Emulsifying activity
WebJul 1, 2010 · Research on emulsifying properties of proteins is needed to improve the utilization of dietary protein sources in food formulations, an important task for food scientists and technologists. The emulsifying properties of food proteins are commonly expressed by describing their (i) emulsion activity (i.e., the maximum interfacial area per unit mass of … WebIdentification of emulsifier potato peptides by bioinformatics: application to omega-3 delivery emulsions and release from potato industry side streams, García-Moreno, P.J., et al., Sci. Rep. 10: 690, 2024. Antioxidant and emulsifying activities of corn gluten meal hydrolysates in oil-in-water emulsions, Shen, Y., et al
Emulsifying activity
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WebThe emulsifying activity and stability of the Pv–GA complex were slightly improved, and antioxidant activities was significantly enhanced. Furthermore, the Pv–GA complex was used to load conjugated linoleic acid (CLA) for microemulsion preparation. Results showed that the Pv–GA complex could increase the viscosity and lipid antioxidant ... WebThe emulsifier activity of culture broth was determined according to Cooper and Goldenberg (30). Four milliliters of cell-free culture samples was added to 6 mL of …
WebFour hydrophobic regions in 45-kDa alasan protein were also proved to be necessary for its emulsifying activity, as well as many studies had shown that hydrophobic regions on the surface of ... WebApr 24, 2024 · Surface activity and emulsifying properties of soy protein is considered still limited due to its molecular structure. Modification of soy protein is directed to achieve …
WebApr 24, 2024 · The SPI-tea conjugates showed higher emulsifying activity and higher antioxidant activity than underivatized SPI. SPI-green tea polyphenols 0.75% (w/w) showed the best quality as emulsifier as tested by various parameters. Although the emulsion stability is still inferior to lecithin, the SPI-tea polyphenol conjugates offer high antioxidant ... WebIn all cases, the emulsifying activity was due to the polysaccharide or the lipid component. Recently it became evident that A. radioresistens produces a high molecular weight emulsifier (Alasan) in which the active component is a protein (Navon-Venezia et al., 1995, 1998; Toren et al., 2001, 2002a, b, c). This discovery opens up a range of ...
WebApr 28, 2024 · This study provides the concepts necessary to understand the emulsifying behavior of peptides. Additionally, a straightforward description is given of how the …
WebFeb 15, 2024 · The emulsifying activity index (EAI) and the emulsifying stability index (ESI) were determined according to the method of Pearce and Kinsella (1978). The … chrome lake loft bandon dunesWebWhen 150 g kg -1 EDTAD was added, the surface hydrophobicity, the emulsifying activity, and the absolute value of the zeta potential were increased by 213%, 120%, and 68% respectively, and the particle size decreased to 247 nm. The droplet size of emulsion decreased to 10 μm when pH was 6. At the same concentration of SPI and pH, the … chrome lake bandonWebMar 21, 2024 · EPSRT7 showed good emulsifying activity against different natural oils and hydrocarbons at high concentrations (2 mg/mL) and at the studied pH range (3.1–7.2). It also presented good emulsifying activity compared to that of commercial emulsifiers. Lastly, EPSRT7 showed antioxidant capacity for different free radicals, a lack of … chromel alumel thermocouple type kWebOct 2, 2024 · Abstract. In this chapter, the efficacy of pectin as emulsifier and the structural components that influence its emulsification properties are discussed. The complex molecular structure of pectin makes the assignment of structure vs. function relationships particularly challenging. Nevertheless, around 3% protein with a minimum of 10% degree … chromel alumel teflon type thermocouple wireWebApr 28, 2024 · Moreover, the routes to design and discover novel peptides with interfacial and emulsifying activity are also discussed, along with the strategies to address some of their major pitfalls and challenges. Finally, this contribution reviews methodologies to build and use data sets containing standard properties of emulsifying peptides by looking ... chromel alumel wireWebMar 30, 2024 · The emulsifying activity of potato proteins was tested in different conditions. • Potato proteins presented a higher emulsifying activity at pH 4.8. • … chromel alumel thermocouple temperature rangeWebHow to determine The emulsifying activity was determined from the absorbance measured immediately after emulsion formation? 1. A measured amount of pure corn oil (1.0ml) … chrome lake lofts bandon dunes