Soy protein–gum karaya conjugate: emulsifying activity and rheological behavior in aqueous system and oil in water emulsion

• Main Authors: Shekarforoush, Elhamalsadat, Mirhosseini, Hamed, Sarker, Md. Zaidul Islam, Kostadinovic, Sanja, Ghazali, Hasanah Mohd, Muhamad, Kharidah, Samaram, Shadi
• Format: Article
• Language: English; English
• Published: Springer 2016
• Subjects: Q Science (General); T Technology (General)
• Online Access: http://irep.iium.edu.my/46602/4/46602_soy_protein-gum.pdf; http://irep.iium.edu.my/46602/7/46602_Soy%20Protein-Gum%20Karaya%20Conjugate_scopus.pdf; http://irep.iium.edu.my/46602/; http://link.springer.com/article/10.1007%2Fs11746-015-2751-z

The main objective of this study is to investigate the effects of mixing and conjugation of soy protein isolate (SPI) with gum karaya on the characteristics of the hybrid polymer (protein-gum) in both aqueous systems and oil-in-water (O/W) emulsions. It was hypothesized that the covalent linkage of...