Abstract
Development of lipid oxidation in casein-stabilized emulsion-gels prepared using microbial transglutaminase was investigated. The oxidative stability of emulsion-gels was assessed based on measurement of the amount of lipid hydroperoxide, hexanal, and 1-octen-3-ol. Profiles of lipid hydroperoxide showed that formation of lipid hydroperoxide was reduced in emulsion-gels, compared with emulsions, regardless of the storage temperature. Quantitative analysis of hexanal and 1-octen-3-ol showed no significant (p>0.05) difference between oxidative stabilities of emulsion-gels and emulsions. The storage temperature did not affect formation patterns of hydroperoxide, hexanal, and 1-octen-3-ol. Transglutaminase can be a useful tool for retardation of lipid oxidation based on formation of emulsion-gels.
| Original language | English |
|---|---|
| Pages (from-to) | 2023-2026 |
| Number of pages | 4 |
| Journal | Food Science and Biotechnology |
| Volume | 24 |
| Issue number | 6 |
| DOIs | |
| State | Published - 1 Dec 2015 |
Keywords
- emulsion-gel
- lipid oxidation
- microbial transglutaminase
- sodium caseinate
- sunflower oil