Effect of Thermal Behavior of 尾-Lactoglobulin on the Oxidative Stability of Menhaden Oil-in-Water Emulsions
详细信息 查看全文
- 作者：Pui Yeu Phoon ; Ganesan Narsimhan ; Maria Fernanda San Martin-Gonzalez
- 刊名：Journal of Agricultural and Food Chemistry
- 出版年：2013
- 出版时间：February 27, 2013
- 年：2013
- 卷：61
- 期：8
- 页码：1954-1967
- 全文大小：796K
- 年卷期：v.61,no.8(February 27, 2013)
- ISSN：1520-5118
文摘
This study reports how emulsion oxidative stability was affected by the interfacial structure of 尾-lactoglobulin due to different heat treatments. Four percent (v/v) menhaden oil-in-water emulsions, stabilized by 1% (w/v) 尾-lactoglobulin at pH 7, were prepared by homogenization under different thermal conditions. Oxidative stability was monitored by the ferric thiocyanate peroxide value assay. Higher oxidative stability was attained by 尾-lactoglobulin in the molten globule state than in the native or denatured state. From atomic force microscopy of 尾-lactoglobulin adsorbed onto highly ordered pyrolytic graphite in buffer, native 尾-lactoglobulin formed a relatively smooth interfacial layer of 1.2 GPa in Young鈥檚 modulus, whereas additional aggregates of similar stiffness were found when 尾-lactoglobulin was preheated to the molten globule state. For denatured 尾-lactoglobulin, although aggregates were also observed, they were larger and softer (Young鈥檚 modulus = 0.45 GPa), suggesting increased porosity and thus an offset in the advantage of increased layer coverage on oxidative stability.