Emulsifying and emulsion stabilizing properties of hydrolysates of high-density lipoprotein from egg yolk. (1st February 2022)

• Record Type: Journal Article
• Authors: Liu, Wen-Jie; Li, Xiao-Long; Li, Shu-Gang; Xu, Bao-Cai; Zhang, Bao
• Is Part Of: Food chemistry. Volume 369(2022)
• Publication Date: 2022-02-01
• Subjects: High-density lipoprotein -- Enzymatic hydrolysis -- Solubility -- Emulsification -- Stability; Food -- Analysis -- Periodicals; Food -- Composition -- Periodicals; 664
• DOI: 10.1016/j.foodchem.2021.130891
• Languages: English
• ISSNs: 0308-8146

Abstract

Highlights: Three kinds of enzymes were employed to hydrolyze high-density lipoprotein. Enzymatic hydrolysis significantly improved the solubility of hydrolysates. The enhancement of emulsifying properties was correlated with hydrolysis time. The environmental stability of the emulsions prepared by hydrolysates was improved. Abstract: High-density lipoprotein (HDL) was extracted from hen eggs and enzymatic hydrolysates were formed by neutral protease, trypsin and alkaline protease, which were named as EHN, EHT and EHA, respectively. The solubility of hydrolysates was significantly higher than that of HDL, especially that of EHA significantly increased from 7.69% to 27.54% when it was hydrolyzed for 1.5 h. The emulsifying properties of EHT, EHA and EHN exhibited an increase trend as a function of hydrolysis time and reached the peak values at 3.5, 1.5 and 3.5 h, respectively. This improvement was attributed to the generation of soluble peptides fragments and the exposure of ionizable residues. At different pH, temperatures and ionic strengths, the stability of emulsions stabilized by hydrolysates was higher than that of HDL, especially for emulsions prepared by EHT. These findings might indicate feasible guidance to broaden the application of HDL and enzymatic hydrolysates in emulsions.