Abstract: This work focused on the effects of globin hydrolysates on physicochemical properties of myosin-soybean oil emulsion. The results showed that globin hydrolysates had higher solubility $ (P<0.05) $ but lower iron content $ (P<0.05) $ than blood cell powder and globin. Globin hydrolysates dropped creaming index and particle size $ (P<0.05) $, whereas enhanced emulsifying activity and emulsifying stability $ (P<0.05) $ of myosin-soybean oil emulsion compared with blood cell powder and globin. Microstructural observations showed that compared with blood cell powder and globin, globin hydrolysates were conducive to the formation of smaller and more uniform emulsion droplets. Compared with the blank group, globin hydrolysates, globin and blood cell powder all accelerated the peroxides and thiobarbituric acid-reactive substances $ (P<0.05) $ of myosin-soybean oil emulsion, but globin hydrolysates were the least effective in accelerating the oxidation of lipids $ (P<0.05) $. Summarily, globin hydrolysates effectively enhanced the physical stability of myosin-soybean oil emulsion with the least adverse effects on lipid oxidation, displaying a potential role in food industry.
Keywords: blood cell powder; globin; globin hydrolysates; emulsion; stability
合肥工业大学学报自科版