In order to explore the efficient investigate and utilization of emulsion produced by enzyme-assisted aqueous extraction walnut oil, effects different enzyme treatment (including Alcalase 2.4L, Ban 480L α-amylase, Neutrase 0.8L, Pectinex SP-L, Celluclast 1.5L) on characteristics were studied characterize its emulsifying The composition, particle size distribution, Zeta potential, rheological pr...

Evaluation of both tenso-active and emulsifying activities indicated that a biosurfactant was produced by the newly isolated and promising strain Candida glabrata isolated from mangrove sediments. The extracellular water-soluble emulsifying agent was isolated and identified as a heteropolymer. The maximum of bioemulsifier production was observed when the strain was grown on soluble and insolubl...

Glucosides are non-ionic surfactants formed by the condensation of fatty acids with glucose (1). They have cleansing and emulsifying properties, and are used in shampoos and soaps, as well as in leave-on products such as lotions, and sunscreen agents. They are completely biodegradable, making them ecofriendly. Although contact allergies to glucosides have been reported, they are uncommon (2–6)....

The surface and emulsifying properties of a commercial pea protein isolate in oil-in-water model emulsions the role insoluble residues emulsion stability were investigated. Droplet size distribution, flocculation index, microstructure, coverage evaluated. fraction positively contributed to proteins’ properties, allowing formation with higher dispersion degree, especially at low concentration, a...

Emulsifying and foaming properties of plant animal-sourced proteins; wheat protein hydrolysates (WP1, WP2, WP3), potato isolates (PP1, PP2), pea proteins (PeP1, PeP2), whey concentrate (WPC), buttermilk powder (BMP) were compared with the egg white (EWP) yolk (EYP). Foaming capacity, stability, emulsion activity, heat morphology, electrophoretic profiles determined. The representing competitive...

Quinoa protein concentrate was hydrolyzed with alcalase to obtain a hydrolysate that was fractionated by ultrafiltration using 10000and 5000-molecular-weight cutoff membranes. Functional properties of the protein concentrate, protein hydrolysate, and membrane permeates were compared at different pH values. Protein solubility of the hydrolysate and membrane permeates were significantly higher (P...

Gum Arabic, a natural polysaccharide derived from exudates of Acacia senegal and Acacia seyal trees, is a commonly used food hydrocolloid. The highlight of this study was to review the utilization of gum Arabic for industries and human health. Gum Arabic has a unique combination of excellent emulsifying properties and low solution viscosity. These properties make gum Arabic very useful in sever...

introduction: hydrocolloids are widely used in food systems as an emulsifying or stabilizing agent. one way to improve the emulsifying properties of hydrocolloids is complexation with proteins. in general, protein and hydrocolloid components may be combined together by either a) covalent bonding (conjugates) or b) electrostatic complexing. conjugates can be efficiently prepared during the stora...