Interfacial and emulsifying behaviour of acetylated field bean protein isolate
β Scribed by Geral Muschiolik; Eric Dickinson; Brent S. Murray; George Stainsby
- Book ID
- 114200594
- Publisher
- Elsevier Science
- Year
- 1987
- Tongue
- English
- Weight
- 303 KB
- Volume
- 1
- Category
- Article
- ISSN
- 0268-005X
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π SIMILAR VOLUMES
2.06 . 10 ' 10 5.35 . g/ml with progressive acetylation. The depen- dence of thc CAC on the degree of acetylation was found to be significant. For FBPI stabilized n-decane/water emulsions with varying volume fraction of oil (rp) the emulsifying activity index increased from 166 to 593 m2/g whereas t
Acetylated faba bean protein isolate (AFBPI) is particularly suitable for the stabilisation of OjW emulsions in acid and neutral pH region?. An essential feature ofthe consistency of OjW emulsions stabilised \kith AFBPl is an attractive creamy texture and non-slimy mouthfeel [7]. The aim of the pre
The increase of apparent viscosity when protein concentration is raised becomes more and more distinctly pronounced with an increasing degree of acetylation and is displaced at lower protein concentrations. Investigations of the influence oftemperature on viscosity behaviour are therefore carried ou