Journal article
Physical and oxidative stability of fish oil-in-water emulsions fortified with enzymatic hydrolysates from common carp (Cyprinus carpio) roe
Physical and oxidative stability of 5% (by weight) cod liver oil-in-water emulsions fortified with common carp (C. carpio) roe protein hydrolysate (CRPH) were examined. CRPH was obtained by enzymatic hydrolysis of discarded roe by using Alcalase 2.4 L for 30, 60, 90, and 120 min to yield different degrees of hydrolysis (DH).
All the hydrolysates showed in vitro antioxidant activity in terms of radical scavenging and chelating properties. CRPH-containing emulsions had significantly smaller droplets than control (p
| Language: | English |
|---|---|
| Year: | 2017 |
| Pages: | 1048-1057 |
| ISSN: | 18737072 and 03088146 |
| Types: | Journal article |
| DOI: | 10.1016/j.foodchem.2017.06.048 |
| ORCIDs: | Sørensen, Ann-Dorit Moltke , García Moreno, Pedro Jesús and Jacobsen, Charlotte |
Biomarkers Chemical Operations Chemical Products Generally Chemical Reactions Common carp Common carp roe Emulsification Emulsions Enzymatic hydrolysis Fatty acids Fish Fish oil Fish-oil-in-water emulsion Free radicals Hydrolysis Organic Compounds Oxidation resistance Oxidative stability Physical stability Polyunsaturated fatty acids Protein hydrolysate Proteins Stability Unsaturated fatty acids
Animals Antioxidants Carps Fish Oils Oxidation-Reduction Water
