Cargando…

Enzymatic Hydrolysis Modifies Emulsifying Properties of Okra Pectin

Okra pectins (OKPs) with diverse structures obtained by different extraction protocols have been used to study the relationship between their molecular structure and emulsifying properties. A targeted modification of molecular structure offers a more rigorous method for investigating the emulsifying...

Descripción completa

Detalles Bibliográficos
Autores principales:	Olawuyi, Ibukunoluwa Fola, Park, Jong Jin, Park, Gwang Deok, Lee, Won Young
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	MDPI 2022
Materias:	Article
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9140940/ https://www.ncbi.nlm.nih.gov/pubmed/35627067 http://dx.doi.org/10.3390/foods11101497

Ejemplares similares

Development and Characterization of Biocomposite Films Based on Polysaccharides Derived from Okra Plant Waste for Food Packaging Application
por: Olawuyi, Ibukunoluwa Fola, et al.
Publicado: (2022)

Pectin Hydrogels: Gel-Forming Behaviors, Mechanisms, and Food Applications
por: Said, Nurul Saadah, et al.
Publicado: (2023)

Effect of Composite Chitosan/Sodium Alginate Gel Coatings on the Quality of Fresh-Cut Purple-Flesh Sweet Potato
por: Chit, Chit-Swe, et al.
Publicado: (2022)

Citrus pectin modified by microfluidization and ultrasonication: Improved emulsifying and encapsulation properties
por: Wang, Wenjun, et al.
Publicado: (2020)

Combined effect of chitosan coating and modified atmosphere packaging on fresh‐cut cucumber
por: Olawuyi, Ibukunoluwa F., et al.
Publicado: (2019)

Effect of Conformation of Sugar Beet Pectin on the Interfacial and Emulsifying Properties
por: Bindereif, Benjamin, et al.
Publicado: (2022)

Potential and Comparative Tablet Disintegrant Properties of Pectin Obtained from Five Okra Genotypes in Ghana
por: Owusu, Frederick William Akuffo, et al.
Publicado: (2021)

Effect of ultrasonic treatment on rheological and emulsifying properties of sugar beet pectin
por: Yang, Yang, et al.
Publicado: (2020)

The Effects of Pectin Structure on Emulsifying, Rheological, and In Vitro Digestion Properties of Emulsion
por: Shuai, Xixiang, et al.
Publicado: (2022)

Utilization of Pectin from Okra as Binding Agent in Immediate Release Tablets
por: Owusu, Frederick W. A., et al.
Publicado: (2021)

Pectin from Okra (Abelmoschus esculentus L.) Has Potential as a Drug Release Modifier in Matrix Tablets
por: Boakye-Gyasi, Mariam El, et al.
Publicado: (2021)

Study on the Emulsifying Properties of Pomegranate Peel Pectin from Different Cultivation Areas
por: Zhuang, Hu, et al.
Publicado: (2019)

Structural and Emulsifying Properties of Citric Acid Extracted Satsuma Mandarin Peel Pectin
por: Duan, Xingke, et al.
Publicado: (2021)

Modified Rhamnogalacturonan-Rich Apple Pectin-Derived Structures: The Relation between Their Structural Characteristics and Emulsifying and Emulsion-Stabilizing Properties
por: Humerez-Flores, Jessika N., et al.
Publicado: (2021)

Effects of ultrasound on the enzymatic degradation of pectin
por: Larsen, Lena Rebecca, et al.
Publicado: (2021)

Enzymatic Hydrolysis of Ovotransferrin and the Functional Properties of Its Hydrolysates
por: Rathnapala, Ethige Chathura Nishshanka, et al.
Publicado: (2021)

Functional Properties of Chitosan Oligomers Obtained by Enzymatic Hydrolysis
por: Kulig, Dominika, et al.
Publicado: (2023)

Rapid Enzymatic Method for Pectin Methyl Esters Determination
por: Łękawska-Andrinopoulou, Lucyna, et al.
Publicado: (2013)

Toward an understanding of the increase in enzymatic hydrolysis by mechanical refining
por: de Assis, Tiago, et al.
Publicado: (2018)

Effects of Moderate Enzymatic Hydrolysis on Structure and Functional Properties of Pea Protein
por: Shuai, Xixiang, et al.
Publicado: (2022)

Physiological Importance of Pectin Modifying Genes During Rice Pollen Development
por: Kim, Yu-Jin, et al.
Publicado: (2020)

Effects of taxifolin from enzymatic hydrolysis of Rhododendron mucrotulatum on hair growth promotion
por: Park, Sun-Min, et al.
Publicado: (2022)

Purification, chemical analysis and inhibitory effects on galectin-3 of enzymatic pH-modified citrus pectin
por: Zhang, Tao, et al.
Publicado: (2021)

Enzymatic hydrolysis of biomass from wood
por: Álvarez, Consolación, et al.
Publicado: (2016)

Ultrastructure and Enzymatic Hydrolysis of Deuterated Switchgrass
por: Bhagia, Samarthya, et al.
Publicado: (2018)

Effect of Drying and Freezing on the Phytochemical Properties of Okra during Storage
por: Rababah, Taha M., et al.
Publicado: (2023)

Cellulase recycling in high-solids enzymatic hydrolysis of pretreated empty fruit bunches
por: Kim, Jae Kyun, et al.
Publicado: (2019)

Hydrothermal processes and simultaneous enzymatic hydrolysis in the production of modified cassava starches with porous-surfaces
por: Jorge, Figueroa-Flórez, et al.
Publicado: (2023)

Changes in the Dimensions of Lignocellulose Nanofibrils with Different Lignin Contents by Enzymatic Hydrolysis
por: Jang, Jae-Hyuk, et al.
Publicado: (2020)

Hybrid techniques of pre and assisted processing modify structural, physicochemical and functional characteristics of okra pectin: Controlled-temperature ultrasonic-assisted extraction from preparative dry powders and its field monitoring
por: Zhang, Lei, et al.
Publicado: (2022)

Enzymatically Extracted Apple Pectin Possesses Antioxidant and Antitumor Activity
por: Wikiera, Agnieszka, et al.
Publicado: (2021)

Characterization of casein hydrolysates derived from enzymatic hydrolysis
por: Wang, Jinshui, et al.
Publicado: (2013)

Enzymatic Hydrolysis of Tenebrio molitor (Mealworm) Using Nuruk Extract Concentrate and an Evaluation of Its Nutritional, Functional, and Sensory Properties
por: Chewaka, Legesse Shiferaw, et al.
Publicado: (2023)

Effect of Cross-Linking and Enzymatic Hydrolysis Composite Modification on the Properties of Rice Starches
por: Xiao, Huaxi, et al.
Publicado: (2012)

Partially Acetylated Cellulose Dissolved in Aqueous Solution: Physical Properties and Enzymatic Hydrolysis
por: Alfassi, Gilad, et al.
Publicado: (2019)

Effects of Enzymatic Hydrolysis on Physicochemical Properties and Solubility and Bitterness of Milk Protein Hydrolysates
por: Cui, Qiang, et al.
Publicado: (2021)

Impact of Enzymatic Hydrolysis and Heat Inactivation on the Physicochemical Properties of Milk Protein Hydrolysates
por: Gruppi, Alice, et al.
Publicado: (2022)

The Influence of Enzymatic Hydrolysis of Whey Proteins on the Properties of Gelatin-Whey Composite Hydrogels
por: Popescu, Violeta, et al.
Publicado: (2021)

Enzymatic Hydrolysis of Pulse Proteins as a Tool to Improve Techno-Functional Properties
por: Vogelsang-O’Dwyer, Martin, et al.
Publicado: (2022)

Effect of emulsifying stability of myofibrillar protein on the gel properties of emulsified surimi gel
por: Gao, Yuanpei, et al.
Publicado: (2018)

Cannot write session to /tmp/vufind_sessions/sess_ncl3valbk064h7bk6vpdcpjvnn