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- W1183420265 abstract "Abstract Food proteins and polysaccharides are two key structural entities in food materials. Understanding the interactions between protein- and polysaccharide-based elements may offer unique opportunities in developing food products with well-defined functional properties. In this study, the synergistic effects of konjac glucomannan (KGM) on functional properties of egg white protein (EWP) were investigated. The results showed that KGM could increase the hardness, chewiness and springiness of the gel samples at a certain concentration. The presence of KGM was observed to be detrimental to foaming capacity of EWP, while foam stability enhanced. What is more, the emulsifying activity and emulsion stability significantly improved with the increase of KGM concentration, reaching the maximum at 0.08 wt%. In addition, the thermal and rheological properties showed that KGM enhanced the thermal stability of the blending system, and had a significant influence on the sol–gel transition temperature of samples. The findings demonstrated that incorporating KGM into EWP provided an effective strategy to improve the functional properties of EWP and a possibility to obtain a self-structuring product with great commercial values." @default.
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- W1183420265 date "2016-01-01" @default.
- W1183420265 modified "2023-09-26" @default.
- W1183420265 title "Synergistic effects of small amounts of konjac glucomannan on functional properties of egg white protein" @default.
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- W1183420265 doi "https://doi.org/10.1016/j.foodhyd.2015.07.001" @default.
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