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This study aimed to investigate the structure characterization and emulsifying properties of esterified Acacia seyal gum (gum arabic) with various octenyl succinate anhydride (OSA) contents (0, 1%, 2%, and 3% based on the weight of Acacia seyal gum) at different OSA incorporates (%OS, 0, 0.64, 1.09, 1.80). Fourier transform infrared spectroscopy and 1H NMR spectroscopy revealed that OSA groups were...
Effects of ultrasonic treatment on emulsifying properties and structure of peanut protein isolate (PPI) were evaluated by analysis of particle size distribution, protein surface hydrophobicity, SDS-PAGE, circular dichroism spectra and environmental scanning electron microscopy. The emulsifying properties of the PPI were found to be improved by ultrasonic treatment. The mean particle size decreased...
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