Art

J-GLOBAL ID：201502213621393891   Reference number：15A0885829

Protein/Polysaccharide Electrostatic Complexes and Their Applications in Stabilizing Oil-in-Water Emulsions

蛋白質/多糖類静電複合体と水中油エマルション安定化への利用

Author (6)： AI Wenjia (Hubei Univ. Technol., Wuhan, CHN) ,  FANG Yapeng (Hubei Univ. Technol., Wuhan, CHN) ,  XIANG Shengping (Hubei Univ. Technol., Wuhan, CHN) ,  YAO Xiaolin (Hubei Univ. Technol., Wuhan, CHN) ,  NISHINARI Katsuyoshi (Hubei Univ. Technol., Wuhan, CHN) ,  PHILLIPS Glyn O. (Hubei Univ. Technol., Wuhan, CHN)
Material： Journal of Nutritional Science and Vitaminology  (Nutritional Science and Vitaminology)
Volume： 61  Issue： Supplement  Page： S168-S169  Publication year： May. 2015 
JST Material Number： F0733A  ISSN： 0301-4800  CODEN： JNSVA5  Document type： Article
Article type： 解説  Country of issue： Japan (JPN)  Language： ENGLISH (EN)

Thesaurus term： *polymer complex ,  food ,  emulsion ,  stabilization ,  *emulsifying agent ,  food additive ,  intermolecular interaction ,  emulsification
Semi thesaurus term： O/W emulsion ,  *蛋白質/多糖類静電複合体

JST classification (2)： Food additives  (FJ10020H) ,  Food quality  (FJ01040F)

Reference (4)：

• 1) Mekhloufi G, Sanchez C, Renard D, Guillemin S, Hardy J. 2005. pH-induced structural transitions during complexation and coacervation of beta-lactoglobulin and acacia gum. Langmuir 21: 386-394.
• 2) Li XY, Fang YP, Al-Assaf S, Phillips GO, Yao XL, Zhang YF, Zhao M, Zhang K, Jiang FT. 2012. Complexation of bovine serum albumin and sugar beet pectin: Structural transitions and phase diagram. Langmuir 28: 10164-10176.
• 3) Li XY, Fang YP, Al-Assaf S, Phillips GO, Jiang FT. 2012. Complexation of bovine serum albumin and sugar beet pectin: Stabilising oil-in-water emulsions. J Colloid Inter Sci 388: 103-111.
• 4) Tian DZ, Fang YP, Nishinari K, Phillips GO. 2014. Protein-polysaccharide interactions: Phase behaviours and applications. Gums and Stabilisers for the Food Industry 17: 52-63.

Terms in the title (6)： 蛋白質 ,  多糖類 ,  複合体 ,  水中油 ,  エマルション ,  安定化