메뉴 건너뛰기




Volumn 65, Issue , 2016, Pages 676-682

Studies of phase separation in soluble rice protein/different polysaccharides mixed systems

Author keywords

Depletion; Microstructure; Phase separation; Soluble rice protein

Indexed keywords

ENTROPY; GELATION; MICROSTRUCTURE; PHASE DIAGRAMS; POLYSACCHARIDES; PROTEINS; SODIUM CHLORIDE;

EID: 84951962127     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2015.08.064     Document Type: Article
Times cited : (29)

References (35)
  • 1
    • 84870717889 scopus 로고    scopus 로고
    • Phase behaviour of oat β-glucan/sodium caseinate mixtures varying in molecular weight
    • Agbenorhevi J.K., Kontogiorgos V., Kasapis S. Phase behaviour of oat β-glucan/sodium caseinate mixtures varying in molecular weight. Food Chemistry 2013, 138:630-637.
    • (2013) Food Chemistry , vol.138 , pp. 630-637
    • Agbenorhevi, J.K.1    Kontogiorgos, V.2    Kasapis, S.3
  • 2
    • 79952424435 scopus 로고    scopus 로고
    • Phase separation driven by aggregation can be reversed by elasticity in gelling mixtures of polysaccharides and proteins
    • Ako K., Durand D., Nicolai T. Phase separation driven by aggregation can be reversed by elasticity in gelling mixtures of polysaccharides and proteins. Soft Matter 2011, 7:2507-2516.
    • (2011) Soft Matter , vol.7 , pp. 2507-2516
    • Ako, K.1    Durand, D.2    Nicolai, T.3
  • 3
    • 77950793931 scopus 로고    scopus 로고
    • Salt-induced gelation of globular protein aggregates: structure and kinetics
    • Ako K., Nicolai T., Durand D. Salt-induced gelation of globular protein aggregates: structure and kinetics. Biomacromolecules 2010, 11:864-871.
    • (2010) Biomacromolecules , vol.11 , pp. 864-871
    • Ako, K.1    Nicolai, T.2    Durand, D.3
  • 5
    • 79955011039 scopus 로고    scopus 로고
    • Combining protein micro-phase separation and proteinepolysaccharide segregative phase separation to produce gel structures
    • Çakir E., Foegeding E.A. Combining protein micro-phase separation and proteinepolysaccharide segregative phase separation to produce gel structures. Food Hydrocolloids 2011, 25:1538-1546.
    • (2011) Food Hydrocolloids , vol.25 , pp. 1538-1546
    • Çakir, E.1    Foegeding, E.A.2
  • 6
    • 84884023021 scopus 로고    scopus 로고
    • Celiac disease
    • Elsevier Inc, Burlington, E.K. Arendt, F. Dal Bello (Eds.)
    • Catassi C., Fasano A. Celiac disease. Gluten-free cereal products and beverages 2008, 1-27. Elsevier Inc, Burlington. E.K. Arendt, F. Dal Bello (Eds.).
    • (2008) Gluten-free cereal products and beverages , pp. 1-27
    • Catassi, C.1    Fasano, A.2
  • 7
    • 0000888822 scopus 로고
    • Correlations between the physicochemical and functional properties of rice
    • Chrastil J. Correlations between the physicochemical and functional properties of rice. Journal of Agricultural and Food Chemistry 1992, 40:1683-1686.
    • (1992) Journal of Agricultural and Food Chemistry , vol.40 , pp. 1683-1686
    • Chrastil, J.1
  • 8
    • 84884410008 scopus 로고    scopus 로고
    • Controlled biopolymer phase separation in complex food matrices containing fat droplets, starch granules, and hydrocolloids
    • Chung C., Degner B., McClements D.J. Controlled biopolymer phase separation in complex food matrices containing fat droplets, starch granules, and hydrocolloids. Food Research International 2013, 54:829-836.
    • (2013) Food Research International , vol.54 , pp. 829-836
    • Chung, C.1    Degner, B.2    McClements, D.J.3
  • 11
    • 79961031305 scopus 로고    scopus 로고
    • Food protein functionality: a comprehensive approach
    • Foegeding E.A., Davis J.P. Food protein functionality: a comprehensive approach. Food Hydrocolloids 2011, 25:1853-1864.
    • (2011) Food Hydrocolloids , vol.25 , pp. 1853-1864
    • Foegeding, E.A.1    Davis, J.P.2
  • 13
    • 0001730778 scopus 로고
    • The influence of rice protein on rice quality
    • Marcel Dekker, New York, W.E. Marshall, J.I. Wadsworth (Eds.)
    • Hamaker B.R. The influence of rice protein on rice quality. Rice science and technology 1994, 177-194. Marcel Dekker, New York. W.E. Marshall, J.I. Wadsworth (Eds.).
    • (1994) Rice science and technology , pp. 177-194
    • Hamaker, B.R.1
  • 14
    • 0036230972 scopus 로고    scopus 로고
    • Small and large deformation rheology and microstructure of j-carrageenan gels containing commercial milk protein products
    • Hemar Y., Hall C.E., Munro P.A., Singh H. Small and large deformation rheology and microstructure of j-carrageenan gels containing commercial milk protein products. International Dairy Journal 2002, 12:371-381.
    • (2002) International Dairy Journal , vol.12 , pp. 371-381
    • Hemar, Y.1    Hall, C.E.2    Munro, P.A.3    Singh, H.4
  • 15
    • 34447297794 scopus 로고    scopus 로고
    • Hydrothermal treatments of rice starch for improvement of rice noodle quality
    • Hormdok R., Noomhorm A. Hydrothermal treatments of rice starch for improvement of rice noodle quality. LWT - Food Science and Technology 2007, 40:1723-1731.
    • (2007) LWT - Food Science and Technology , vol.40 , pp. 1723-1731
    • Hormdok, R.1    Noomhorm, A.2
  • 16
    • 0012395825 scopus 로고    scopus 로고
    • Comparison of antioxidative activity among three types of prolamin subunits
    • Kawase S.I., Matsumura Y., Murakami H., Mori T. Comparison of antioxidative activity among three types of prolamin subunits. Journal of Cereal Science 1998, 28:33-41.
    • (1998) Journal of Cereal Science , vol.28 , pp. 33-41
    • Kawase, S.I.1    Matsumura, Y.2    Murakami, H.3    Mori, T.4
  • 18
    • 54049113381 scopus 로고    scopus 로고
    • Effect of ionic strength on the heat-induced soy protein aggregation and the phase separation of soy protein aggregate/dextran mixtures
    • Li X., Cheng Y., Yi C., Hua Y., Yang C., Cui S. Effect of ionic strength on the heat-induced soy protein aggregation and the phase separation of soy protein aggregate/dextran mixtures. Food Hydrocolloids 2009, 23:1015-1023.
    • (2009) Food Hydrocolloids , vol.23 , pp. 1015-1023
    • Li, X.1    Cheng, Y.2    Yi, C.3    Hua, Y.4    Yang, C.5    Cui, S.6
  • 19
    • 77956612139 scopus 로고    scopus 로고
    • Studies of aggregation behaviours of cereal β-glucans in dilute aqueous solutions by light scattering: Part I. Structure effects
    • Li W., Cui S.W., Wang Q., Yada R.Y. Studies of aggregation behaviours of cereal β-glucans in dilute aqueous solutions by light scattering: Part I. Structure effects. Food Hydrocolloids 2011, 25:189-195.
    • (2011) Food Hydrocolloids , vol.25 , pp. 189-195
    • Li, W.1    Cui, S.W.2    Wang, Q.3    Yada, R.Y.4
  • 20
    • 73549099103 scopus 로고    scopus 로고
    • Microstructure and rheological properties of mixtures of acid-deamidated rice protein and dextran
    • Li X., Liu Y., Yi C., Cheng Y., Zhou S., Hua Y. Microstructure and rheological properties of mixtures of acid-deamidated rice protein and dextran. Journal of Cereal Science 2010, 51:7-12.
    • (2010) Journal of Cereal Science , vol.51 , pp. 7-12
    • Li, X.1    Liu, Y.2    Yi, C.3    Cheng, Y.4    Zhou, S.5    Hua, Y.6
  • 21
    • 80051785300 scopus 로고    scopus 로고
    • Effects of glutaminase deamidation on the structure and solubility of rice glutelin
    • Liu Y., Li X., Zhou X., Yu J., Wang F., Wang J. Effects of glutaminase deamidation on the structure and solubility of rice glutelin. LWT - Food Science and Technology 2011, 44:2205-2210.
    • (2011) LWT - Food Science and Technology , vol.44 , pp. 2205-2210
    • Liu, Y.1    Li, X.2    Zhou, X.3    Yu, J.4    Wang, F.5    Wang, J.6
  • 23
    • 84856569314 scopus 로고    scopus 로고
    • Factors influencing the formation and stability of filled hydrogel particles fabricated by protein/polysaccharide phase separation and enzymatic cross-linking
    • Matalanis A., McClements D.J. Factors influencing the formation and stability of filled hydrogel particles fabricated by protein/polysaccharide phase separation and enzymatic cross-linking. Food Biophysics 2012, 7:72-83.
    • (2012) Food Biophysics , vol.7 , pp. 72-83
    • Matalanis, A.1    McClements, D.J.2
  • 24
    • 84856623302 scopus 로고    scopus 로고
    • Protein aggregation induced by phase separation in a pea proteins-sodium alginate-water ternary system
    • Mession J.L., Assifaoui A., Lafarge C., Saurel R., Cayot P. Protein aggregation induced by phase separation in a pea proteins-sodium alginate-water ternary system. Food Hydrocolloids 2012, 28:333-343.
    • (2012) Food Hydrocolloids , vol.28 , pp. 333-343
    • Mession, J.L.1    Assifaoui, A.2    Lafarge, C.3    Saurel, R.4    Cayot, P.5
  • 25
    • 0002741058 scopus 로고
    • Gelling carrageenans
    • Marcel Dekker, New York, A.M. Stephen (Ed.)
    • Piculell L. Gelling carrageenans. Food polysaccharides and their applications 1995, 205-244. Marcel Dekker, New York. A.M. Stephen (Ed.).
    • (1995) Food polysaccharides and their applications , pp. 205-244
    • Piculell, L.1
  • 26
    • 84860781241 scopus 로고    scopus 로고
    • Phase behaviour of casein micelles and barley beta-glucan polymer molecules in dietary fibre-enriched dairy systems
    • Repin N., Kontogiorgos V., Kasapis R.G. Phase behaviour of casein micelles and barley beta-glucan polymer molecules in dietary fibre-enriched dairy systems. Journal of Colloid and Interface Science 2012, 377:7-12.
    • (2012) Journal of Colloid and Interface Science , vol.377 , pp. 7-12
    • Repin, N.1    Kontogiorgos, V.2    Kasapis, R.G.3
  • 28
    • 0141675130 scopus 로고    scopus 로고
    • Protein extraction from heat-stabilized defatted rice bran: II. the role of amylase, celluclast, and viscozyme
    • Tang S., Hettiarachchy N.S., Eswaranandam S., Crandall P. Protein extraction from heat-stabilized defatted rice bran: II. the role of amylase, celluclast, and viscozyme. Journal of Food Science 2003, 68:471-475.
    • (2003) Journal of Food Science , vol.68 , pp. 471-475
    • Tang, S.1    Hettiarachchy, N.S.2    Eswaranandam, S.3    Crandall, P.4
  • 31
    • 0035671724 scopus 로고    scopus 로고
    • Depletion-induced demixing in aqueous protein-polysaccharide solutions
    • Wang S., van Dijk J.A.P.P., Odijk T., Smit J.A.M. Depletion-induced demixing in aqueous protein-polysaccharide solutions. Biomacromolecules 2001, 2:1080-1088.
    • (2001) Biomacromolecules , vol.2 , pp. 1080-1088
    • Wang, S.1    van Dijk, J.A.P.P.2    Odijk, T.3    Smit, J.A.M.4
  • 32
    • 84866004257 scopus 로고    scopus 로고
    • Characterization and in vitro digestibility of rice protein prepared by enzyme-assisted microfluidization: comparison to alkaline extraction
    • Xia N., Wang J., Gong Q., Yang X.Q., Yin S.W., Qi J.R. Characterization and in vitro digestibility of rice protein prepared by enzyme-assisted microfluidization: comparison to alkaline extraction. Journal of Cereal Science 2012, 56:482-489.
    • (2012) Journal of Cereal Science , vol.56 , pp. 482-489
    • Xia, N.1    Wang, J.2    Gong, Q.3    Yang, X.Q.4    Yin, S.W.5    Qi, J.R.6
  • 33
    • 54149114357 scopus 로고    scopus 로고
    • Effects of lactic acid fermentation on FT-IR and pasting properties of rice flour
    • Yang Y., Tao W.Y. Effects of lactic acid fermentation on FT-IR and pasting properties of rice flour. Food Research International 2008, 41:937-940.
    • (2008) Food Research International , vol.41 , pp. 937-940
    • Yang, Y.1    Tao, W.Y.2
  • 34
    • 0141625122 scopus 로고    scopus 로고
    • Heat-induced phase behavior of β-lactoglobulin/polysaccharide mixtures
    • Zhang G.Y., Foegeding E.A. Heat-induced phase behavior of β-lactoglobulin/polysaccharide mixtures. Food Hydrocolloids 2003, 17:785-792.
    • (2003) Food Hydrocolloids , vol.17 , pp. 785-792
    • Zhang, G.Y.1    Foegeding, E.A.2
  • 35
    • 84861092332 scopus 로고    scopus 로고
    • Enzymatic hydrolysis of rice dreg protein: effects of enzyme type on the functional properties and antioxidant activities of recovered proteins
    • Zhao Q., Xiong H., Selomulya C., Chen X., Zhong H., Wang S., et al. Enzymatic hydrolysis of rice dreg protein: effects of enzyme type on the functional properties and antioxidant activities of recovered proteins. Food Chemistry 2012, 134:1360-1367.
    • (2012) Food Chemistry , vol.134 , pp. 1360-1367
    • Zhao, Q.1    Xiong, H.2    Selomulya, C.3    Chen, X.4    Zhong, H.5    Wang, S.6


* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.