Abstract: In this experiment, peanut protein hydrolysates with different amounts (0.25%, 0.5%, 1%) were added to the salad sauce in order to explore the effect of peanut protein hydrolysate on the storage stability of salad sauce. The centrifugal demulsification rate, demulsification time, viscosity, peroxide value (POV), thiobarbituric acid (TBA) value and the distribution of protein hydrolysates were determined. The results showed that the more the peanut protein hydrolysate was added, the lower the demulsification occurred and the longer the demulsification time and viscosity were. Besides, the emulsifying effect of the salad sauce was increased. Moreover, peanut protein hydrolysate could be adsorbed on the oil-water interface, which can significantly reduce the POV and TBA values of salad sauce during 4-week storage, and effectively inhibited the oxidation of the oil.
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2021, Vol. 47 
