Emulsifying capacity of peanut polysaccharide: Improving interfacial property through the co-dissolution of protein during extraction

2021 ◽  
Vol 273 ◽  
pp. 118614
Author(s):  
Jianfen Ye ◽  
Xiao Hua ◽  
Wenbin Zhang ◽  
Wei Zhao ◽  
Ruijin Yang
2020 ◽  
Vol 8 ◽  
pp. 970-975 ◽  
Author(s):  
Yanni Zhang ◽  
Jincheng Zhang ◽  
Zhuangzhuang Hu ◽  
Zhaoqing Feng ◽  
Hepeng Zhang ◽  
...  

2021 ◽  
Vol 35 (2) ◽  
pp. 1143-1151
Author(s):  
Xiao Wang ◽  
Heng Zhang ◽  
Xuwei Liang ◽  
Leiting Shi ◽  
Mao Chen ◽  
...  

MRS Advances ◽  
2018 ◽  
Vol 4 (07) ◽  
pp. 377-384 ◽  
Author(s):  
DaNan Yea ◽  
SeonHui Jo ◽  
JongChoo Lim

ABSTRACTIn this study, 3 types of zwitterionic phospholipid biosurfactants LDP(S), CDP(S) and CTDP(S) were prepared from 3 different raw materials such as rapeseed oil, coconut oil and cottonseed oil respectively. The structure of the resulting phospholipid biosurfactants was elucidated by FT-IR, 1H NMR and 13C NMR spectroscopies and their interfacial properties have been examined such as CMC, static surface tension, wetting property, solution stability, and foam property. Interfacial property measurement and prescription test in cosmetic formulation prepared with the newly synthesized biosurfactants revealed that CDP(S) biosurfactant possesses excellent mildness and superior interfacial properties, indicating the potential applicability in cosmetic product formulations.


1965 ◽  
Vol 11 (6) ◽  
pp. 557-560
Author(s):  
B. Breyer ◽  
F. Ofner ◽  
G. Andrews

2018 ◽  
Vol 55 (5A) ◽  
pp. 83
Author(s):  
Tran Thanh Truc

The study was conducted to investigate the possibility of enhancing the quality of cultured snakehead fish (Channastriata) protein, especially used in the processing of sausage products, by treatment with protease from its viscera. The change in physicochemical properties (expressed by water holding capacity, emulsifying capacity of protein, texture characteristics and whiteness index) of snakehead fish paste related to various protease activity (0, 3, 6, 9, 12, 15 U/L) and washing time (20, 30 and 40 min) were determined. In addition, protease treatment conditions were fixed at ambient temperature (30 ± 2 °C) and the ratio of minced fish and protease solution was 1:1(w/v). The results showed that physicochemical properties, gel quality and sensory properties of sausage significantly improved from soaked minced fish in protease solution at 9 U/L for 30 minutes.


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