The characteristics of gelation of myofibrillar proteins combined with salt soluble Rhodotorula glutinis proteins by enzymatic crosslinking.
Sign Up to like & getrecommendations! Published in 2020 at "Food chemistry"
DOI: 10.1016/j.foodchem.2020.128505
Abstract: Some microbial single-cell proteins are capable of producing synergistic crosslinking interactions with edible proteins by rational regulation. Herein, we reported that salt soluble proteins (RGP) extracted from Rhodotorula glutinis in an alkaline and saline system… read more here.
Keywords: rhodotorula glutinis; salt soluble; myofibrillar proteins; gauche ... See more keywords
Effects of fatty acid saturation degree on salt-soluble pork protein conformation and interfacial adsorption characteristics at the oil/water interface
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DOI: 10.1016/j.foodhyd.2020.106472
Abstract: Abstract The aim of this study was to explore the effect of fatty acid saturation degree on the adsorption behavior of salt-soluble pork proteins at the oil/water interface and to reveal the mechanism between the… read more here.
Keywords: adsorption; saturation degree; fatty acid; acid saturation ... See more keywords
Effect of heat treatment on physicochemical state and in vitro digestion of salt-soluble protein from Pacific oyster (Crassostrea gigas)
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DOI: 10.1016/j.lwt.2020.110126
Abstract: Abstract The current research extracted oyster salt-soluble protein (OSSP) from Pacific oyster (Crassostrea gigas) and investigated the effect of heat treatment (35–100 °C) on the physicochemical state and in vitro digestion of OSSP. Gel electrophoresis results… read more here.
Keywords: oyster crassostrea; soluble protein; pacific oyster; effect heat ... See more keywords
Fabrication and Characterization of W/O/W Emulgels by Sipunculus nudus Salt-Soluble Proteins: Co-Encapsulation of Vitamin C and β-Carotene
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DOI: 10.3390/foods11182720
Abstract: W/O/W emulsions can be used to encapsulate both hydrophobic and hydrophilic bioactive as nutritional products. However, studies on protein stabilized gel-like W/O/W emulsions have rarely been reported, compared to the liquid state multiple emulsions. The… read more here.
Keywords: sipunculus nudus; vitamin carotene; soluble proteins; salt soluble ... See more keywords