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Oxidative Stability of Whey Protein‐stabilized Oil‐in‐water Emulsions at pH 3: Potential ω‐3 Fatty Acid Delivery Systems (Part B)
Author(s) -
Djordjevic D.,
McClements D.J.,
Decker E.A.
Publication year - 2004
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.2004.tb10697.x
Subject(s) - chemistry , isoelectric point , oxidative phosphorylation , emulsion , ethylenediaminetetraacetic acid , whey protein isolate , whey protein , food science , lipid oxidation , polyunsaturated fatty acid , fatty acid , cationic polymerization , chromatography , biochemistry , antioxidant , organic chemistry , chelation , enzyme
Consumption of omega‐3 (ω‐3) fatty acids is beneficial for human health. Incorporation of ω‐3 fatty acids into functional foods is limited by their high susceptibility to oxidative degradation. Oil‐in‐water emulsions may be a more effective method to deliver ω‐3 fatty acids into functional foods. Protein‐stabilized oil‐in‐water emulsions at pH values below the isoelectric point of the protein produce cationic emulsion droplets that decrease the oxidation of lipids by decreasing iron‐lipid interactions. This research showed that whey protein isolate (WPI)‐stabilized algal oil emulsions at pH 3.0 had good physical and oxidative stability after pasteurization. Addition of ethylenediaminetetraacetic acid