Effect of high pressure processing enzymatic hydrolysates of soy protein isolate on the emulsifying and oxidative stability of myofibrillar protein prepared oil-in-water emulsions.

BACKGROUND: Oil-in-water (O/W) emulsions are thermodynamically unstable and easy to be oxidized. Recently, protein hydrolysates have been used to enhance the emulsifying and oxidative stability of emulsions. High pressure processing (HPP) enzymatic hydrolysates of soy protein isolate have higher bioactivities. The objective of the study was to investigate the effects of various soy protein isolate hydrolysate (SPIH) concentrations obtained during different 4-h pressure treatments on improving the emulsifying and oxidative stability of myofibrillar protein (MP) emulsions. RESULTS: Emulsions with 4 mg mL(-1) of SPIH obtained at 200 MPa had the highest emulsifying activity index (EAI) and emulsion stability index (ESI, P