Abstract
The influence of zein hydrolysates (ZH) coupled with sage extract (SE) on the emulsifying and oxidative stability of myofibrillar protein prepared oil-in-water emulsions was evaluated. The emulsion with 100 μg/mL SE had the highest emulsifying stability (p < 0.05). The addition of SE significantly reduced the lipid oxidation (p < 0.05). The zeta potential results demonstrated that the electrostatic interactions may play an important role in stabilizing the emulsions. The results of the droplet diameters revealed that the interfacial area was an important factor for decreasing the particle size. Confocal laser scanning microscopy demonstrated that the addition of SE increased the adsorption of protein onto the oil-water interface and that the interfacial membrane was more compact in the emulsion with 100 μg/mL SE. Transmission electron microscopy showed that the protein-SE complex around the oil particles form a protective network structure. Thus, the emulsifying and oxidative stability of emulsions can be improved by ZH coupled with SE at certain concentrations.
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