Effects of Enzymatic Hydrolysis of Fava Bean Protein Isolate by Alcalase on the Physical and Oxidative Stability of Oil-in-Water Emulsions

• DOI: 10.1021/acs.jafc.9b00914
• Publication Date: 2019-05-30T16:13:12Z
• Authors: Chang Liu; Mamata Bhattarai; Kirsi S. Mikkonen; Marina Heinonen
• Keywords: Lipid Oxidation

Fava bean protein isolate (FBPI) was hydrolyzed by Alcalase with different degrees of hydrolysis (DHs), and the role hydrolysates in oil-in-water (O/W) emulsion stability investigated. Four emulsions, DH0, DH4, DH9, DH15, were prepared 1% (w/v) FBPI DHs (0% as control 4, 9, 15%) 5% purified rapeseed oil. The emulsions monitored for physical oxidative at 37 °C 7 days. DH4 DH0 exhibited better than DH9 indicated droplet size, morphology, Turbiscan index. More importantly, DH 4% most effectively inhibited lipid oxidation (i.e., formation conjugated dienes hexanal) while maintaining compared to native extensively FBPI. Higher (9 induced unduly decreased surface hydrophobicity increased load, which might negatively affect emulsifying activity. had suitable molecular weight interfacial layer stability, net charge more repulsive electrostatic force, adsorption interface and, therefore, may serve potential natural emulsifiers maintain both O/W emulsions.