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Wang S.,The Sericulture and Agri food Research Institute of GAAS | Liu X.,The Sericulture and Agri food Research Institute of GAAS | Yang X.,South China University of Technology | Qi J.,South China University of Technology | And 4 more authors.
Journal of the Chinese Cereals and Oils Association | Year: 2013

Esterification reaction occurred when adding sodium hexametaphosphate to the soybean polysaccharides(SSPS) at room temperature. The cross-linked SSPS's molecular weight raised from 566000 to 1540000, and the viscosity increased from 55 to 70 mPa·s. The stability of emulsions prepared with soy protein isolates has been investigated as a function of pH in the presence of SSPS and cross-linked SSPS. The emulsion containing cross-linked SSPS showed no creaming or flocculation with a diameter of 0.35 μm after 30 days storage at 4°C. The dispersion stability of cross-linked SSPS has been rather improved.

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