Antioxidant activity and emulsion-stabilizing effect of pectic enzyme treated pectin in soy protein isolate-stabilized oil/water emulsion.

Huang, Ping-Hsiu; Lu, Hao-Te; Wang, Yuh-Tai; Wu, Ming-Chang

Huang, Ping-Hsiu; Lu, Hao-Te; Wang, Yuh-Tai; Wu, Ming-Chang.

Affiliation

Huang PH; Department of Food Science, National Pingtung University of Science and Technology, Pingtung 91201, Taiwan.

J Agric Food Chem ; 59(17): 9623-8, 2011 Sep 14.

Article in En | MEDLINE | ID: mdl-21806056

Subject(s)

Antioxidants/pharmacology; Emulsions/chemistry; Pectins/metabolism; Pectins/pharmacology; Soybean Proteins/pharmacology; Carboxylic Ester Hydrolases/metabolism; Citrus/chemistry; Drug Stability; Emulsifying Agents; Hydrolysis; Polysaccharide-Lyases/metabolism

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Full text: 1 Collection: 01-internacional Database: MEDLINE Main subject: Pectins / Soybean Proteins / Emulsions / Antioxidants Language: En Journal: J Agric Food Chem Year: 2011 Type: Article Affiliation country: Taiwan

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