Influence of electrostatic interactions on behavior of mixed rice glutelin and alginate systems: pH and ionic strength effects
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- 作者：Xingfeng Xua ; b ; Liping Luoa ; Chengmei Liua ; 1 ; liuchengmei@aliyun.com" class="auth_mail" title="E-mail the corresponding author ; Zipei Zhangb ; David Julian McClementsb ; c ; 1 ; mcclements@foodsci.umass.edu" class="auth_mail" title="E-mail the corresponding author
- 关键词：Rice glutelin ; Alginate ; Electrostatic complex ; Turbidity ; Ionic strength
- 刊名：Food Hydrocolloids
- 出版年：2017
- 出版时间：February 2017
- 年：2017
- 卷：63
- 期：Complete
- 页码：301-308
- 全文大小：2662 K
文摘
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Rice protein was unstable to aggregation around its isoelectric point.
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An electrostatic attraction occurred between rice protein and alginate.
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Electrostatic complexation with alginate improved rice protein solubility.
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Electrostatic complexes were destabilized by NaCl addition.