Synergy of licorice extract and pea protein hydrolysate for oxidative stability of soybean oil-in-water emulsions

Journal of Agricultural and Food Chemistry

Volumn 62, Issue 32, 2014, Pages 8204-8213

  Zhang, Xin ^a   Xiong, Youling L ^b   Chen, Jie ^a   Zhou, Lirong ^c  

^a JIANGNAN UNIVERSITY   (China)

^b UNIVERSITY OF KENTUCKY   (United States)

^c ICL Performance Products LP   (United States)

Author keywords

antioxidant; emulsion; licorice extract; oxidative stability; pea protein hydrolysate; synergism

Indexed keywords

ANTIOXIDANTS; DROPS; EMULSIFICATION; EMULSIONS; FREE RADICALS; HYDROLYSIS; OIL SHALE; OXIDATION RESISTANCE; PLANTS (BOTANY); SOYBEAN OIL; OXIDATION; PROTEINS;

ANTI-OXIDANT ACTIVITIES; DEFENSE AGAINST OXYGEN; LICORICE EXTRACT; OIL-IN-WATER (O/W) EMULSION; OIL-IN-WATER EMULSIONS; OXIDATIVE STABILITY; PEA PROTEINS; SYNERGISM;

OXIDATION; SOYBEAN OIL;

GLYCINE MAX; GLYCYRRHIZA; PISUM SATIVUM;

ANTIOXIDANT; EMULSIFYING AGENT; EMULSION; FLAVONOID; FLAVOURZYME; FOOD PRESERVATIVE; GLUCOSIDE; PLANT EXTRACT; PROTEIN HYDROLYSATE; PROTEINASE; SEED STORAGE PROTEIN; SOYBEAN OIL; VEGETABLE PROTEIN;

AGONISTS; CHEMISTRY; COMPARATIVE STUDY; EMULSION; FOOD STORAGE; GLYCYRRHIZA; METABOLISM; OXIDATION REDUCTION REACTION; PEA; PLANT ROOT; PLANT SEED; PROTEIN STABILITY; SURFACE PROPERTY;

ANTIOXIDANTS; EMULSIFYING AGENTS; EMULSIONS; ENDOPEPTIDASES; FLAVONOIDS; FOOD PRESERVATIVES; FOOD STORAGE; GLUCOSIDES; GLYCYRRHIZA; OXIDATION-REDUCTION; PEAS; PLANT EXTRACTS; PLANT ROOTS; PROTEIN HYDROLYSATES; PROTEIN STABILITY; SEED STORAGE PROTEINS; SEEDS; SOYBEAN OIL; SURFACE PROPERTIES; VEGETABLE PROTEINS;

EID: 84906278380     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/jf5016126     Document Type: Article

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