Effects of protein concentration, ionic strength, and heat treatment on the interfacial and emulsifying properties of coconut (Cocos nucifera L.) globulins

Effects of protein concentration, ionic strength, and heat treatment on the interfacial and emulsifying properties of coconut (Cocos nucifera L.) globulins

This research aimed to investigate the effects of protein concentration (0.2 %-1.0 %), ionic strength (100–500 mM NaCl), and heat treatment (temperature: 80 and 90℃; time: 15 and 30 min) on the interfacial and emulsifying properties of coconut globulins (CG). When protein concentration was set at 0....

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Bibliographic Details
Main Authors: Jingrong Ma, Chuang Pan, Haiming Chen, Weijun Chen, Jianfei Pei, Ming Zhang, Qiuping Zhong, Wenxue Chen, Guangjin Zeng
Format: Article
Language:English
Published: Elsevier 2023-12-01
Series:Food Chemistry: X
Subjects:
Coconut globulins
Protein concentration
Ionic strength
Heat treatment
Interfacial properties
Emulsifying stability
Online Access:http://www.sciencedirect.com/science/article/pii/S2590157523004273

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http://www.sciencedirect.com/science/article/pii/S2590157523004273

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