Interfacial peptide partitioning and undiminished antioxidative and emulsifying activity of oxidatively stressed soy protein hydrolysate in an O/W emulsion

Zhao, Jing; Xiong, Youling L.

doi:10.1016/j.lwt.2014.12.022

Cited by 29 publications

(17 citation statements)

References 26 publications

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“…Zhao and Xiong () showed soy protein hydrolysate (SPH) was able to maintain stability of food emulsions under the stress of oxidative situation. They reported although oxidative stress weakened their antioxidant activity, SPH retard TBARS formation in emulsions by 52%.…”

Section: Resultsmentioning

confidence: 99%

“…They concluded that the protein hydrolysate had a specific action on chelating Fe (II) ion, which was reported to be more efficient in the first five days of storage. Zhao and Xiong (2015) showed soy protein hydrolysate (SPH) was able to maintain stability of food emulsions under the stress of oxidative situation. They reported although oxidative stress weakened their antioxidant activity, SPH retard TBARS formation in emulsions by 52%.…”

Section: Resultsmentioning

confidence: 99%

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Effects of Protein Hydrolysate from Sheep Visceral on Oxidative Stability of Soybean Oil and Chicken Sausage

Meshginfar

Mahoonak

Ghorbani

et al. 2016

Journal of Food Processing and Preservation

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Sheep visceral protein hydrolysate (SVPH) was added to soybean oil (SBO) in a model system at 250, 400, 550 and 700 ppm and to chicken sausage as a food product at 700, 1,000 and 1,250 ppm. Thiobarbituric acid (TBA) and peroxide values were measured in all samples to evaluate antioxidant effects of the SVPH. SVPH (700 ppm) showed higher antioxidant effect (P < 0.05) in SBO as compared with Butylated hydroxytoluene BHT at concentrations lower than 550 ppm. Also, inclusion of SVPH in the chicken sausages resulted in a significant decrease (P < 0.05) in oxidation rate especially at 1,250 ppm, possibly due to free radical‐scavenging ability of SVPH. Also the relatively low molecular weight peptides ranging from 316.80 to 12571.00 Da are mainly associated with their high antioxidant activity. Therefore, SVPH can be used in oils or lipid‐containing products like sausage as an enriching additive and as a natural antioxidant. Practical Applications Nowadays, different protein sources have been used to produce protein hydrolysate containing bioactive peptides which are considered as inhibitor for oxidative progress in lipids and provide essential amino acids for human body. Therefore, slaughterhouse byproducts such as skin, blood and viscera are potential resources to produce these bioactive compounds throughout the world. It can be suitable to use these compounds in two systems including edible oil (model system) and food matrix for better evaluating their antioxidant effect.

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Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

Effects of Protein Hydrolysate from Sheep Visceral on Oxidative Stability of Soybean Oil and Chicken Sausage

Meshginfar

Mahoonak

Ghorbani

et al. 2016

Journal of Food Processing and Preservation

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“…The trypsin hydrolysates emulsions exhibited better stability as a result of the increasing surface charges in hydrolysates against their hydrophobic interaction. Zhao and Xiong have reported a mechanism of stabilizing emulsion by surface hydrolysates via the formation of a flexible membrane around the oil droplet, providing physical protection of the emulsion. In the present study, electrostatic interaction, as well as the flexibility of peptide chains, can play an important role in stable surface membrane formation.…”

Section: Discussionmentioning

confidence: 99%

Effect of enzyme types on the stability of oil‐in‐water emulsions formed with rice protein hydrolysates

et al. 2019

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BACKGROUND Common oil‐in‐water plant‐based emulsions are allergenic and unstable to environmental stress, leading to increased consumer concerns about the food industry. To solve the problem of safety and instability, we investigated the influence of environmental stress on the stability of emulsions containing various rice protein hydrolysates, and compared the performance to whey protein, a common food emulsifier. RESULTS Rice protein hydrolysates were obtained by enzymatic hydrolysis with different proteases (neutrase, trypsin and alcalase). We evaluated the stability of emulsions produced with different hydrolysates according to storage, pH, ionic strength and thermal processing. Trypsin hydrolysates formed emulsion as stable as emulsion containing whey protein against a range of environmental stress containing pH (pH 6 to 7), salt (< 150 mmol L–1 NaCl) and temperature (30–90 °C). Moreover, a higher partition coefficient of protein in emulsion showed that the trypsin hydrolysates were easy to adsorb at the oil–water droplet interface, indicating its higher stability. CONCLUSION The results obtained in the present study suggest that trypsin hydrolysates could be utilized as natural emulsifiers to stabilize emulsion instead of traditional animal‐based emulsifiers, opening many opportunities with respect to hypoallergenic emulsion systems in the food industry. © 2019 Society of Chemical Industry

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“…Due to peptide bond specificity, different proteolytic enzymes are used to produce antioxidative peptides from selected protein substrates (Elias et al, 2008;Xiong, 2010). To take advantage of the released peptide segments possessing a strong radical-scavenging power, different protein hydrolysates or mixtures of peptides have been tested as both an emulsifier and antioxidant for the construction of emulsion interfacial membranes (Cheng, Chen, & Xiong, 2010;Elias et al, 2006;Pena-Ramos & Xiong, 2001;Zhang, Xiong, Chen, & Zhou, 2014;Zhao & Xiong, 2015). Because amphiphilic peptides are remarkably surface active components, they can locate at the oil-water interface forming a membrane or coating with a specific thickness to prevent direct contact of lipids and radicals and other oxidizing compounds.…”

Section: Physical Effectmentioning

confidence: 99%

Role of interfacial protein membrane in oxidative stability of vegetable oil substitution emulsions applicable to nutritionally modified sausage

Jiang¹,

Xiong

2015

Meat Science

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Interfacial peptide partitioning and undiminished antioxidative and emulsifying activity of oxidatively stressed soy protein hydrolysate in an O/W emulsion

Cited by 29 publications

References 26 publications

Effects of Protein Hydrolysate from Sheep Visceral on Oxidative Stability of Soybean Oil and Chicken Sausage

Effects of Protein Hydrolysate from Sheep Visceral on Oxidative Stability of Soybean Oil and Chicken Sausage

Effect of enzyme types on the stability of oil‐in‐water emulsions formed with rice protein hydrolysates

Role of interfacial protein membrane in oxidative stability of vegetable oil substitution emulsions applicable to nutritionally modified sausage

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