Emulsifying Properties of Enzymatically Modified Phospholipids.
نویسندگان
چکیده
منابع مشابه
Emulsifying Properties of Corn
Cereal Chem. 66(4):263-267 Emulsifying capacity and emulsion stability of hexane-defatted corn content; 70.39% water was retained by the emulsion. High emulsion germ protein obtained by modified and conventional extraction processes stability was obtained as the result of specific protein properties. Increasing were studied. Defatted corn germ protein obtained by the modified fat content in emu...
متن کاملComparative Emulsifying Properties of Octenyl Succinic Anhydride (OSA)-Modified Starch: Granular Form vs Dissolved State
The emulsifying ability of OSA-modified and native starch in the granular form, in the dissolved state and a combination of both was compared. This study aims to understand mixed systems of particles and dissolved starch with respect to what species dominates at droplet interfaces and how stability is affected by addition of one of the species to already formed emulsions. It was possible to cre...
متن کاملPhysicochemical and Emulsifying Properties of Barijeh (Ferula gumosa) Gum
Ferula gumosa Boiss is one of the natural plants of Iran whose exudates (Barijeh) can be used in food industry. In the present study the properties of the gum extracted from tubers of Ferula gumosa were examined. For this purpose, gum was extracted from crude exudates by alcoholic extraction with 90% (v/v) ethanol. The purity of gum was relatively high, and it was composed mostly ...
متن کاملFusion and Atherogenic Properties of Enzymatically Modified Low Density Lipoprotein Particles
A is an inflammatory disease characterized by the appearance of small extracellular lipid droplets, formation of foam cells, and secretion of pro-inflammatory cytokines by vascular cells in the arterial intima. There is substantial evidence that the extracellular lipid droplets are derived directly from aggregated and fused low density lipoprotein (LDL) particles. However, native LDL particles ...
متن کاملImprovement of Emulsifying Properties of Wheat Gluten Hydrolysate / -Carrageenan Conjugates
Gluten hydrolysate was prepared through limited enzymatic hydrolysis of wheat gluten resulting from the byproducts of wheat starch. The enzyme applied in the present study was Protamex. Response surface methodology was used to investigate the effects of pH, gluten hydrolysate (GHP)/ -carrageenan ( C) ratio and reaction time on emulsifying properties of the GHPC conjugate. The regression model f...
متن کاملذخیره در منابع من
با ذخیره ی این منبع در منابع من، دسترسی به آن را برای استفاده های بعدی آسان تر کنید
ژورنال
عنوان ژورنال: NIPPON SHOKUHIN KOGYO GAKKAISHI
سال: 1993
ISSN: 0029-0394
DOI: 10.3136/nskkk1962.40.755