کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
7588922 | 1492089 | 2016 | 39 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Physical and oxidative stability of fish oil-in-water emulsions stabilized with fish protein hydrolysates
ترجمه فارسی عنوان
پایداری فیزیکی و اکسیداتیو امولسیون روغن در آب با تثبیت هیدرولیزات پروتئین ماهی
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کلمات کلیدی
امگا 3، پروتئین ماهی هیدرولیزات، امولسیون روغن در آب، پایداری فیزیکی، پایداری اکسیداتیو،
موضوعات مرتبط
مهندسی و علوم پایه
شیمی
شیمی آنالیزی یا شیمی تجزیه
چکیده انگلیسی
The emulsifying and antioxidant properties of fish protein hydrolysates (FPH) for the physical and oxidative stabilization of 5% (by weight) fish oil-in-water emulsions were investigated. Muscle proteins from sardine (Sardina pilchardus) and small-spotted catshark (Scyliorhinus canicula) were hydrolyzed to degrees of hydrolysis (DH) of 3-4-5-6% with subtilisin. Sardine hydrolysates with low DH, 3% and 4%, presented the most effective peptides to physically stabilize emulsions with smaller droplet size. This implied more protein adsorbed at the interface to act as physical barrier against prooxidants. This fact might also be responsible for the higher oxidative stability of these emulsions, as shown by their lowest peroxide value and concentration of volatiles such as 1-penten-3-one and 1-penten-3-ol. Among the hydrolysates prepared from small-spotted catshark only the hydrolysate with DH 3% yielded a physically stable emulsion with low concentration of unsaturated aldehydes. These results show the potential of FPH as alternative protein emulsifiers for the production of oxidatively stable fish oil-in-water emulsions.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Chemistry - Volume 203, 15 July 2016, Pages 124-135
Journal: Food Chemistry - Volume 203, 15 July 2016, Pages 124-135
نویسندگان
Pedro J. GarcÃa-Moreno, Antonio Guadix, Emilia M. Guadix, Charlotte Jacobsen,