Co‐oxidation of Antarctic krill oil with whey protein and myofibrillar protein in oil‐in‐water emulsions

• Published in: Journal of Food Science
• Main Authors: Wang, Yuliu, Liu, Yanzi, Ma, Lei, Yang, Lu, Cong, Peixu, Lan, Haohui, Xue, Changhu, Xu, Jie
• Format: Article in Journal/Newspaper
• Language: English
• Published: Wiley 2020
• Subjects: Antarc*; Antarctic; Antarctic Krill
• Online Access: http://dx.doi.org/10.1111/1750-3841.15500; https://onlinelibrary.wiley.com/doi/pdf/10.1111/1750-3841.15500; https://onlinelibrary.wiley.com/doi/full-xml/10.1111/1750-3841.15500

Abstract Antarctic krill oil (AKO) is usually encapsulated by the protein materials, enhancing its oxidative stability. Proteins exhibit immense effect on lipid oxidation and induce protein–lipid co‐oxidation. This study aimed at elucidating the co‐oxidation mechanism of AKO and whey protein (WP) or myofibrillar protein (MP) in oil‐in‐water emulsions. The estimations of malondialdehyde (MDA) content, phospholipid molecular species, and pyrrole content resulted in increased and decreased oxidation rate of AKO (especially phosphatidylethanolamine) by WP and MP, respectively. Meanwhile, protein concentration, sulfhydryl content, the loss of tryptophan fluorescence intensity, and sodium dodecyl sulfate‐polyacrylamide gel electrophoresis results demonstrated that AKO promoted WP oxidation but inhibited MP oxidation. Further, the antioxidative abilities of seven common antioxidants were evaluated. Ascorbyl palmitate showed the most substantial antioxidative effect for both AKO and proteins (about 70% decrease of MDA content and 30% decrease of the decrease ratio of tryptophan fluorescence intensity). This finding supported that different proteins could exhibit different pro/anti‐oxidative effects on lipid oxidation, especially for marine lipids abundant in phospholipids and polyunsaturated fatty acids. Besides, MP could also act as antioxidant in MP AKO emulsions, further extending its application from traditional surfactants. Practical Application AKO is usually encapsulated by the protein materials, enhancing its oxidative stability. The results demonstrated MP could inhibit AKO oxidation, and vice versa, especially when ascorbyl palmitate was added at the same time. As a result, this finding explored a new potential wall material with antioxidative ability for the encapsulated products of AKO.