AAPH-oxidised whey protein isolate forms a weak interfacial layer and promotes lipid oxidation in oil-in-water emulsions

Li, Xin; Zhang, Jingming; Liang, Xue; Tang, Jie; Sun, Fangda; Liu, Qian; Chen, Jiaxin

doi:10.1016/j.fbio.2024.104238

Food Bioscience

2024

DOI: 10.1016/j.fbio.2024.104238

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AAPH-oxidised whey protein isolate forms a weak interfacial layer and promotes lipid oxidation in oil-in-water emulsions

Xin Li,

Jingming Zhang,

Xue Liang

et al.

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Effects of different oxidation methods on the functional properties and gel characteristics of hazelnut proteins

Jiang,

Hu,

Huang

et al. 2024

Int J of Food Sci Tech

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SummaryThis study aimed to investigate the effects of different oxidation modes on the functional and gel properties of hazelnut proteins. The solubility of hazelnut protein showed a small trend when the oxidation level was low, and it decreased significantly with the increase in concentration. The maximum value of water‐holding capacity (WHC), emulsifying activity index (EAI), and emulsion stability index (ESI) was 343.33%, 56.00 m2 g−1, and 75.85 min at AAPH concentration of 1.0 mmol L−1, respectively. The functional properties of hazelnut proteins, except oil‐holding capacity (OHC), gradually reduced with the increase in malondialdehyde (MDA) concentration. H2O2 modified improved OHC, foaming capacity, foam stability, and EAI of hazelnut proteins, whereas WHC and ESI gradually decreased. The results of the secondary structure of hazelnut protein gels indicated a high ratio of α‐helix and β‐fold of the gels. Also, the increase in oxidation led to an increase in the gels' voids. Also, oxidation led to a rough and loose network structure of hazelnut protein gels. These results suggested that peroxyl radical, hydroxyl radical, and MDA produced during lipid peroxidation affected the interfacial properties of hazelnut protein and disrupted the formation of hazelnut protein gel, thus affecting the quality of hazelnut protein.

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Effects of different oxidation methods on the functional properties and gel characteristics of hazelnut proteins

Jiang,

Hu,

Huang

et al. 2024

Int J of Food Sci Tech

View full text Add to dashboard Cite

show abstract

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AAPH-oxidised whey protein isolate forms a weak interfacial layer and promotes lipid oxidation in oil-in-water emulsions

Cited by 1 publication

References 42 publications

Effects of different oxidation methods on the functional properties and gel characteristics of hazelnut proteins

Effects of different oxidation methods on the functional properties and gel characteristics of hazelnut proteins

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