Effect of Soybean Hull Polysaccharide on Properties and Microstructure of Protein Emulsion Gel

被引：0
|
作者：
Xue, Zixi [1 ]
Wang, Shengnan [1 ,2 ]
Yang, Hui [1 ]
Liu, He [1 ,2 ]
He, Yutang [1 ,2 ]
Yang, Lina [1 ,2 ]
Liu, Jun [3 ]
机构：
[1] College of Food Science and Technology, Bohai University, Jinzhou,121013, China
[2] Liaoning Province Grain and Cereal Food Bio-Efficient Transformation Engineering Research Center, Bohai University, Jinzhou,121013, China
[3] Shandong Yuwang Ecological Food Industry Co. Ltd., Dezhou,251200, China
来源：
Journal of Food Science and Technology (China) | 2024年 / 42卷 / 04期
关键词：
Fourier transform infrared spectroscopy;
D O I：
10.12301/spxb202300311
中图分类号：
学科分类号：
摘要：
引用
收藏
页码：164 / 172
相关论文
共 50 条
  • [31] Effect of non-covalently bound alkaline amino acids on the structural characterization, microstructure, and rheological properties of whey protein emulsion gel
    Ban, Qingfeng
    Lin, Yujie
    Li, Jiaxuan
    Cheng, Jianjun
    Jiang, Yunqing
    An, Jingjing
    LWT-FOOD SCIENCE AND TECHNOLOGY, 2024, 209
  • [32] Properties and microstructure of pickering emulsion synergistically stabilized by silica particles and soy hull polysaccharides
    Zhao, Guilan
    Wang, Shengnan
    Li, Yangyang
    Yang, Lina
    Song, Hong
    FOOD HYDROCOLLOIDS, 2023, 134
  • [33] Conformational Analysis of Polysaccharide from Soybean Hull Based on Atomic Force Microscope and Rheological Properties
    Zhang H.
    Yang L.
    Zhu D.
    Liu H.
    Journal of Chinese Institute of Food Science and Technology, 2020, 20 (09) : 38 - 46
  • [34] Metal cation-induced conformational changes of soybean protein isolate/soybean soluble polysaccharide and their effects on high-internal-phase emulsion properties
    Zhao, Guilan
    Wang, Shengnan
    Li, Yangyang
    Liu, Xiulin
    Yang, Lina
    Song, Hong
    Liu, He
    JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, 2024, 104 (06) : 3341 - 3351
  • [35] Construction of emulsion gel based on the interaction of anionic polysaccharide and soy protein isolate: Focusing on structural, emulsification and functional properties
    Gao, Tian
    Wu, Xixi
    Gao, Yiting
    Teng, Fei
    Li, Yang
    FOOD CHEMISTRY-X, 2024, 22
  • [36] Dynamic covalent interactions between baicalin and soybean protein: Effect of the baicalin on structure, antioxidant properties, and emulsion stability of soybean protein conjugate
    Chen, Yurou
    Sun, Kun
    Lin, Yujie
    Li, Jiaxuan
    Wang, Ningzhe
    Ban, Qingfeng
    Wang, Xibo
    INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES, 2025, 304
  • [37] Effect of Fat Substitution in Pumpkin Seed Protein-Carrageenan Emulsion on Myofibrillar Protein Gel Properties
    Zheng, Shuang
    Li, Yanqing
    Li, Bo
    Zhou, Tianshuo
    Han, Qi
    Science and Technology of Food Industry, 2024, 45 (16) : 138 - 145
  • [38] Rheological properties and microstructure of monodispersed O/W emulsion agar gel
    Gohtani, S
    Kim, KH
    Yamano, Y
    HYDROCOLLOIDS, PT 1: PHYSICAL CHEMISTRY AND INDUSTRIAL APPLICATION OF GELS, POLYSAACCHARIDES, AND PROTEINS, 2000, : 91 - 96
  • [39] Influence of Mesona blumes polysaccharide on the gel properties and microstructure of acid-induced soy protein isolate gels
    Wang, Wenjie
    Shen, Mingyue
    Jiang, Lian
    Song, Qianqian
    Liu, Sucheng
    Xie, Jianhua
    FOOD CHEMISTRY, 2020, 313
  • [40] Carboxymethylation modification, characterization of dandelion root polysaccharide and its effects on gel properties and microstructure of whey protein isolate
    Li, Lianyu
    Zhang, Fengjie
    Zhu, Ling
    Yang, Yu
    Xu, Yaqin
    Wang, Libo
    Li, Tong
    INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES, 2023, 242
12345