The results showed that increasing whey protein concentration lead to decrease in the particle size,creaming index,peroxide value(POV) and thiobarbituric acid reactive substances(TBARS),and increase in interfacial protein concentration and potential. Addition of 250 mmol/L Na Cl contributed to increase in the particle size,creaming index, interfacial protein concentration, potential, POV and TBARS values of the emulsions. These findings indicated that the physical and oxidative stability of the emulsions could be improved by increasing the interfacial protein concentration or decreasing ionic strength.
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