Gluten has poor emulsifying and foaming ability due to its amino acid composition. In this study, Maillard reaction was used to improve the emulsifying and foaming properties of gluten. The processing conditions for t...Gluten has poor emulsifying and foaming ability due to its amino acid composition. In this study, Maillard reaction was used to improve the emulsifying and foaming properties of gluten. The processing conditions for the preparation of gluten-fructose conjugates were optimized by using Box-Behnken model to achieve optimum foaming and emulsifying activity, respectively.The results showed that glycated gluten exhibited enhanced emulsifying activity compared to native control. The processing conditions for the preparation of gluten-fructose conjugates with optimum emulsifying activity were as follows: the temperature was 48℃, reaction time was 72 h, and maltose/gluten(W/W) ratio was 125%. Under such condition, the average emulsifying activity was 66.54%, being improved by about 2.5 times compared with that of native control. The Foaming properties of gluten also increased significantly by glycation modification. The optimum conditions of response were as below: the temperature was 48℃, reaction time was 66 h, and maltose/gluten ratio(W/W) was 110%. Under such condition, the average foaming property was 158.57%, and it was three folds higher than that of the control.展开更多
The flow ability,foam,and detergency performance of SOE-N-60 are introduced,the advantages of its application in the formulation of laundry beads are analyzed.Then,the formulation of laundry beads based on SOE-N-60 wa...The flow ability,foam,and detergency performance of SOE-N-60 are introduced,the advantages of its application in the formulation of laundry beads are analyzed.Then,the formulation of laundry beads based on SOE-N-60 was developed.The results showed that SOE-N-60 has low foaming performance and excellent flow ability at low temperature,and it can maintain good liquidity of the mixed system,the laundry beads formulation has low foaming performance and its detergency meets the industry standards.展开更多
The effects of pH and water hardness on the foaming properties of sodium methyl cocoyl taurate and its performance in combination with zwitterionic surfactants were investigated.The irritation of sodium methyl cocoyl ...The effects of pH and water hardness on the foaming properties of sodium methyl cocoyl taurate and its performance in combination with zwitterionic surfactants were investigated.The irritation of sodium methyl cocoyl taurate and its application in a shampoo formula were also studied.According to the result of experiment,sodium methyl cocoyl taurate had a wide pH stability range and good resistance to hard water,and it showed good synergistic thickening effect with betaine surfactants,especially when mixed with acyl hydroxysulfo betaine;The skin cholesterol dissolution test and red blood cell hemolysis test showed that its irritation was very low.Sodium methyl cocoyl taurate was applied to the transparent shampoo formula,and the sulfate-free transparent shampoo thus prepared had good stability and low eye irritation.It was both mild and non-irritating to skin.展开更多
基金Supported by Natural Science Project of Department of Science&Technology of Henan Province(172102110009,162102210194)The open fund of Provincal Key Laboratory for Transformation and Utilization of Cereal Resource of Henan University of Technology(PL2017010)
文摘Gluten has poor emulsifying and foaming ability due to its amino acid composition. In this study, Maillard reaction was used to improve the emulsifying and foaming properties of gluten. The processing conditions for the preparation of gluten-fructose conjugates were optimized by using Box-Behnken model to achieve optimum foaming and emulsifying activity, respectively.The results showed that glycated gluten exhibited enhanced emulsifying activity compared to native control. The processing conditions for the preparation of gluten-fructose conjugates with optimum emulsifying activity were as follows: the temperature was 48℃, reaction time was 72 h, and maltose/gluten(W/W) ratio was 125%. Under such condition, the average emulsifying activity was 66.54%, being improved by about 2.5 times compared with that of native control. The Foaming properties of gluten also increased significantly by glycation modification. The optimum conditions of response were as below: the temperature was 48℃, reaction time was 66 h, and maltose/gluten ratio(W/W) was 110%. Under such condition, the average foaming property was 158.57%, and it was three folds higher than that of the control.
文摘The flow ability,foam,and detergency performance of SOE-N-60 are introduced,the advantages of its application in the formulation of laundry beads are analyzed.Then,the formulation of laundry beads based on SOE-N-60 was developed.The results showed that SOE-N-60 has low foaming performance and excellent flow ability at low temperature,and it can maintain good liquidity of the mixed system,the laundry beads formulation has low foaming performance and its detergency meets the industry standards.
文摘The effects of pH and water hardness on the foaming properties of sodium methyl cocoyl taurate and its performance in combination with zwitterionic surfactants were investigated.The irritation of sodium methyl cocoyl taurate and its application in a shampoo formula were also studied.According to the result of experiment,sodium methyl cocoyl taurate had a wide pH stability range and good resistance to hard water,and it showed good synergistic thickening effect with betaine surfactants,especially when mixed with acyl hydroxysulfo betaine;The skin cholesterol dissolution test and red blood cell hemolysis test showed that its irritation was very low.Sodium methyl cocoyl taurate was applied to the transparent shampoo formula,and the sulfate-free transparent shampoo thus prepared had good stability and low eye irritation.It was both mild and non-irritating to skin.
