Horn, Anna Frisenfeldt3; Wulff, Tune4; Nielsen, Nina Skall1; Jacobsen, Charlotte1
1 National Food Institute, Technical University of Denmark2 Division of Industrial Food Research, National Food Institute, Technical University of Denmark3 National Institute of Aquatic Resources, Technical University of Denmark4 Novo Nordisk Foundation Center for Biosustainability, Technical University of Denmark
The objective of this study was to investigate the influence of pH on lipid oxidation and protein partitioning in 10% fish oil-in-water emulsions prepared with different whey protein isolates with varying ratios of α-lactalbumin and β-lactoglobulin. Results showed that an increase in pH increased lipid oxidation irrespective of the emulsifier used. At pH 4, lipid oxidation was not affected by the type of whey protein emulsifier used or the partitioning of proteins between the interface and the water phase. However, at pH 7 the emulsifier with the highest concentration of β-lactoglobulin protected more effectively against oxidation during emulsion production, whereas the emulsions with the highest concentration of α-lactalbumin were most stable to oxidation during storage. These differences were explained by differences in the pressure and adsorption induced unfolding of the individual protein components.
Food Chemistry, 2013, Vol 141, Issue 1, p. 574-581
Fish oil-in-water emulsion; Microfluidizer; Whey protein isolate; α-Lactalbumin; β-Lactoglobulin