Studies of phase separation in soluble rice protein/different polysaccharides mixed systems
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- 作者：Xianghong Li ; xianghongl@163.com" class="auth_mail" title="E-mail the corresponding author ; Yongle Liu ; Na Li ; Ding Xie ; Jian Yu ; Faxiang Wang ; wfaxiang@163.com" class="auth_mail" title="E-mail the corresponding author ; Jianhui Wang
- 关键词：Soluble rice protein ; Phase separation ; Depletion ; Microstructure
- 刊名：LWT - Food Science and Technology
- 出版年：2016
- 出版时间：January 2016
- 年：2016
- 卷：65
- 期：Complete
- 页码：676-682
- 全文大小：927 K
文摘
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Increase in protein size enhanced the demixing of SRP/polysaccharide systems.
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Depletion and electrostatic interaction drove the phase separation of the systems.
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Protein network-like structures were formed in the mixed systems.
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Controlled phase separation and gelation of the systems can create novel rice food.