The choice of homogenisation equipment affects lipid oxidation in emulsions

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• 作者：Anna Frisenfeldt Horn^a ; Nina Skall Nielsen^a ; Louise Sø ; gaard Jensen^b ; ^c ; Andy Horsewell^b ; ^c ; Charlotte Jacobsen^a ; ^{chja@food.dtu.dk}
• 关键词：Fish oil-in-water emulsion ; Microfluidizer ; Two-stage valve homogeniser ; Whey protein isolate ; Sodium caseinate ; Cryo-tem
• 刊名：Food Chemistry
• 出版年：2012
• 出版时间：15 September, 2012
• 年：2012
• 卷：134
• 期：2
• 页码：803-810
• 全文大小：467 K

文摘

Milk proteins are often used by the food industry because of their good emulsifying properties. In addition, they can also provide oxidative stability to foods. However, different milk proteins or protein components have been shown to differ in their antioxidative properties, and their localisation in emulsions has been shown to be affected by the emulsification conditions. The objective of this study was to investigate the influence of homogenisation equipment (microfluidizer vs. two-stage valve homogeniser) on lipid oxidation in 10 % fish oil-in-water emulsions prepared with two different milk proteins. Emulsions were prepared at pH 7 with similar droplet sizes. Results showed that the oxidative stability of emulsions prepared with sodium caseinate was not influenced by the type of homogeniser used. In contrast, the type of homogenisation equipment significantly influenced lipid oxidation when whey protein was used as emulsifier, with the microfluidizer resulting in lower levels of oxidation.