Effect of enzymatic hydrolysis on characteristics and synergistic efficiency of pectin on emulsifying properties of egg white protein

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• 作者：Cuihua Chang^a ; ^b ; Xin Li^a ; ^b ; Junhua Li^a ; ^b ; Fuge Niu^c ; Mengqi Zhang^a ; ^b ; Bei Zhou^d ; Yujie Su^a ; ^b ; ^{suyujie@jiangnan.edu.cn} ; Yanjun Yang^a ; ^b ; ^{yangyj@jiangnan.edu.cn}
• 关键词：Egg white protein ; Hydrolysis ; Pectin ; Stability ; Antioxidant ; Rheology
• 刊名：Food Hydrocolloids
• 出版年：2017
• 出版时间：April 2017
• 年：2017
• 卷：65
• 期：Complete
• 页码：87-95
• 全文大小：1117 K
• 卷排序：65

文摘

Hydrolysis induce hydrophobic residues especially tyrosine exposed. Hydrolysis improve free radical scavenging activity of EWP. Pectin addition increase creaming stability of EWP-stabilized emulsions. Hydrolyzed EWP stabilized emulsions behave better heat and salty stability. Hydrolysis weaken antioxidant activity and G′ independence of emulsions.