Journal article
Homogenization Pressure and Temperature Affect Protein Partitioning and Oxidative Stability of Emulsions
The oxidative stability of 10 % fish oil-in-water emulsions was investigated for emulsions prepared under different homogenization conditions. Homogenization was conducted at two different pressures (5 or 22.5 MPa), and at two different temperatures (22 and 72 °C). Milk proteins were used as the emulsifier.
Hence, emulsions were prepared with either a combination of α-lactalbumin and β-lactoglobulin or with a combination of sodium caseinate and β-lactoglobulin. Results showed that an increase in pressure increased the oxidative stability of emulsions with caseinate and β-lactoglobulin, whereas it decreased the oxidative stability of emulsions with α-lactalbumin and β-lactoglobulin.
For both types of emulsions the partitioning of proteins between the interface and the aqueous phase appeared to be important for the oxidative stability. The effect of pre-heating the aqueous phase with the milk proteins prior to homogenization did not have any clear effect on lipid oxidation in either of the two types of emulsions.
Language: | English |
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Publisher: | Springer Berlin Heidelberg |
Year: | 2013 |
Pages: | 1541-1550 |
ISSN: | 15589331 and 0003021x |
Types: | Journal article |
DOI: | 10.1007/s11746-013-2292-2 |
ORCIDs: | Nielsen, Nina Skall and Jacobsen, Charlotte |