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Food-grade emulsions stabilized by marine Antarctic krill (Euphausia superba) proteins with long-term physico-chemical stability

文献类型： 外文期刊

作者： Li, Yufeng 1 ; Zeng, Qiao-Hui 2 ; Liu, Guang 3 ; Chen, Xiaowei 4 ; Zhu, Yongheng 1 ; Liu, Haiquan 1 ; Zhao, Yong 1 ; Wang 1 ;

作者机构： 1.Shanghai Ocean Univ, Coll Food Sci & Technol, Shanghai 201306, Peoples R China

2.Foshan Univ, Dept Food Sci, Foshan 528000, Peoples R China

3.Guangdong Acad Agr Sci, Sericultural & Agrifood Res Inst, Minist Agr & Rural Affairs, Guangdong Key Lab Agr Prod Proc,Key Lab Funct Foo, Guangzhou 510610, Peoples R China

4.Henan Univ Technol, Dept Food Sci, Zhengzhou 450001, Peoples R China

5.Minist Agr, Lab Qual & Safety Risk Assessment Aquat Prod Stor, Shanghai 201306, Peoples R China

关键词： Antarctic krill proteins; Emulsions; Amino acids composition; Long-term stability

期刊名称：LWT-FOOD SCIENCE AND TECHNOLOGY （ 影响因子：4.952； 五年影响因子：5.383 ）

ISSN： 0023-6438

年卷期： 2020 年 128 卷

页码：

收录情况： SCI

摘要： The amino acids composition, secondary structure and aggregation profiles of Antarctic krill proteins were characterized. Ability of the proteins to stabilize sunflower oil-based emulsions was firstly evaluated, and further the effects of NaCl concentration, pH values and storage temperatures on their stabilization were investigated. Results showed that the krill proteins contained much balanced essential amino acids compared to some plant proteins, and hydrophobic interactions and disulfide bonds greatly contributed to the development and stabilization of the protein aggregates. Antarctic krill proteins formed emulsions with their particle size less than 20 mu m under 3%-4% protein and oil/water ratios of 3:7-5:5. Moreover, higher krill proteins content (>= 3%), lower NaCl concentration (<= 100 mM) or higher temperatures (>= 40 degrees C) greatly favored the formation of gel-like networks of emulsions. Notably, the emulsions stabilized by 3% Antarctic krill proteins and oil/water ratio of 3:7 could resist the fluctuation of pH (3-9), salt concentration (50-400 mM) and temperatures (4-60 degrees C). Meanwhile, the emulsions exhibited a comparable long-term stability after 30 days storage compared to the existing proteins or biopolymers-stabilized emulsions. This study expends the knowledges of constructing novel Antarctic krill proteins-stabilized emulsions to unlock the high value-added utilization of marine protein resources in food industry.

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