Performance of Quillaja bark saponin and β-lactoglobulin mixtures on emulsion formation and stability
Sign Up to like & getrecommendations! Published in 2017 at "Food Hydrocolloids"
DOI: 10.1016/j.foodhyd.2017.01.013
Abstract: The emulsifying properties of a mixture of Quillaja bark saponin (QBS) and β-lactoglobulin (β-lg) were evaluated under different pH conditions (7–9) and NaCl concentrations (0–200 mmol·L−1) and compared to the individual components. The formation and stabilization… read more here.
Keywords: quillaja bark; droplet; stability; bark saponin ... See more keywords
Interaction of Quillaja bark saponin and bovine serum albumin: Effect on secondary and tertiary structure, gelation and in vitro digestibility of the protein
Sign Up to like & getrecommendations! Published in 2020 at "Lwt - Food Science and Technology"
DOI: 10.1016/j.lwt.2019.108970
Abstract: Abstract The interaction of Quillaja bark saponin and bovine serum albumin was determined by isothermal titration calorimetry and correlated to the structure, gelation and in vitro digestibility of the protein. Results showed that the interactions… read more here.
Keywords: protein; quillaja bark; interaction quillaja; saponin ... See more keywords