Comparison of Oxidative and Physical Stabilities of Conjugated Linoleic Acid Emulsions Stabilized by Glycosylated Whey Protein Hydrolysates via Two Pathways
Meng Li,
Jinzhe Li,
Yuxuan Huang,
Munkh-Amgalan Gantumur,
Akhunzada Bilawal,
Abdul Qayum,
Zhanmei Jiang
Affiliations
Meng Li
Key Laboratory of Dairy Science (Ministry of Education), College of Food Science, Northeast Agricultural University, Harbin 150030, China
Jinzhe Li
Key Laboratory of Dairy Science (Ministry of Education), College of Food Science, Northeast Agricultural University, Harbin 150030, China
Yuxuan Huang
Key Laboratory of Dairy Science (Ministry of Education), College of Food Science, Northeast Agricultural University, Harbin 150030, China
Munkh-Amgalan Gantumur
Key Laboratory of Dairy Science (Ministry of Education), College of Food Science, Northeast Agricultural University, Harbin 150030, China
Akhunzada Bilawal
Key Laboratory of Dairy Science (Ministry of Education), College of Food Science, Northeast Agricultural University, Harbin 150030, China
Abdul Qayum
Key Laboratory of Dairy Science (Ministry of Education), College of Food Science, Northeast Agricultural University, Harbin 150030, China
Zhanmei Jiang
Key Laboratory of Dairy Science (Ministry of Education), College of Food Science, Northeast Agricultural University, Harbin 150030, China
The objective of the research was to analyze and compare the oxidative and physical stabilities of conjugated linoleic acid (CLA) emulsions stabilized by two glycosylated hydrolysates (GPP-A and GPP-B) that were formed via two different pathways. This study showed that GPP-A exhibited higher browning intensity and DPPH radical scavenging ability in comparison with GPP-B. Moreover, the CLA emulsion formed by GPP-A exhibited a lower creaming index, average particle size, primary and secondary oxidative products, in comparison with GPP-B-loaded emulsion. However, the GPP-A-loaded emulsion showed a higher absolute potential and fraction of interfacial adsorption than that of the CLA emulsion formed by GPP-B. Therefore, the CLA emulsion formed by GPP-A exhibited stronger stabilities in comparison with the GPP-B-loaded emulsion. These results suggested that GPP-A showed an emulsification-based delivery system for embedding CLA to avoid the loss of biological activities. Additionally, the development of CLA emulsions could exert its physiological functions and prevent its oxidation.
