Functional Properties of Corn Byproduct-Based Emulsifier Prepared by Hydrothermal-Alkaline.

ABSTRACT: As consumers' interest in nature-sourced additives has increased, zein has been treated hydrothermally under alkaline conditions to prepare a nature-sourced emulsifier. The effects of mild hydrothermal-alkaline treatment with different temperatures or alkaline concentrations on the emulsifying properties of zein were investigated. The emulsification activity and stability index of zein hydrolysates increased by 39% and 164%, respectively. The optimal simple stabilized emulsion was uniform and stable against heat treatment up to 90 °C, sodium chloride up to 200 mmol/L, and pH values ranging from 6 to 9. Moreover, it presented excellent storage stability compared to commonly used food emulsifiers. The surface hydrophobicity caused the depolymerization of the tertiary structure of zein and th

SUBMITTER: Liu L 

PROVIDER: S-EPMC9865437 | biostudies-literature | 2023 Jan

REPOSITORIES: biostudies-literature