Impact of Whey Protein Emulsifiers on the Oxidative Stability of Salmon Oil-in-Water Emulsions

2003 ◽  
Vol 51 (5) ◽  
pp. 1435-1439 ◽  
Author(s):  
Min Hu ◽  
D. Julian McClements ◽  
Eric A. Decker
Keyword(s):  
Oxidative Stability ◽  
Whey Protein ◽  
Oil In Water

scholarly journals Influence of Whey Protein Micro-Gel Particles and Whey Protein Micro-Gel Particles-Xanthan Gum Complexes on the Stability of O/W Emulsions

Polymers ◽  
2021 ◽  
Vol 13 (14) ◽  
pp. 2301
Author(s):  
Man Zhang ◽  
Bin Liang ◽  
Hongjun He ◽  
Changjian Ji ◽  
Tingting Cui ◽  
...  
Keyword(s):  
Oxidative Stability ◽  
Whey Protein ◽  
High Speed ◽  
Xanthan Gum ◽  
Physical Stability ◽  
Theoretical Support ◽  
Gel Particles ◽  
Oil In Water ◽  
The Stability ◽  
The Impact

Appropriate pretreatment of proteins and addition of xanthan gum (XG) has the potential to improve the stability of oil-in-water (O/W) emulsions. However, the factors that regulate the enhancement and the mechanism are still not clear, which restricts the realization of improving the emulsion stability by directional design of its structure. Therefore, the effects of whey protein micro-gel particles (WPMPs) and WPMPs-XG complexes on the stability of O/W emulsion were investigated in this article to provide theoretical support. WPMPs with different structures were prepared by pretreatment (controlled high-speed shear treatment of heat-set WPC gels) at pH 3.5–8.5. The impact of initial WPC structure and XG addition on Turbiscan Indexes, mean droplet size and the peroxide values of O/W emulsions was investigated. The results indicate that WPMPs and XG can respectively inhibit droplet coalescence and gravitational separation to improve the physical stability of WPC-stabilized O/W emulsions. The pretreatment significantly enhanced the oxidative stability of WPC-stabilized O/W emulsions. The addition of XG did not necessarily enhance the oxidative stability of O/W emulsions. Whether the oxidative stability of the O/W emulsion with XG is increased or decreased depends on the interface structure of the protein-XG complex. This study has significant implications for the development of novel structures containing lipid phases that are susceptible to oxidation.

Synergetic effects of whey protein isolate and naringin on physical and oxidative stability of oil-in-water emulsions

2020 ◽  
Vol 101 ◽  
pp. 105517 ◽  
Author(s):  
Jiang-Ning Hu ◽  
Han Zheng ◽  
Xian-Xin Chen ◽  
Xiang Li ◽  
Yu Xu ◽  
...  
Keyword(s):  
Oxidative Stability ◽  
Whey Protein ◽  
Whey Protein Isolate ◽  
Protein Isolate ◽  
Synergetic Effects ◽  
Oil In Water

Physical and oxidative stability of functional olive oil-in-water emulsions formulated using olive mill wastewater biophenols and whey proteins

2016 ◽  
Vol 7 (1) ◽  
pp. 227-238 ◽  
Author(s):  
Nicola Caporaso ◽  
Alessandro Genovese ◽  
Róisín Burke ◽  
Catherine Barry-Ryan ◽  
Raffaele Sacchi
Keyword(s):  
Oxidative Stability ◽  
Olive Oil ◽  
Whey Protein ◽  
Xanthan Gum ◽  
Whey Proteins ◽  
Whey Protein Isolate ◽  
Protein Isolate ◽  
Olive Mill Wastewater ◽  
Oil In Water ◽  
Olive Mill

Olive oil-in-water emulsions were formulated by adding phenolic extracts from olive mill wastewater, whey protein isolate and xanthan gum.

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