Lipophilization of curdlan granules by heat-treatment or chlorination

Food Hydrocolloids

Volumn 15, Issue 2, 2001, Pages 177-183

  Seguchi, M ^a   Kusunose, C ^a  

^a KOBE WOMEN'S UNIVERSITY   (Japan)

Author keywords

Chlorination; Curdlan; Heat treatment; Lipophilization

Indexed keywords

GRANULATION; HEAT TREATMENT; PROTEINS;

AFTER-HEAT TREATMENT; COOMASSIE BRILLIANT BLUE; CURDLAN; HYDROPHILICS; HYDROPHOBICS; LIPOPHILIZATION; SURFACE PROTEINS; WATER BINDING CAPACITY;

CHLORINATION;

ANAZOLENE SODIUM; CURDLAN; PEPSIN A;

ARTICLE; CHLORINATION; HEAT TREATMENT; HYDROPHILICITY; HYDROPHOBICITY; LIPOPHILICITY; MICROSCOPY; PROTEIN ANALYSIS; PROTEIN STABILITY;

EID: 0035078925     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0268-005X(00)00063-1     Document Type: Article

References (16)

1. Decreasing oil uptake of doughnuts during deep-fat frying using curdlan
2. Production of a firm, resilient gel-forming polysaccharide by a mutant of Alcaligenes faecalis var. myxogegnes 10C3
3. Production, properties, and application of curdlan
4. Ultrastructure of curdlan
5. Molecular association and dissociation in formation of curdlan gels
6. Properties of gels formed by heat treatment of curdlan, a bacterial β-1,3 glucan
7. Fine structure of (1-3) β-D-glucans: Curdlan and paramylon
8. Food applications of curdlan
9. Curdlan: Properties and application to foods
10. Studies on pancake baking. I. Effect of chlorination of flour on pancake qualities
11. Oil-binding capacity of prime starch from chlorinated wheat flour
12. Comparison of oil-binding ability of different chlorinated starches
13. Oil-binding ability of heat-treated wheat starch
14. Model experiments on hydrophobicity of chlorinated starch and hydrophobicity of chlorinated surface protein
15. Lipid binding by protein films heated on glass beads and prime wheat starch
16. Effect of drying temperatures on the moisture determination of starches by oven drying method