کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
9487531 | 1330759 | 2005 | 14 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Emulsifying characteristics of commercial canola protein-hydrocolloid systems
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کلمات کلیدی
موضوعات مرتبط
علوم زیستی و بیوفناوری
علوم کشاورزی و بیولوژیک
دانش تغذیه
پیش نمایش صفحه اول مقاله
![عکس صفحه اول مقاله: Emulsifying characteristics of commercial canola protein-hydrocolloid systems Emulsifying characteristics of commercial canola protein-hydrocolloid systems](/preview/png/9487531.png)
چکیده انگلیسی
Emulsifying properties of commercial canola protein isolate (CPI)-hydrocolloid-stabilized emulsions were evaluated under varied conditions (CPI, salt and hydrocolloid concentrations; pH, denaturants). Emulsifying activity index (EAI) and emulsion stability (ES) were determined by turbidimetric testing. The results showed that under complexing conditions (at pH 6), the addition of 1% (w/v) κ-carrageenan (κ-CAR) increased the EAI of CPI-stabilized emulsions from 162 to 201 m2/g and ES from 68% to 95%. Under conditions promoting incompatibility (at pH 10), the use of 1% (w/v) guar gum increased the EAI of CPI-stabilized emulsions from 68 to 177 m2/g and ES from 66% to 100%. The lower EAI and ES values observed in CPI-hydrocolloid-stabilized emulsions treated with sodium salts and denaturants support the involvement of hydrophobic interactions, hydrogen bonds and disulfide linkages in the emulsification of these systems. Interfacial properties of CPI-hydrocolloid mixtures were improved by electrostatic complexing and incompatibility, making these systems suitable for stabilizing food emulsions.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Research International - Volume 38, Issue 6, July 2005, Pages 659-672
Journal: Food Research International - Volume 38, Issue 6, July 2005, Pages 659-672
نویسندگان
Florence O. Uruakpa, S.D. Arntfield,