Stabilization of soybean oil bodies by enzyme (Laccase) cross-linking of adsorbed beet pectin coatings

Journal of Agricultural and Food Chemistry

Volumn 58, Issue 16, 2010, Pages 9259-9265

  Chen, Bingcan ^a   McClements, David Julian ^a   Gray, David A ^b   Decker, Eric Andrew ^a  

^a UNIVERSITY OF MASSACHUSETTS   (United States)

^b UNIVERSITY OF NOTTINGHAM   (United Kingdom)

Author keywords

beet pectin; emulsion; laccase; oil bodies; oleosin; Soybean oil

Indexed keywords

BEET PECTIN; LACCASE; OIL BODIES; OLEOSIN; SOYBEAN OIL;

COATINGS; EMULSIFICATION; ENZYMES; FOOD PRODUCTS; PHENOLS; PHOSPHOLIPIDS; SODIUM CHLORIDE;

IONIC STRENGTH;

BIOMATERIAL; LACCASE; PECTIN; SOYBEAN OIL;

ARTICLE; BEET; CATALYSIS; CHEMISTRY; METABOLISM; PH;

BETA VULGARIS; CATALYSIS; COATED MATERIALS, BIOCOMPATIBLE; HYDROGEN-ION CONCENTRATION; LACCASE; PECTINS; SOYBEAN OIL;

BETA VULGARIS SUBSP. VULGARIS; GLYCINE MAX;

EID: 77956503702     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/jf102082u     Document Type: Article

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