Study on the Relationship between Emulsion Properties and Interfacial Rheology of Sugar Beet Pectin Modified by Different Enzymes

Study on the Relationship between Emulsion Properties and Interfacial Rheology of Sugar Beet Pectin Modified by Different Enzymes

The contribution of rheological properties and viscoelasticity of the interfacial adsorbed layer to the emulsification mechanism of enzymatic modified sugar beet pectin (SBP) was studied. The component content of each enzymatic modified pectin was lower than that of untreated SBP. Protein and feruli...

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Bibliographic Details
Main Authors: Yongjie Zhou, Yuqi Mei, Tian Luo, Wenxue Chen, Qiuping Zhong, Haiming Chen, Weijun Chen
Format: Article
Language:English
Published: MDPI AG 2021-05-01
Series:Molecules
Subjects:
sugar beet pectin
enzymatic modification
interfacial rheology
adsorption kinetics
emulsifying property
Online Access:https://www.mdpi.com/1420-3049/26/9/2829

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