Associative phase separation of potato protein and anionic polysaccharides
Sign Up to like & getrecommendations! Published in 2019 at "Colloids and Surfaces A: Physicochemical and Engineering Aspects"
DOI: 10.1016/j.colsurfa.2019.01.012
Abstract: Abstract Plant proteins are receiving growing interest from the food and beverage industry. However, the properties of these proteins are still insufficiently characterised. The present study investigated the associative phase separation between potato protein (PP)… read more here.
Keywords: potato protein; associative phase; separation potato; phase separation ... See more keywords
Utilization of anionic polysaccharides to improve the stability of rice glutelin emulsions: Impact of polysaccharide type, pH, salt, and temperature
Sign Up to like & getrecommendations! Published in 2017 at "Food Hydrocolloids"
DOI: 10.1016/j.foodhyd.2016.11.005
Abstract: Abstract The objective of this study was to improve the physical stability of emulsions containing oil droplets stabilized by hydrolyzed rice glutelin (HRG) by coating them with anionic polysaccharides. Polysaccharide type and concentration had a… read more here.
Keywords: anionic polysaccharides; salt; rice glutelin; emulsions containing ... See more keywords
Effect of anionic polysaccharides on conformational changes and antioxidant properties of protein-polyphenol binary covalently-linked complexes
Sign Up to like & getrecommendations! Published in 2020 at "Process Biochemistry"
DOI: 10.1016/j.procbio.2019.10.021
Abstract: Abstract This work evaluated the anionic polysaccharides to improve the functional properties and antioxidant activities, and compared the effects on covalently-linked the soy protein isolate (SPI)- (–)-epigallocatechin-3-gallat (EGCG) binary complexes. The increasing molecular weight via… read more here.
Keywords: covalently linked; anionic polysaccharides; polysaccharides conformational; effect anionic ... See more keywords