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Effect of sunflower seed protein hydrolysate on physical andoxidative stability of oil in water emulsion
  
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KeyWord:sunflower seed protein hydrolysate  emulsion  particle size  emulsifying activity  emulsion stability  flocculation stability  condensation stability  oxidative stability
FundProject:安徽省高等学校省级质量工程项目（2019xqsxzx90）；安徽省高等学校自然科学研究项目（KJ2019A1267）
Author NameAffiliation
YANG Xi Anhui Vocational College of Grain Engineering, Hefei 230011, China 
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Abstract:
      The sunflower seed protein was hydrolyzed moderately by alkaline protease, and the effect of sunflower seed protein hydrolysate(SSH) on physical and oxidative stability of emulsion prepared with monoglyceride as emulsifier was studied. The emulsifying activity, emulsion stability, particle size, flocculation index, condensation index and peroxide value and malondialdehyde content of the emulsion stored for 14 d were evaluated. The results showed that the emulsifying activity, emulsion stability, flocculation and condensation stabilities of the emulsion increased significantly after adding SSH while the particle size of the emulsion decreased markedly. When the content of SSH was 1.0%, the emulsion had the best physical stability and better oxidative stability.
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