Effect of xanthan/enzyme-modified guar gum mixtures on the stability of whey protein isolate stabilized fish oil-in-water emulsions
| Autor: | Kevin M. Williams, Pavan Kumar Chityala, Hanna Khouryieh, Eric D. Conte |
|---|---|
| Rok vydání: | 2016 |
| Předmět: |
0301 basic medicine
Flocculation Whey protein Guar Galactans Analytical Chemistry Whey protein isolate Mannans 03 medical and health sciences 0404 agricultural biotechnology Fish Oils Lipid oxidation Plant Gums medicine Animals 030109 nutrition & dietetics Guar gum Chromatography biology Chemistry Viscosity Hydrolysis Polysaccharides Bacterial Fishes Water 04 agricultural and veterinary sciences General Medicine Fish oil 040401 food science Whey Proteins alpha-Galactosidase biology.protein Emulsions Xanthan gum Food Science medicine.drug |
| Zdroj: | Food chemistry. 212 |
| ISSN: | 1873-7072 |
| Popis: | The effect of xanthan gum (XG) and enzyme-modified guar (EMG) gum mixtures on the physicochemical properties and oxidative stability of 2wt% whey protein isolate (WPI) stabilized oil-in-water (O/W) emulsions containing 20%v/v fish oil was investigated. EMG was obtained by hydrolyzing native guar gum using α-galactosidase enzyme. At higher gum concentrations (0.2 and 0.3wt%), the viscosity of the emulsions containing XG/EMG gum mixtures was significantly higher (P |
| Databáze: | OpenAIRE |
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