Abstract
The Maillard conjugates of cod skin collagen peptide (CSCP) and polydextrose (PDX) were used to stabilize the Antarctic krill oil (AKO) emulsion. First, CSCP–PDX glycoconjugate was prepared using microwave heating (MH) for 20 min, which had a higher grafting rate, wider structure, and better functional characteristics than CSCP–PDX glycoconjugate, which was prepared by traditional wet-heating (WH) after 10 h. Then, Maillard conjugates as an emulsifier improved the stability of AKO emulsion, as shown by the zeta potential, rheology, and so forth. In vitro digestibility indicated that the free fatty acid (FFA) release of MH (20 min)-stabilized emulsion was significantly increased by 5.22% (P < 0.05) compared with that of CSCP-stabilized emulsion, displaying a sustained release in simulated intestinal fluid (SIF). The results of this study highlighted the potential of Maillard conjugates to serve as a useful emulsifier for utilization in the food industry.
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