Synergistic Effect of Laccase and Sugar Beet Pectin on the Properties of Concentrated Protein Emulsions and Its Application in Concentrated Coconut Milk

Synergistic Effect of Laccase and Sugar Beet Pectin on the Properties of Concentrated Protein Emulsions and Its Application in Concentrated Coconut Milk

Concentrated coconut milk (CCM), a raw material from coconut products, is extremely unstable because of its high oil content (>30%). In this study, three model emulsions—primary emulsions stabilized by coconut proteins only, secondary emulsions stabilized by the conjugation of sugar...

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Bibliographic Details
Main Authors: Pusen Chen, Wenxue Chen, Shan Jiang, Qiuping Zhong, Haiming Chen, Weijun Chen
Format: Article
Language:English
Published: MDPI AG 2018-10-01
Series:Molecules
Subjects:
concentrated coconut milk
model emulsions
protein
sugar beet pectin
laccase
Online Access:http://www.mdpi.com/1420-3049/23/10/2591

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