Effects of peroxidase and superoxide dismutase on physicochemical stability of fish oil-in-water emulsion.

ABSTRACT: How to maintain the physicochemical stability of oil emulsion has been one of the major challenges in food industry. Previously we reported the demulsification effects of catalase in the fish oil emulsion. In comparison, the influences of other two metal ion-containing oxidoreductases, horseradish peroxidase (HRP) and copper/zinc superoxide dismutase (SOD), on the emulsion's stability were investigated. Submicron fish oil-in-water emulsion stabilized by polysorbate 80 was prepared by high-speed homogenization. Its physical stability was evaluated by visual and microscopic observation, turbidity and light scattering measurements, while chemical stability by the hydroperoxide content and lipid peroxidation. HRP demulsified the emulsion in a concentration-responsive manner after 3-7 days' inc

SUBMITTER: Ke L 

PROVIDER: S-EPMC9226006 | biostudies-literature | 2022 Jun

REPOSITORIES: biostudies-literature