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Investigation on the emulsification mechanism in aqueous enzymatic extraction of edible oil from Schizochytrium sp.

Xu ZhengJuan MaXiao-Hong KouXin GaoJing LiuShihao LiBowen ZhengYazhou LiuZhaohui Xue
Published in: Journal of the science of food and agriculture (2023)
Protein is the main emulsifying substance in the emulsification system. The addition of protease affects the stability of the interfacial membrane formed by proteins. In addition, sufficient enzymatic hydrolysis (1.5 h) inhibited emulsification, while excessive enzymatic hydrolysis (3.0 h) promoted emulsification. © 2023 Society of Chemical Industry.
Keyphrases
  • hydrogen peroxide
  • ionic liquid
  • weight gain
  • fatty acid
  • body mass index
  • binding protein
  • small molecule
  • electron transfer