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Novel polyglycerol-10 dialdehyde mediated cross-linking of sodium caseinate: Preparation, characterization, and improved emulsifying properties

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成果类型:
期刊论文
作者:
He, Junbo;Wang, Menglu;Zhu, Peipei;Zhang, Hailong;Hu, Chun;...
通讯作者:
He, Junbo(junb112he@whpu.edu.cn)
作者机构:
[Wang, Menglu; Zhang, Hailong; He, Junbo; Zhang, Weinong; Zhu, Peipei; Hu, Chun] Wuhan Polytech Univ, Coll Food Sci & Engn, Hubei Key Lab Proc & Transformat Agr Prod, Wuhan 430023, Peoples R China.
[Wang, Menglu; Zhang, Hailong; He, Junbo; Zhang, Weinong; Zhu, Peipei; Hu, Chun] Minist Educ, Key Lab Deep Proc Major Grain & Oil, Wuhan 430023, Peoples R China.
通讯机构:
[Junbo He; Weinong Zhang] H
Hubei Key Laboratory for Processing and Transformation of Agricultural Products, College of Food Science & Engineering, Wuhan Polytechnic University, Wuhan 430023, China<&wdkj&>Key Laboratory for Deep Processing of Major Grain and Oil, Ministry of Education, Wuhan 430023, China
语种:
英文
关键词:
Cross-linking;Dialdehyde;Emulsifying properties;Polyglycerol;Sodium caseinate
期刊:
Colloids and Surfaces A: Physicochemical and Engineering Aspects
ISSN:
0927-7757
年:
2022
卷:
647
页码:
128957
基金类别:
CRediT authorship contribution statement Junbo He: Conceptualization, Resources, acquisition, Writing – review & editing. Menglu Wang: Investigation, Data curation, Writing – original draft. Peipei Zhu: Investigation, Data curation. Hailong Zhang: Investigation. Chun Hu: Writing – review & editing. Weinong Zhang: Conceptualization, Supervision.
机构署名:
本校为第一机构
院系归属:
食品科学与工程学院
摘要:
Polyglycerol-10 dialdehyde, prepared by NaIO4 oxidation of polyglycerol-10, was used as a novel cross-linking reagent for sodium caseinate (NaCas) modification, which can alter the emulsifying properties of proteins. The results revealed that cross-linking resulted in an approximately two-fold increase in the surface hydrophobicity and a 15° increase in the contact angle of NaCas. The emulsifying activity index, emulsion stability index, and oil-binding capacity of cross-linked NaCas also increased significantly. Furthermore, the stabilization...

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