Atmospheric pressure cold plasma improves viscosifying and emulsion stabilizing properties of xanthan gum

被引：56
作者：
Misra, N. N. [1 ]
Yong, Hae In [2 ,3 ]
Phalak, Rohit [1 ]
Jo, Cheorun [2 ,3 ,4 ]
机构：
[1] Gen Mills India Private Ltd, Res & Dev, Bombay, Maharashtra, India
[2] Seoul Natl Univ, Ctr Food & Bioconvergence, Dept Agr Biotechnol, Seoul 08826, South Korea
[3] Seoul Natl Univ, Res Inst Agr & Life Sci, Seoul 08826, South Korea
[4] Seoul Natl Univ, Inst Green Bio Sci & Technol, Pyeongchang 25354, South Korea
来源：
FOOD HYDROCOLLOIDS | 2018年 / 82卷
关键词：
Xanthan; Cold plasma; Viscosity; Interfacial tension; Emulsion; BARRIER DISCHARGE PLASMA;
D O I：
10.1016/j.foodhyd.2018.03.031
中图分类号：
O69 [应用化学];
学科分类号：
081704 ;
摘要：
In this work, we report the potential application of cold plasma technology for tailoring the functional properties of hydrocolloids. On treating xanthan gum in solid phase with atmospheric air cold plasma, we observed an increase in the viscosifying ability at low shear rates, and emulsion stabilizing activity of the gum, without affecting the colour or the basic polysaccharide backbone. The observed changes have potential benefits for salad-dressing and instant dry soup formulations. (C) 2018 Elsevier Ltd. All rights reserved.
引用
收藏
页码：29 / 33
页数：5
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