Physicochemical properties of dry-heated soy protein isolate-dextran mixtures

被引：74

作者：

Diftis, N ^{[1
]}

Kiosseoglou, V ^{[1
]}

机构：

[1] Aristotle Univ Thessaloniki, Dept Chem, Food Chem & Technol Lab, GR-54006 Thessaloniki, Greece

来源：

FOOD CHEMISTRY | 2006年 / 96卷 / 02期

关键词：

D O I：

10.1016/j.foodchem.2005.02.036

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

Soy protein isolate-dextran mixtures were incubated for up to three weeks and an improvement of their ability to stabilize emulsions against creaming, giving emulsions with lower droplet size, at pH values near the protein isoelectric point, was observed. Analysis of the adsorbed protein fraction indicated that the protein-polysaccharide hybrid can adsorb, together with the other mixture constituents, at the interface, during emulsion formation and in this way may contribute to droplet stabilization by enhancing repulsive steric forces by interpenetrating neighbouring droplets and polysaccharide chains. (c) 2005 Elsevier Ltd. All rights reserved.

引用

页码：228 / 233

页数：6

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