The antioxidant mechanism of Maillard reaction products in oil-in-water emulsion system
作者： Yunqi Shi , Rong Liang , Ling Chen , Huan Liu , H. Douglas Goff
DOI: 10.1016/J.FOODHYD.2018.08.039
关键词:
摘要: Abstract Maillard reaction products (MRPs) were widely used to stabilize oil-in-water (O/W) emulsions inhibit lipid oxidation due their great antioxidant capacity, but the detailed mechanism was still uncertain. In this study, MRPs produced by dry-heating whey protein isolate with dextran for different time prepare O/W emulsions. The peroxide value (POV value) decreased from 171.44 meq/kg 30.63 verified that stability of significantly improved compared unmodified protein. found be positively related layer thickness and grafting degree, showing longer could form thicker interfacial layer. Comparing ability unadsorbed subnatants, it indicated presented higher effect at interface. POV subnatants replaced water un-replaced illustrate roles in continuous phase. results showed initial stage, would provide critical physical steric hindrance function free radicals while played an unobvious role. next adsorbed interface had a pivotal impact on preventing radical chain reactions. At later un-adsorbed MPRs started manifest influence protecting oil oxidation.
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