Improved heat stability of whey protein isolate stabilized emulsions via dry heat treatment of WPI and low methoxyl pectin: Effect of pectin concentration, pH, and ionic strength
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- 作者：Arima Diah Setiowati ; arima.diahsetiowati@ugent.be" class="auth_mail" title="E-mail the corresponding author ; Serveh Saeedi ; Wahyu Wijaya ; Paul Van der Meeren
- 关键词：Whey protein isolate ; Low methoxyl pectin ; Dry heat treatment ; Heat stability ; Emulsion ; Conjugate
- 刊名：Food Hydrocolloids
- 出版年：2017
- 出版时间：February 2017
- 年：2017
- 卷：63
- 期：Complete
- 页码：716-726
- 全文大小：1256 K
文摘
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Conjugation significantly improved the heat stability of WPI stabilized emulsions.
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LMP concentration did not influence the heat stabilizing activity of conjugates.
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WPI-LMP conjugates exhibited better emulsifying activity than mixture of WPI-LMP.
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Incubation time influenced the emulsifying activity of the WPI-LMP conjugates.
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The nature of the interaction between WPI and LMP was important.