To explore the feasibility of stabilizing docosahexenoic acid (DHA)algal oil by co-precipitation protein emulsion, tilapia protein isolate (TPI), three tilapia-soy protein co-precipitation (TSPC2∶1, TSPC1∶1, and TSPC1∶2), and soybean protein isolate (SPI) were used as the emulsifiers, and the TPI, TSPC, andsoy protein isolate-DHA(SPI-DHA) algae oil emulsions were prepared by high-pressure homogenization. The physical stability and oxidation stability of the five emulsions were compared. Results showed that compared with TPI emulsion, the average particle size and creaming index of TSPC-DHA algae oil emulsion decreased (P<0.05), and the absolute value of Zeta potential increased (P<0.05), and the physical stability of the emulsion increased with the increase of the proportion of soybeans in the raw material. Compared with SPI emulsion, the peroxide value and TBARS value of TSPC-DHA algae oil emulsion during storage were significantly lower (P<0.05), and the oxidation stability of the emulsion was significantly improved. TSPC1∶1 and TSPC1∶2 emulsions had no obvious separation at 4 ℃ for 28 d without the content of oxidation products being close to the TPI emulsion, and the emulsion stability was good. Preliminary analysis showed that the soy protein component of the co-precipitated protein could better cover the oil-water interface and improve the physical stability of emulsion during storage, while the fish protein component could slow down the oxidation rate of oil and improve the oxidation stability of emulsion during storage. Therefore, TSPC emulsion had better physical stability than TPI emulsion and better oxidation stability than SPI emulsion, which could be used as a good emulsifier to stabilize DHA algae oil. These results provide a reference for the development of co-precipitated protein functional emulsions.
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