Emulsion Stability of Zanthoxylum armatum DC. Seed Kernel Glutelin by Enzymatic Hydrolysis

被引：0

作者：

Qu Y. ^{[1
]}

Hou X. ^{[1
]}

Li S. ^{[1
]}

Shen G. ^{[1
]}

Luo Q. ^{[1
]}

Wu H. ^{[1
]}

Pu B. ^{[1
]}

Ye M. ^{[2
]}

Zhang Z. ^{[1
]}

机构：

[1] College of Food Science, Sichuan Agricultural University, Ya'an, 625014, Sichuan

[2] College of Forestry, Sichuan Agricultural University, Wenjiang, 611130, Sichuan

来源：

Zhang, Zhiqing (zqzhang721@163.com) | 1600年 / Chinese Institute of Food Science and Technology卷 / 20期

关键词：

Emulsion; Enzymatic hydrolysis; Stability; Zanthoxylum armatum DC. seed kernel glutelin;

D O I：

10.16429/j.1009-7848.2020.06.018

中图分类号：

学科分类号：

摘要：

In order to investigate the glutenin emulsion stability of Zanthoxylum armatum DC. seed kernels, oil-in-water emulsions were prepared from Z. armatum. seed kernel glutelin (ZADSKG) with different degree of hydrolysis (DH) (3%, 6%, and 8%) and their stability to storage, pH, ionic strength, and thermal processing were assessed, too. DH has a significant effect on the formation of stable emulsion. Emulsions prepared with 6% DH ZADSKG were stable over a range of environmental conditions: pH 7-9; NaCl < 200 mmol/L; temperatures < 70℃ studied. These results will provide a theoretical basis for the production of natural emulsion-based products using ZADSKG as an emulsifier in food industry. © 2020, Editorial Office of Journal of CIFST. All right reserved.

引用

页码：146 / 153

页数：7

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