Food Science and Technology

Effects of peroxidase and superoxide dismutase on physicochemical stability of fish oil-in-water emulsion

L. Ke, Y. Tan, et al.

Explore the fascinating impact of horseradish peroxidase and superoxide dismutase on the stability of fish oil emulsions in this research by Lijing Ke and colleagues. Discover how one demulsifies while the other stabilizes, shedding light on the intricate interactions between lipids and proteins in food science.

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Playback language: English

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Abstract

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

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