Peptide-polysaccharide conjugates with adjustable hydrophilicity/hydrophobicity as green and pH sensitive emulsifiers
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- 作者：Baoru Yin ; Chaonan Wang ; Zhijia Liu ; Ping Yao ; yaoping@fudan.edu.cn" class="auth_mail" title="E-mail the corresponding author
- 关键词：Deamidation reaction ; Emulsion ; Maillard reaction ; Peptide ; Polysaccharide ; Zein
- 刊名：Food Hydrocolloids
- 出版年：2017
- 出版时间：February 2017
- 年：2017
- 卷：63
- 期：Complete
- 页码：120-129
- 全文大小：1445 K
文摘
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Deamidated zein peptide with pH sensitivity was produced by hydrolysis.
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Polysaccharide was conjugated to the N-terminal of the peptide.
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Hydrophilicity of the conjugate can be adjusted by four ways.
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The conjugate is good emulsifier at acidic condition.
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The emulsion stability at pH 7 is tunable by hydrophilicity of the conjugate.