文献类型：期刊文献

英文题名：Peptide Fsey with Various Degrees of Esterification in Oil-Based Emulsions: Antioxidant Effects and Distribution Rules

作者：Shi, Chenshan[1,2] Liang, Lisong[3,4,5] Han, Junhua[1] Zhang, Bolin[2]

第一作者：Shi, Chenshan

机构：[1] College of Food Science and Biology, Hebei University of Science and Technology, Shijiazhuang, 050018, China; [2] Beijing Key Laboratory of Forest Food Processing and Safety, College of Biological Sciences and Biotechnology, Beijing Forestry University, Beijing, 100083, China; [3] Research Institute of Forestry, Chinese Academy of Forestry, Beijing, 100091, China; [4] National Hazelnut Industry Innovation Alliance, Beijing, 100091, China; [5] Hazelnut Engineering and Technical Research Center of the State Forestry and Grassland Administration, Beijing, 100091, China

年份：2023

外文期刊名：SSRN

收录：EI(收录号：20230268673)

语种：英文

外文关键词：Additives - Alkylation - Emulsification - Emulsions - Oils and fats - Ostwald ripening - Peptides

摘要：The use of the peptide FSEY as an antioxidant additive in emulsified foods is limited due to its oil insolubility. However, alkylation modification alters solubility and thus the partitioning of antioxidants in different phases. This study aims to investigate the antioxidant effect of lipopeptides in oil-based emulsions, namely C2-FSEY, C4-FSEY, C6-FSEY, C8-FSEY, and C12-FSEY compared with their parent C0-FSEY. In addition, the contributing factors to the increased activity are evaluated in terms of the interface distribution. As a result, antioxidant capacities of these lipopeptides showed "parabolic case" trends, compounds with alkyl chains such as butyl (C4-FSEY), hexyl (C6-FSEY), and octyl (C8-FSEY) were found to be effective in inhibiting lipid oxidation in the oil-in-water emulsions stabilized by 0.5%, 1%, and 2% of Tween-20, respectively. The cut-off effect can be attributed to the "reduced mobility" and the "internalization" mechanisms for alkylation modifications have no influence on the electron-donating ability of parent FSEY. ? 2023, The Authors. All rights reserved.