title: Influence of protein type on oxidation and digestibility of fish oil-in-water emulsions: gliadin, caseinate, and whey protein.
abstract: The influence of three surface-active proteins on the oxidative stability and lipase digestibility of emulsified ω-3 oils was examined: deamidated wheat gliadin (gliadin); sodium caseinate (CN); whey protein isolate (WPI). Gliadin and WPI were more effective at inhibiting lipid oxidation (hydroperoxides and TBARS) of fish oil-in-water emulsions than CN. Protein oxidation during storage was determined by measuring the loss of tryptophan fluorescence. The CN-emulsions exhibited the highest loss of tryptophan fluorescence during aging, as well as the highest amount of lipid oxidation. Potential reasons for the differences in oxidative stability of the emulsions with different proteins include differences in interfacial film thickness, protein chelating ability, and antioxidant amino acids profiles. During in vitro digestion, gliadin-stabilized emulsions had the lowest digestion rate of the three proteins. These results have important implications for using proteins to fabricate emulsion-based delivery systems for ω-3 oils.
authors.affiliation: College of Light Industry and Food Sciences, South China University of Technology, Guangzhou 510640, China; Department of Food Science, University of Massachusetts, Amherst, MA 01003, USA.
authors.forename: Chaoying
authors.initials: C
authors.lastname: Qiu
authors.affiliation: College of Light Industry and Food Sciences, South China University of Technology, Guangzhou 510640, China; State Key Laboratory of Pulp and Paper Engineering, South China University of Technology, Guangzhou 510640, China.
authors.forename: Mouming
authors.initials: M
authors.lastname: Zhao
authors.affiliation: Department of Food Science, University of Massachusetts, Amherst, MA 01003, USA; Department of Biochemistry, Faculty of Science, King Abdulaziz University, Jeddah, Saudi Arabia.
authors.forename: Eric Andrew
authors.initials: EA
authors.lastname: Decker
authors.affiliation: Department of Food Science, University of Massachusetts, Amherst, MA 01003, USA; Department of Biochemistry, Faculty of Science, King Abdulaziz University, Jeddah, Saudi Arabia. Electronic address: mcclements@foodsci.umass.edu.
authors.forename: David Julian
authors.initials: DJ
authors.lastname: McClements
mesh_terms: D002364:Caseins / Q000737:chemistry*; D004655:Emulsions / Q000737:chemistry; D005395:Fish Oils / Q000737:chemistry*; D005903:Gliadin / Q000737:chemistry*; D015227:Lipid Peroxidation; D008894:Milk Proteins / Q000737:chemistry*; D010084:Oxidation-Reduction; D014867:Water / Q000737:chemistry*; D000067816:Whey Proteins
chemical_list: D002364:Caseins; D004655:Emulsions; D005395:Fish Oils; D008894:Milk Proteins; D000067816:Whey Proteins; D014867:Water; D005903:Gliadin
keywords: Emulsion; Lipid digestibility; Oxidative stability; Sodium caseinate; Wheat gliadin; Whey protein isolate