This work focused on the effects of globin hydrolysates on physicochemical properties of my-osin-soybean oil emulsion.The results showed that globin hydrolysates had higher solubility(P＜0.05)but lower iron content(P＜0.05)than blood cell powder and globin.Globin hydrolysates dropped creaming index and particle size(P＜0.05),whereas enhanced emulsifying activity and emul-sifying stability(P＜0.05)of myosin-soybean oil emulsion compared with blood cell powder and glo-bin.Microstructural observations showed that compared with blood cell powder and globin,globin hydrolysates were conducive to the formation of smaller and more uniform emulsion droplets.Com-pared with the blank group,globin hydrolysates,globin and blood cell powder all accelerated the per-oxides and thiobarbituric acid-reactive substances(P＜0.05)of myosin-soybean oil emulsion,but glo-bin hydrolysates were the least effective in accelerating the oxidation of lipids(P＜0.05).Summarily,globin hydrolysates effectively enhanced the physical stability of myosin-soybean oil emulsion with the least adverse effects on lipid oxidation,displaying a potential role in food industry.
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维普
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