文献类型：期刊文献

英文题名：Construction of a water-in-oil-in-water (W/O/W) double emulsion system based on oyster peptides and characterisation of freeze-dried products

作者：Yang, Wen[1];Li, Jinzhen[1];Ren, Dingding[1];Cao, Wenhong[1,2,3];Lin, Haisheng[1,2,3];Qin, Xiaoming[1,2,3];Wu, Leiyan[4];Zheng, Huina[1,2,3]

机构：[1]Guangdong Ocean Univ, Coll Food Sci & Technol, Zhanjiang 524088, Peoples R China;[2]Guangdong Ocean Univ, Shenzhen Inst, Shenzhen 518108, Peoples R China;[3]Guangdong Prov Key Lab Aquat Prod Proc & Safety, Zhanjiang 524088, Peoples R China;[4]Jiangxi Agr Univ, Coll Food Sci & Engn, Nanchang 330045, Jiangxi, Peoples R China

年份：2021

卷号：56

期号：12

起止页码：6635

外文期刊名：INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

收录：SCI-EXPANDED(收录号：WOS:000698526200001)、、EI(收录号：20213910939099)、Scopus(收录号：2-s2.0-85115394825)、WOS

基金：This work was supported by the Guangdong Province Modern Agricultural Industry Technology System Innovation Team Construction Project (Grant No. 2021KJ146). Special funds for science technology innovation and industrial development of Shenzhen Dapeng New District (Grant No. KJYF202101-07); and China Agriculture Research System of MOF and MARA.

语种：英文

外文关键词：double emulsion; electronic nose; oyster peptide; peptide sequence; stability

外文摘要：In order to broaden the range of applications for oyster peptides in the food field, the amino acid composition of oyster peptide was analysed, after which the peptide sequence was identified using liquid-mass spectrometry technology. A W-1/O/W-2 double emulsion was prepared by the two-step shear emulsification method. The W-1/O/W-2 double emulsion was further freeze-dried after addition of alginate to obtain the final product, and the characteristics of the related product were analysed. The results show that oyster peptides are mainly composed of short peptides with molecular weights between 459.3 Da and 2716.3 Da. Polyglycerol polyrinoleate (PGPR) was selected as the emulsifier and added at 5% of the mass of the oil phase. The mass ratio of the oil phase to the water phase was O:W = 6:4, and optimal stability of the W-1/O emulsion was obtained by shearing and emulsifying for 2 min at 12 000 rpm. A superior W-1/O/W-2 double emulsion can be obtained by secondary emulsification in which the hydrophilic emulsifier Tween 80 was added at 0.8% (w/w) of the mass of the external water phase (W-2). The mass ratio of the emulsion to the external water phase was 5:5. The lyophilised product has good re-solubility, with the reconstituted emulsion maintaining the double-emulsion structure. Electronic nose results showed that the peculiar smell of the reconstituted emulsion was significantly lower than that of the oyster peptide solution. The results of this research provide a reference for the development and application of oyster peptides in the field of functional health foods.