Gum Arabic that is Enzymatically Modified with Arabidopsis Beta-Glucuronosyltransferase Can Make Smaller and more Stable Oil-in-Water Emulsions
Gum Arabic that is Enzymatically Modified with Arabidopsis Beta-Glucuronosyltransferase Can Make Smaller and more Stable Oil-in-Water Emulsions
出处
《材料科学与工程（中英文A版）》
2015年第1期69-77,共9页
Journal of Materials Science and Engineering A
关键词
阿拉伯树胶
葡萄糖醛酸
酶促改性
拟南芥
稳定
阿拉伯半乳聚糖
水乳液
油包水乳状液
Gum arabic, arabinogalactan-protein, glucuronosyltransferase, glycosyltransferase, oil-in-water emulsions, enzymaticmodification.
参考文献32
-
1Williams, P. A., and Phillips, G. O. 2009. "Gum Arabic." In Handbook ofhydrocolloids, edited by Phillips G. O., and Williams, P. A. Cambridge: Woodhead Publishing Limited, 155-168.
-
2Ali, B. H., Ziada, A., and Blunden, G. 2000."Biological Effects of Gum Arabic: A Review of Some Recent Research." Food Chem. Toxicol. 47 (1): 1-8.
-
3Phillips, A. O., and Phillips, G. O. 2011. "Biofunctional Behaviour and Health Benefits of a Specific Gum Arabic." Food Hydrocolloids 25 (2): 165-9.
-
4Sanchez, C., Renard, D., Robert, P., Schmitt, C., and Lefebvre, J. 2002. "Structure and Rheological Properties of Acacia Gum Dispersions." Food Hydrocolloids 16 (3): 257-267.
-
5Calame, W., Thomassen, F., Hull, S., Viebke, C., and Siemensma, A. D. 2011. "Evaluation of Satiety Enhancement, Including Compensation, by Blends of Gum Arabic, A Methodological Approach." Appetite 57 (2): 358-364.
-
6Verbeken, D., Dierckx, S., and Dewettinck, K. 2003. "Exudate Gums: Occurrence, Production, and Applications." Appl. Microbiol. and Biotechnol. 63 (1): 10-21.
-
7Ray, A. K., Bird, P. B., Iacobucci, G. A., and Clark, B. C. 1995. "Functionality of Gum-Arabic-Fractionation, Characterization and Evaluation of Gum Fractions in Citrus Oil-Emulsions and Model Beverages." FoodHydrocolloid 9 (2): 123-131.
-
8Williams, P. A., Phillips, G. O., and Stephen, A. M. 1990. "Spectroscopic and Molecular Comparisons of Three Fractions from Acacia Senegal Gum." Food Hydrocolloid 4 (4): 305-311.
-
9Sanchez, C., Schmitt, C., Kolodziejczyk, E., Lapp, A., Gaillard, C., and Renard, D. 2008. "The Acacia Gum Arabinogalactan Fraction is a Thin Oblate Ellipsoid: A New Model Based on Small-angle Neutron Scattering and ab Initio Calculation." Biophys. J. 94 (2): 629-639.Tan, L., Varnai, P., Lamport, D. T. A., Yuan, C. H., Xu, J. F., Qiu, F., and et al. 2010. "Plant O-hydroxyproline Arabinogalactans are Composed of Repeating Trigalactosyl Subunits with Short Bifurcated Side Chains." J. Biol. Chem. 285 (32): 24575-24583.
-
10Street, C. A., and Anderson, D. M. W. 1983. "Refinement of Structures Previously Proposed for Gum Arabic and Other Acacia Gum Exudates." Talanta 30 (11): 887-893.
-
1黄桂东,钟先锋.阿拉伯半乳聚糖的研究进展[J].食品与机械,2006,22(4):141-144. 被引量：12
-
2科技信息[J].食品与生物技术学报,2017,36(2):186-186.
-
3沈辉,王梅.食用酶的应用──食品蛋白质的酶促改性[J].食品科学,1996,17(2):3-7. 被引量：12
-
4缪平,贺峰,金声.罂粟花粉中阿拉伯半乳聚糖的结构及圆二色性的研究[J].高等学校化学学报,1994,15(3):379-382. 被引量：6
-
5刘平.分枝杆菌阿拉伯半乳聚糖生物合成途径研究进展[J].安徽农业科学,2009,37(17):7820-7821.
-
6胡晓中,徐学兵,张根旺.脂肪酶油脂改性工业应用存在问题浅析[J].武汉食品工业学院学报,1995(2):5-9. 被引量：1
-
7徐学兵,胡晓中,张根旺.茶油酶促改性一步反应影响因素研究[J].中国油脂,1996,21(1):33-35. 被引量：20
-
8穆同娜,薛文通,杨文领.天然奶油油包水乳状液的研究[J].粮油加工与食品机械,2005(5):50-51. 被引量：12
-
9国家卫计委批准番茄籽油等9种新食品原料[J].饮料工业,2014,17(12):49-50. 被引量：7
-
10关于批准番茄籽油等9种新食品原料的公告[J].中国食品卫生杂志,2015,27(1):84-84. 被引量：3
