This study investigated the effects of horseradish peroxidase (HRP) and copper/zinc superoxide dismutase (SOD) on the physicochemical stability of fish oil-in-water emulsions. HRP demulsified the emulsion in a concentration-dependent manner, leading to decreased turbidity and phase separation. Conversely, SOD stabilized the emulsion both physically and chemically. The findings suggest that HRP's demulsifying effect is due to its oxidation catalysis and interactions between lipids and proteins, while SOD's stabilizing effect is linked to its antioxidant properties. The study provides insights into the impact of oxidoreductases on food emulsion stability.
Publisher
npj Science of Food
Published On
Jun 23, 2022
Authors
Lijing Ke, Ying Tan, Yang Xu, Guanzhen Gao, Huiqin Wang, Sihao Luo, Jianwu Zhou, Qiang Wang
Tags
horseradish peroxidase
superoxide dismutase
emulsions
stability
oxidoreductases
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