Results 21 to 30 of about 7,265 (261)

Structural and functional properties of the glycosylated products of perilla seed meal proteins

浙江大学学报. 农业与生命科学版, 2023
Fructose (FRU), dextran (DEX), and maltodextrin (MD) with different molecular weights were used as inducers to modify perilla seed meal protein (PSMP) using a wet heating method, in order to explore their effects on the structural and functional ...
WANG Dan, LI He, ZHANG Zhijun, LI Huizhen   +3 more
doaj   +1 more source

Improvement of the emulsifying properties of mixed emulsifiers by optimizing ultrasonic-assisted processing

Ultrasonics Sonochemistry, 2023
Optimizing ultrasound (ULD)-assisted flavonoid modification is an important component of enhancing its application potential. In this work, diverse flavonoids, such as quercetin (Que), apigenin (Api), and morin (Mor), were used to modify protein in myofibrillar protein (MP)/cellulose nanocrystal (CN) complexes using ULD-assisted method.
Jiahui Chen, Xianming Zeng, Jiale Chai, Guanghong Zhou, Xinglian Xu   +4 more
openaire   +3 more sources

Emulsifying properties of plasma protein.

NIPPON SHOKUHIN KOGYO GAKKAISHI, 1990
屠殺時に採血し調製した豚血漿蛋白質を乳化性食品へ利用することを目的として,これを市販されている他の動物性蛋白質(牛血漿粉,卵白粉,卵黄粉,全卵粉,カゼイン,ホエー粉)と乳化特性を比較した.(1) 血漿蛋白質は, pH 3, 0.2M NaCl溶液及びpH7,水溶液の乳化条件の乳化活性は各試料中最高であった.しかし,卵黄粉よりもよい乳化活性を発現させるためには, pHやイオン強度の条件を適切にする必要があった.(2) 血漿蛋白質の乳化容量は,卵白粉に次いで大きかった,血漿蛋白質を乳化剤とした場合,加熱に対するエマルションの安定性は高いが,凍結に対しては安定性は低かった.(3) 血漿蛋白質は,乳化条件と,利用する食品の形態によって,実用上の利点が多いことが示された.(4) 血漿蛋白質の表面疎水性 ...
Masayoshi SAITO, Emiko ISHIBASHI, Harue TAIRA   +2 more
openaire   +2 more sources

Mechanism study on the improvement of egg white emulsifying characteristic by ultrasound synergized citral: Physicochemical properties, molecular flexibility, protein structure

Ultrasonics Sonochemistry
As a natural emulsifier, egg white protein (EWP) has great interfacial characteristics and high security, and has broad development prospects. This study explored the impact of ultrasound synergized citral (CI) treatment on the microstructure, molecular ...
Pei Zhang, Lan Liu, Qun Huang, Shugang Li, Fang Geng, Hongbo Song, Fengping An, Xin Li, Yingmei Wu   +8 more
doaj   +1 more source

Physical and emulsifying properties of pea protein: influence of combined physical modification by flaxseed gum and ultrasonic treatment

Food Science and Human Wellness, 2023
This study characterized and compared the physical and emulsifying properties of pea protein (PP) and its modified proteins (ultrasound treated- PP (PPU), flaxseed gum (FG) treated PP (PPFG) and ultrasound treated- PPFG (PPFGU)).
Jia Yang, Fenghong Huang, Qingde Huang, Da Ma, Yashu Chen, Dengfeng Peng, Xiao Yu, Qianchun Deng, Fang Geng   +8 more
doaj   +1 more source

Acid-modified pea protein isolate and okara cellulose crystal: A co-emulsifier to improve physico-chemical stability of fat-reduced eggless mayonnaise

Future Foods
Mayonnaise, a high fat emulsified food, always contains egg yolk as a source of emulsifier. Lowering fat content and restricting use of egg yolk are promising ways to enhance nutritive profile and attraction to vegan trend. This work aimed to prepare fat-
Nopparat Prabsangob, Sunsanee Udomrati
doaj   +1 more source

Gelatin Hydrolysate Hybrid Nanoparticles as Soft Edible Pickering Stabilizers for Oil-In-Water Emulsions

Molecules, 2020
The aim of this study was to fabricate edible gelatin enzymic digest (GED) based gel particles that can stabilize oil-in-water (O/W) microemulsions. The gel particles were generated by covalent crosslinking, with genipin, the individual protein molecules
Zhongyao Du, Pengjie Wang
doaj   +1 more source

Effects of High Hydrostatic Pressure Pretreatment on the Functional and Structural Properties of Rice Bran Protein Hydrolysates

Foods, 2021
Rice bran protein (RBP) hydrolysis was conducted after high hydrostatic pressure (HHP) pretreatment. The structural and functional properties of HHP-pretreated rice bran protein hydrolysates (RBPH) were investigated.
Shirang Wang, Tengyu Wang, Yue Sun, Yingju Cui, Guoping Yu, Lianzhou Jiang   +5 more
doaj   +1 more source

Research Progress in Preparation, Influencing Factors of Emulsifying Properties and Application of Polysaccharide Emulsion

Shipin gongye ke-ji
Polysaccharides, as a kind of natural macromolecules, are rich in variety and sources. The excellent functional characteristics (such as emulsifying and thickening) has endowed the polysaccharide-stabilized emulsions with a broad application prospect in ...
Shuhui YANG, Yansheng WANG, Wenliang WANG, Fengjuan JIA, Yongsheng LI, Furong HOU   +5 more
doaj   +1 more source

Influence of heat treatment on structure, interfacial rheology and emulsifying properties of peanut protein isolate

Czech Journal of Food Sciences, 2019
The influence of heat treatment on the protein size, zeta potential, surface hydrophobicity, secondary structure, interfacial rheology and creaming stability of peanut protein isolate (PPI) was studied.
Yazhen Zhang, Wenfei Xiong, Lingling Lei, Yaqiong Pei, Lingling He, Tingyang Ai, Yan Li, Bin Li, Yuan Jiang, Xingnian Liu, Ling Wang   +10 more
doaj   +1 more source