Influence of biopolymers on the solubility of branched-chain amino acids and stability of their solutions

Influence of biopolymers on the solubility of branched-chain amino acids and stability of their... •Microfluidization increased the initial solubility of branched-chain amino acids.•Stabilizer increased the saturation concentration of branched-chain amino acids.•Stabilizer type was a main factor to affect the stability of amino acid solutions.•Amino acid:stabilizer ratio did not affect the BCAA solubility.•The solution stability was not affected by amino acid:stabilizer ratio. http://www.deepdyve.com/assets/images/DeepDyve-Logo-lg.png Food Chemistry Elsevier

Influence of biopolymers on the solubility of branched-chain amino acids and stability of their solutions

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Publisher
Elsevier
Copyright
Copyright © 2017 Elsevier Ltd
ISSN
0308-8146
D.O.I.
10.1016/j.foodchem.2017.07.032
Publisher site
See Article on Publisher Site

Abstract

•Microfluidization increased the initial solubility of branched-chain amino acids.•Stabilizer increased the saturation concentration of branched-chain amino acids.•Stabilizer type was a main factor to affect the stability of amino acid solutions.•Amino acid:stabilizer ratio did not affect the BCAA solubility.•The solution stability was not affected by amino acid:stabilizer ratio.

Journal

Food ChemistryElsevier

Published: Jan 15, 2018

References

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