Abstract
The emulsifying and antioxidant properties of chicken protein hydrolysates for the physical and oxidative stabilization of chicken oil‐in‐water emulsion were investigated. The chicken protein pepsin hydrolysates obtained at reaction temperature of 33℃, 1.8% enzyme addition, liquid–solid ratio of 5:1, and reaction time of 4h, showed the DPPH radical scavenging rate of 92.12% and emulsion stability index of 0.07. The hydrolysate exerted significantly improved antioxidant activity and emulsion ability compared to the native chicken protein. The amino acid composition analysis indicated that the contents of hydrophobic amino acids including tyrosine, phenylalanine, and tryptophan were increased after hydrolysis, which contributed to the higher hydrophobicity and antioxidant activity of chicken hydrolysates. The results suggested that the chicken protein hydrolysates could be used as an alternative protein emulsifier for the production of oxidatively stable chicken oil‐in‐water emulsion.
Highlights
Chicken oil presenting a unique flavor has been widely used in the seasoning products, chicken meatballs, and sausages (Anil Kumar & Viswanathan, 2013)
We further investigated the influence of chicken hydrolysates as emulsifiers with antioxidant effect at the interface on the physical and oxidative stability of chicken oil-in-water emulsions
These results indicated that pepsin dose had different impact on antioxidant activity and emulsion stability that the pepsin only acts on the aromatic amino acid-containing peptide bonds (Paraman, Hettiarachchy, Schaefer, & Beck, 2007)
Summary
Chicken oil presenting a unique flavor has been widely used in the seasoning products, chicken meatballs, and sausages (Anil Kumar & Viswanathan, 2013). It has been proved efficient to incorporate chicken oil into liquid foods like the oil-in-water emulsions for that the incorporation may protect the chicken oil from oxidation through physical barrier between the oil and metal ions or oxygen (Let, Jacobsen, & Meyer, 2007; Zhang, Li, et al, 2019). This suggested that the lipid oxidation in the emulsion was determined by the chemical and physical properties of the interface. This indicated that the emulsifiers with excellent antioxidant activity may inhibit the lipid oxidation by delaying the autoxidation which initiated at the interface in oilin-water emulsions
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