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Lipid oxidation of sodium caseinate-stabilized emulsion-gels prepared using microbial transglutaminase

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Abstract

Development of lipid oxidation in casein-stabilized emulsion-gels prepared using microbial transglutaminase was investigated. The oxidative stability of emulsion-gels was assessed based on measurement of the amount of lipid hydroperoxide, hexanal, and 1-octen-3-ol. Profiles of lipid hydroperoxide showed that formation of lipid hydroperoxide was reduced in emulsion-gels, compared with emulsions, regardless of the storage temperature. Quantitative analysis of hexanal and 1-octen-3-ol showed no significant (p>0.05) difference between oxidative stabilities of emulsion-gels and emulsions. The storage temperature did not affect formation patterns of hydroperoxide, hexanal, and 1-octen-3-ol. Transglutaminase can be a useful tool for retardation of lipid oxidation based on formation of emulsion-gels.

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Authors and Affiliations

  1. Department of Agricultural Biotechnology, Center for Food and Bioconvergence, and Research Institute of Agriculture and Life Sciences, Seoul National University, Seoul, 08826, Korea

    Seong Hoon Lim, Ha Ram Kim & Tae Wha Moon

  2. Department of Food Science and Technology and Department of Interdisciplinary Bio IT Materials, Seoul National University of Science and Technology, Seoul, 01811, Korea

    Seung Jun Choi

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  1. Seong Hoon Lim
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  2. Ha Ram Kim
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  3. Seung Jun Choi
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  4. Tae Wha Moon
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Correspondence to Tae Wha Moon.

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Lim, S.H., Kim, H.R., Choi, S.J. et al. Lipid oxidation of sodium caseinate-stabilized emulsion-gels prepared using microbial transglutaminase. Food Sci Biotechnol 24, 2023–2026 (2015). https://doi.org/10.1007/s10068-015-0267-9

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  • DOI: https://doi.org/10.1007/s10068-015-0267-9

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