Abstract
Physical and oxidative stability of 5% (by weight) cod liver oil-in-water emulsions fortified with common carp (C. carpio) roe protein hydrolysate (CRPH) were examined. CRPH was obtained by enzymatic hydrolysis of discarded roe by using Alcalase 2.4 L for 30, 60, 90, and 120 min to yield different degrees of hydrolysis (DH). All the hydrolysates showed in vitro antioxidant activity in terms of radical scavenging and chelating properties. CRPH-containing emulsions had significantly smaller droplets than control (p
Original language | English |
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Journal | Food Chemistry |
Volume | 237 |
Pages (from-to) | 1048-1057 |
Number of pages | 10 |
ISSN | 0308-8146 |
DOIs | |
Publication status | Published - 2017 |
Keywords
- Chemical Reactions
- Chemical Operations
- Chemical Products Generally
- Organic Compounds
- Common carp roe
- Fish-oil-in-water emulsion
- Oxidative stability
- Physical stability
- Protein hydrolysate
- Biomarkers
- Emulsification
- Emulsions
- Fatty acids
- Fish
- Free radicals
- Hydrolysis
- Oxidation resistance
- Polyunsaturated fatty acids
- Proteins
- Stability
- Unsaturated fatty acids
- Common carp
- Fish oil
- Enzymatic hydrolysis