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

Xu ZhengJuan Ma Xiao-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