EFFECT OF FUCOIDAN ON PROPERTIES OF BSA-STABILIZED EMULSION

来源 :第十四届世界食品科技大会 | 被引量 : 0次 | 上传用户:deqiangranran
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  Fucoidan,a sulfated polysaccharide,was a very important material valued for biological functions including anti-coagulation,anti-aging,immune system support,cellular communication,and detoxification.However,there are only few studies on its physico-chemical properties in food system.The aim of this work was to elucidate the effect of fucoidan on the emulsifying stability and activity of BSA-stabilized oil-in-water emulsions.Oil-in-water emulsion (20 wt% com oil,10mM phosphate buffer,pH 7.4) was prepared and pre-mixed at 13,500rpm with an Ultra-turrax T25 homogenizer for 2min.After mixing,ultrasonics with power generation at 20kHz was used for further emulsification
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