The pasteurized coconut milk with Tw (1%) had the lowest creaming index, followed by HRG2 (1%) and HRG2–Tw (1%) after 7 days which indicated the possibility to replace or reduce the use of synthetic surfactant in coconut milk.", HRG2–Tw–emulsion was precipitated at pI but was stable at pH > 6 and was stabilized under ionic strength similarly to Tw–emulsion. HRG2–Tw emulsion showed smaller mean droplet size with less concentration dependence than HRG2– and Tw–emulsion. After amplitude sweep, the interface formed by HRG2 showed higher elastic modulus (Ed) indicated a stiffer interface than HRG2–Tw. The interfacial pressure of HRG2 and HRG2–Tw was in an increasing trend even after 3 h indicated the presence of HRG2 in the adsorbed interface. The selected 75 : 25 ratio emulsion was subjected to environmental stresses (pH, ionic strength, and temperature). The solubility and surface hydrophobicity of hydrolyzed RG at degree of hydrolysis (DH) 2.0 (HRG2) (89.48%, 7461.97) were much higher than RG (9.85%, 249.50). The low emulsifying property of native rice glutelin (RG) can be improved by trypsin hydrolysis due to the partial unfolding of intact protein. The pasteurized coconut milk with Tw (1%) had the lowest creaming index, followed by HRG2 (1%) and HRG2–Tw (1%) after 7 days which indicated the possibility to replace or reduce the use of synthetic surfactant in coconut milk.Ībstract = "The demand for natural plant–based emulsifier to reduce synthetic emulsifier is attractive to the food industry. After amplitude sweep, the interface formed by HRG2 showed higher elastic modulus (Ed’) indicated a stiffer interface than HRG2–Tw. The demand for natural plant–based emulsifier to reduce synthetic emulsifier is attractive to the food industry.
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