2024
DOI: 10.1021/acsfoodscitech.3c00691
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Effect of Nonprotein Components for Lipid Oxidation in Emulsions Stabilized by Plant Protein Extracts

Katharina Münch,
Simeon Stoyanov,
Karin Schroën
et al.

Abstract: Plant protein ingredients are rich in non-protein components of which the antioxidant and pro-oxidant effects are expected to be considerable. In this paper, commercial soy and pea protein isolates and concentrates were selected by using their soluble fractions to prepare oil-in-water (O/W) emulsions. Emulsions stabilized with soy protein isolates were more prone to lipid oxidation than those with soy protein concentrate or pea protein isolate. Compositional analysis revealed that the soluble fraction of soy p… Show more

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