Impact of Phytic Acid on the Physical and Oxidative Stability of Protein-Stabilized Oil-in-Water Emulsions

文献类型： 外文期刊

第一作者： Pei, Yaqiong

作者： Pei, Yaqiong;Li, Jing;Li, Bin;Pei, Yaqiong;Deng, Qianchun;McClements, David Julian

作者机构：

关键词： Phytic acid; Whey protein; Physical stability; Oxidative stability; Emulsion

期刊名称：FOOD BIOPHYSICS （ 影响因子：3.114； 五年影响因子：3.407 ）

ISSN： 1557-1858

年卷期： 2020 年 15 卷 4 期

页码：

收录情况： SCI

摘要： The effects of phytic acid on the physical and oxidative stability of flaxseed oil-in-water emulsions containing whey protein-coated lipid droplets were investigated. The surface potential, particle size, microstructure, appearance, and oxidation of these emulsions were monitored when they were stored at pH 3.5 and 7.0 for 25 days in the dark (37 degrees C). The phytic acid and protein-coated lipid droplets had similar charges (both negative) at pH 7.0, but had opposite charges (negative and positive) at pH 3.5. At pH 7.0, the addition of phytic acid had no impact on the physical stability of the emulsions but significantly improved their oxidative stability, which was attributed to its ability to sequester pro-oxidant transition metals (iron ions). At pH 3.5, extensive droplet aggregation and creaming occurred in the emulsions containing phytic acid, which was ascribed to charge neutralization and ion bridging. The oxidative stability of the acidified emulsions, however, still increased after addition of phytic acid, which was again attributed to its ability to chelate iron ions. Interestingly, the antioxidant activity of phytic acid decreased as its level was increased. Our results suggest that phytic acid may be used as a natural antioxidant to improve the oxidative stability of food emulsions containing polyunsaturated fatty acids, but its level must be carefully controlled.

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