Effect of pH on the inter-relationships between the physicochemical, interfacial and emulsifying properties for pea, soy, lentil and canola protein isolates
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- 作者：C. Chang ; S. Tu ; S. Ghosh ; M.T. Nickerson ; Michael.Nickerson@usask.ca" class="auth_mail" title="E-mail the corresponding author
- 关键词：Emulsion stability ; Legume proteins ; Canola proteins ; Interfacial rheology
- 刊名：Food Research International
- 出版年：2015
- 出版时间：November 2015
- 年：2015
- 卷：77
- 期：part_P3
- 页码：360-367
- 全文大小：850 K
文摘
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Proteins with high charge and low hydrophobicity associated best to the interface.
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Proteins of high charge and hydrophobicity formed strong interfacial films.
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Lentil protein isolate may be an effective alternative to soy, as an emulsifier.