Synergistic effects of small amounts of konjac glucomannan on functional properties of egg white protein
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- 作者：Ying Hua ; c ; 1 ; Hongshan Lianga ; c ; 1 ; Wei Xua ; c ; Yuntao Wanga ; c ; Yaping Ana ; c ; Xiangxing Yana ; c ; Shuxin Yea ; c ; Qing Huanga ; c ; Jinjin Liua ; c ; Bin Lia ; b ; c ; libinfood@mail.hzau.edu.cn" class="auth_mail" title="E-mail the corresponding author
- 关键词：Egg white protein ; Konjac glucomannan ; Functional properties ; Synergistic effects
- 刊名：Food Hydrocolloids
- 出版年：2016
- 出版时间：January 2016
- 年：2016
- 卷：52
- 期：Complete
- 页码：213-220
- 全文大小：1472 K
文摘
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Functional properties of EWP could be controlled by adding small amounts of KGM.
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Emulsifying activity and emulsion stability of EWP were significantly improved when KGM added.
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KGM enhanced the thermal stability of EWP under environmental stresses.
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