Abstract
In the present study, four types of O/W emulsions were prepared by using perilla oil, olive oil, palm oil and sunflower oil as the oil phase, and whey protein isolate was, as the emulsifier. The physical properties were studied, containing particle size, ζ-poten-tial, flocculation index and others. Meanwhile, the oxidation stabilities of different emulsions in storage were compared. The results showed that among the selected emulsions, perilla oil emulsion showed the smaller volume average diameter D4,3 (0.824 μm) and higher ζ-potential absolute value (37.5 mV), which resulted in a good storage stability. However, due to the perilla oil was mainly composed of polyunsaturated fatty acid, the system was easily oxidized. Palm oil emulsion showed good oxidation stability, namely, the lowest primary and secondary oxidation product concentration. But this emulsion had larger particle size (1.845 μm of D4,3), and its physical stability was poor. Moreover, it was found that there was a relevance between protein oxidation and lipid oxidation in emulsions through endogenous fluorescence assay.
Publication Date
3-28-2018
First Page
44
Last Page
48
DOI
10.13652/j.issn.1003-5788.2018.03.009
Recommended Citation
Ning, LIU; Junjie, CUI; Yuchen, JIN; Cheng, LI; Qiannan, CHEN; and Chunji, DAI
(2018)
"Study on physical properties and oxidation stability of oil-in-water emulsions based on different vegetable oils,"
Food and Machinery: Vol. 34:
Iss.
3, Article 9.
DOI: 10.13652/j.issn.1003-5788.2018.03.009
Available at:
https://www.ifoodmm.cn/journal/vol34/iss3/9
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