To understand the structure-function relationship of an anionic lipopolysaccharide emulsan, the effect of hydrodynamic volume on the emulsifying activity was investigated. As a result, it was found that the hydrodynamic volume of emulsan was an important factor in its emulsifying activity. The hydrodynamic volume was decreased by the addition of a positively charged polypeptide, and the emulsif...

Corn gluten meal with good emulsifying activity and emulsion stability may have potential in food uses. Commercial corn gluten meal from various producers had a pH around 4 and showed no emulsifying activity. Reducing the particle size to below 15/-lm or increasing the pH to 6.6 (with particle size above 53/-lm) did not improve the emulsifying activity. When the particle size was reduced to bel...

Gluten hydrolysate was prepared through limited enzymatic hydrolysis of wheat gluten resulting from the byproducts of wheat starch. The enzyme applied in the present study was Protamex. Response surface methodology was used to investigate the effects of pH, gluten hydrolysate (GHP)/ -carrageenan ( C) ratio and reaction time on emulsifying properties of the GHPC conjugate. The regression model f...