Antioxidant and Emulsifying Activities of Corn Gluten Meal Hydrolysates in Oil‐in‐Water Emulsions

Abstract

Corn gluten meal (CGM) is a protein-rich coproduct generated during corn wet milling. In this study, CGM was hydrolyzed using Neutrase protease for 1 and 3 hours, respectively, to obtain antioxidative corn gluten meal protein hydrolysates (CGMPH), which could be a potential antioxidant in various products to retard lipid oxidation. Our objective was to evaluate the emulsion properties and oxidation stability of oil-in-water emulsions containing different types (1-hour and 3-hour hydrolysates) and amounts of CGMPH. The results showed that the emulsions with CGMPH had significantly improved oxidative stability than the control based on both peroxide value and thiobarbituric acid reactive substance (TBARS) analysis. The emulsion with higher concentration of CGMPH (e.g., 5 mg mL −1 ) showed more effective inhibition on lipid oxidation. The emulsion turbidity of 1-hour CGMPH at 2.5 mg mL −1 had a lower value than that of other emulsions, and overall, the turbidity for 3-hour CGMPH had a slightly higher value than that with 1-hour CGMPH. Addition of CGMPM did not affect emulsion morphology and droplet sizes. Zeta potential analysis showed that emulsions with 1-hour hydrolysate had more negative charges with better emulsion stability than that with 3-hour hydrolysate at the same pH. In conclusion, the CGMPH were able to inhibit lipid oxidation in reducing the formation of hydroperoxides and TBARS, and could be a potential functional antioxidant for food emulsion applications.

Bioactivities, Applications, Safety, and Health Benefits of Bioactive Peptides From Food and By-Products: A Review

“…Sivaraman et al ( 179 ) reported that the squid protein hydrolysate generated by papain has a comparable lipid peroxidation inhibitory capacity as ascorbic acid in the sardine ground meat model system. Similarly, zein hydrolysate has been shown to suppress lipid oxidation, diminish hydrogen peroxide and TBARS generation, and considerably increase the oxidative stability of model oils ( 180 ). Furthermore, this hydrolysate shows no adverse effects on emulsion quality and could be used as an effective antioxidant in food emulsion ( 181 ).…”

Advances on Food-Derived Peptidic Antioxidants—A Review

“…In the sardine minced meat model system, the squid protein hydrolysate prepared by Papain has similar lipid oxidation inhibition ability as ascorbic acid [247]. Zein hydrolysate has been proven to effectively inhibit lipid oxidation, reduce the production of hydrogen peroxide and TBARS, and significantly improve the oxidative stability of model oils [248]. Moreover, this hydrolysate has no negative effect on the quality of the emulsion, and may become an effective antioxidant in food emulsion [249].…”

Antioxidant properties of bovine liver protein hydrolysates and their practical application in biphasic systems

“…In the case of our study, the increase of the LPH concentration could have facilitated higher rate of binding of released pro‐oxidants during storage, while the surfactants were responsible for the stabilization of the emulsions. Reduction in the TBARS values with increasing concentrations of protein hydrolysates have been reported by researchers 38,40,41 . Variety of plant protein hydrolysates have been used in lipid dispersions as antioxidants, but the number of the studies that have used animal protein hydrolysates are limited.…”

“…Reduction in the TBARS values with increasing concentrations of protein hydrolysates have been reported by researchers. 38,40,41 Variety of plant protein hydrolysates have been used in lipid dispersions as antioxidants, but the number of the studies that have used animal protein hydrolysates are limited. Consistent with our results, porcine bone hydrolysates could limit lipid oxidation in emulsions prepared with soybean oil and Tween 20.…”