国产精品视频一区二区三区四,亚洲av美洲av综合av,99国内精品久久久久久久,欧美电影一区二区三区电影

產(chǎn)品推薦:氣相|液相|光譜|質(zhì)譜|電化學(xué)|元素分析|水分測定儀|樣品前處理|試驗(yàn)機(jī)|培養(yǎng)箱


化工儀器網(wǎng)>技術(shù)中心>其他文章>正文

歡迎聯(lián)系我

有什么可以幫您? 在線咨詢

測量應(yīng)用案例-20210406

來源:美國布魯克海文儀器公司   2021年05月20日 16:10  
 

文獻(xiàn)名:Characteristics and application of fish oil-in-water pickering emulsions structured with tea water-insoluble proteins/κ-carrageenan complexes

 

 

作者Zhongyang Renab; Zhanming Licd; Zhongzheng Chenb; Yuanyuan Zhangb; Xiaorong Linb; Wuyin Wenga; Hongshun Yangc; Bin Lib

a  College of Food and Biological Engineering, Jimei University, Xiamen, 361021, China

b  College of Food Science, South China Agricultural University, 483 Wushan Street, Tianhe District, Guangzhou, 510642, China

c  Department of Food Science & Technology, National University of Singapore, Science Drive 2, Singapore, 117542, Singapore

d  School of Grain Science and Technology, Jiangsu University of Science and Technology, Zhenjiang, 212004, China

 

 

摘要:Food-grade Pickering emulsions (PEs) stabilized by proteins and polysaccharides have enormous application potential for preparing oil gels. Tea water-insoluble protein (TWIP) and κ-carrageenan (KC) were applied to prepare fish oil-in-water PEs and fish oil gels to broaden the application of fish oils at different ratios of TWIPs and KC. The turbidity reduced, but particle size unchanged except that of TWIP/KC mixture at 80:20 and zeta potential was not altered with the addition of KC. The β-turn and random coil of TWIPs were transformed into β-sheet, α-helix and β-antiparallel due to the addition of KC. Besides, TWIPs clustered with the increase of KC content, especially at 80:20. The droplets of the PEs stabilized by TWIP/KC mixtures were relatively small and homogeneous and the viscoelastic behavior of them was improved compared with those stabilized by TWIPs only. Finally, fish oil gels prepared using PEs stabilized by TWIP/KC mixtures had solid-like behavior with a storage modulus of almost 200 kPa. Therefore, TWIP/KC mixtures can be applied to prepare stable PEs and fish oil gels utilizing PEs as templates. These findings will help explore new edible materials, construct novel colloid structures of underused edible materials and their eventual use in real food manufacture.

 

 

關(guān)鍵詞:Alternative protein; Dietary fiber; Emulsion delivery system; Gel; Rheological property

免責(zé)聲明

  • 凡本網(wǎng)注明“來源:化工儀器網(wǎng)”的所有作品,均為浙江興旺寶明通網(wǎng)絡(luò)有限公司-化工儀器網(wǎng)合法擁有版權(quán)或有權(quán)使用的作品,未經(jīng)本網(wǎng)授權(quán)不得轉(zhuǎn)載、摘編或利用其它方式使用上述作品。已經(jīng)本網(wǎng)授權(quán)使用作品的,應(yīng)在授權(quán)范圍內(nèi)使用,并注明“來源:化工儀器網(wǎng)”。違反上述聲明者,本網(wǎng)將追究其相關(guān)法律責(zé)任。
  • 本網(wǎng)轉(zhuǎn)載并注明自其他來源(非化工儀器網(wǎng))的作品,目的在于傳遞更多信息,并不代表本網(wǎng)贊同其觀點(diǎn)和對其真實(shí)性負(fù)責(zé),不承擔(dān)此類作品侵權(quán)行為的直接責(zé)任及連帶責(zé)任。其他媒體、網(wǎng)站或個(gè)人從本網(wǎng)轉(zhuǎn)載時(shí),必須保留本網(wǎng)注明的作品第一來源,并自負(fù)版權(quán)等法律責(zé)任。
  • 如涉及作品內(nèi)容、版權(quán)等問題,請?jiān)谧髌钒l(fā)表之日起一周內(nèi)與本網(wǎng)聯(lián)系,否則視為放棄相關(guān)權(quán)利。
企業(yè)未開通此功能
詳詢客服 : 0571-87858618
泸州市| 尚志市| 吐鲁番市| 奉新县| 霍州市| 延长县| 交口县| 明星| 岑巩县| 临泉县| 化德县| 玉田县| 陆河县| 邹城市| 安岳县| 辽宁省| 神农架林区| 利辛县| 田东县| 大安市| 中山市| 博湖县| 泰州市| 新乡县| 洪湖市| 阳江市| 织金县| 昌宁县| 黑水县| 江口县| 北海市| 长葛市| 昌乐县| 绥棱县| 保德县| 大关县| 柳河县| 旬邑县| 当涂县| 伊宁市| 张家港市|