کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
7593437 | 1492116 | 2015 | 9 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Influence of protein type on oxidation and digestibility of fish oil-in-water emulsions: Gliadin, caseinate, and whey protein
ترجمه فارسی عنوان
تأثیر نوع پروتئین بر اکسیداسیون و هضم امولسیون های روغن ماهی در آب: گلیادین، کازئین و پروتئین آب پنیر
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کلمات کلیدی
گلیادین گندم، کازئین سدیم، ایزوله پروتئین آب پنیر، امولسیون پایداری اکسیداتیو، هضم لیپید،
موضوعات مرتبط
مهندسی و علوم پایه
شیمی
شیمی آنالیزی یا شیمی تجزیه
چکیده انگلیسی
The influence of three surface-active proteins on the oxidative stability and lipase digestibility of emulsified Ï-3 oils was examined: deamidated wheat gliadin (gliadin); sodium caseinate (CN); whey protein isolate (WPI). Gliadin and WPI were more effective at inhibiting lipid oxidation (hydroperoxides and TBARS) of fish oil-in-water emulsions than CN. Protein oxidation during storage was determined by measuring the loss of tryptophan fluorescence. The CN-emulsions exhibited the highest loss of tryptophan fluorescence during aging, as well as the highest amount of lipid oxidation. Potential reasons for the differences in oxidative stability of the emulsions with different proteins include differences in interfacial film thickness, protein chelating ability, and antioxidant amino acids profiles. During in vitro digestion, gliadin-stabilized emulsions had the lowest digestion rate of the three proteins. These results have important implications for using proteins to fabricate emulsion-based delivery systems for Ï-3 oils.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Chemistry - Volume 175, 15 May 2015, Pages 249-257
Journal: Food Chemistry - Volume 175, 15 May 2015, Pages 249-257
نویسندگان
Chaoying Qiu, Mouming Zhao, Eric Andrew Decker, David Julian McClements,