Utilization of anionic polysaccharides to improve the stability of rice glutelin emulsions: Impact of polysaccharide type, pH, salt, and temperature
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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 ; David Julian McClementsb ; 1 ; mcclements@foodsci.umass.edu" class="auth_mail" title="E-mail the corresponding author
- 关键词：Rice glutelin ; Emulsion ; Stability ; Polysaccharide ; Environmental stress
- 刊名：Food Hydrocolloids
- 出版年：2017
- 出版时间：March 2017
- 年：2017
- 卷：64
- 期：Complete
- 页码：112-122
- 全文大小：2663 K
文摘
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Stability of hydrolyzed rice glutelin (HRG) emulsions is improved by adding polysaccharides.
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Pectin or xanthan gum gave better stability than alginate or gum arabic in HRG emulsions.
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Xanthan gum gave better salt stability than pectin in HRG emulsions.
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Xanthan gum gave better heat stability than pectin in HRG emulsions.