Food-grade emulsions stabilized by marine Antarctic krill (Euphausia superba) proteins with long-term physico-chemical stability

The amino acids composition, secondary structure and aggregation profiles of Antarctic krill proteins were characterized. Ability of the proteins to stabilize sunflower oil-based emulsions was firstly evaluated, and further the effects of NaCl concentration, pH values and storage temperatures on their stabilization were investigated. Results showed that the krill proteins contained much balanced essential amino acids compared to some plant...