Properties and Stability of Perilla Seed Protein-Stabilized Oil-in-Water Emulsions: Influence of Protein Concentration, pH, NaCl Concentration and Thermal Treatment

Perilla seed protein (PSP) was extracted from defatted perilla seed meal and applied in oil-in-water (O/W) emulsions as an emulsifier. We investigated the influences of protein concentration (0.25–1.5 wt %), pH (3.0–9.0), NaCl concentration (0–350 mmol/L) and thermal treatment (70–90 °C, 30 min) on...

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Detalles Bibliográficos
Autores principales: Liu, Ning, Chen, Qiannan, Li, Guanghui, Zhu, Zhenbao, Yi, Jianhua, Li, Cheng, Chen, Xuefeng, Wang, Yong
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2018
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6100609/
https://www.ncbi.nlm.nih.gov/pubmed/29949852
http://dx.doi.org/10.3390/molecules23071533

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6100609/
https://www.ncbi.nlm.nih.gov/pubmed/29949852
http://dx.doi.org/10.3390/molecules23071533

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