Effect of Combining Surfactants with Potato Protein Hydrolysates on Their Emulsifying and Antioxidant Properties in Fish-Oil-in-Water Emulsions

Effect of Combining Surfactants with Potato Protein Hydrolysates on Their Emulsifying and Antioxidant Properties in Fish-Oil-in-Water Emulsions

This study investigated the emulsifying and antioxidant properties of potato protein hydrolysates (PPHs) obtained through enzymatic hydrolysis with trypsin, aiming to utilize them as natural emulsifiers in 5 wt% fish-oil-in-water emulsions. Unfractionated and fractionated PPH fractions (>10 kDa,...

Full description

Saved in:
Bibliographic Details
Main Authors: Cansu Yay, Betül Yesiltas, Charlotte Jacobsen
Format: Article
Language:English
Published: MDPI AG 2025-06-01
Series:Foods
Subjects:
potato peptides
emulsifier
lipid oxidation
antioxidant
low-fat emulsions
Tween 20
Online Access:https://www.mdpi.com/2304-8158/14/11/1974
Tags: Add Tag
No Tags, Be the first to tag this record!

Internet

https://www.mdpi.com/2304-8158/14/11/1974

Similar Items