DocumentCode
1932852
Title
Effect of Polysaccharides on the Functional Properties of Peanut Protein
Author
Cai, Zhining ; Zhao, Mouming ; Yang, Xiaoquan
Author_Institution
Coll. of Light Ind. & Food, South China Univ. of Technol., Guangzhou
Volume
1
fYear
2008
fDate
27-30 May 2008
Firstpage
127
Lastpage
132
Abstract
Proteins and polysaccharides are present together in many kinds of food and medicine systems and both macromolecules contribute to the structure, texture and stability of foods and medicines. This paper studied the effect of four kinds of polysaccharides on the functional properties of PPI. The results showed that both polysaccharides decreased the solubility of PPI with the increased of polysaccharides, and the emulsifying properties were increased. Foaming capacity and gelling of PPI were also be affected. These phenomena maybe due to different kinds interactions between PPI and polysaccharides.
Keywords
emulsions; foams; gels; molecular configurations; proteins; solubility; sugar; emulsification; foaming capacity; gelling; peanut protein; polysaccharides; solubility; Amino acids; Biomedical engineering; Biomedical informatics; Elasticity; Nitrogen; Powders; Protein engineering; Stability; Viscosity; Water heating; PPI; functional properties; polysaccharides;
fLanguage
English
Publisher
ieee
Conference_Titel
BioMedical Engineering and Informatics, 2008. BMEI 2008. International Conference on
Conference_Location
Sanya
Print_ISBN
978-0-7695-3118-2
Type
conf
DOI
10.1109/BMEI.2008.177
Filename
4548649
Link To Document