Shear rheological properties of acid hydrolyzed insoluble proteins from Chlorella protothecoides at the oil-water interface

Shear rheological properties of acid hydrolyzed insoluble proteins from Chlorella protothecoides... Journal of Colloid and Interface Science 551 (2019) 297–304 Contents lists available at ScienceDirect Journal of Colloid and Interface Science journal homepage: www.elsevier.com/locate/jcis Regular Article Shear rheological properties of acid hydrolyzed insoluble proteins from Chlorella protothecoides at the oil-water interface a b a b,⇑ a,⇑ Laixin Dai , Jotam Bergfreund , Corina L. Reichert , Peter Fischer , Jochen Weiss Department of Food Physics and Meat Science, Institute of Food Science and Biotechnology, University of Hohenheim, Garbenstrasse 21/25, 70599 Stuttgart, Germany Laboratory of Food Process Engineering, Department of Health Sciences and Technology, Institute of Food, Nutrition and Health, ETH Zürich, Schmelzbergstrasse 7, 8092 Zürich, Switzerland graphical a bstract article i nfo abstract Article history: Microalgae are promising protein sources due to their overall high protein content. The low aqueous- Received 21 March 2019 solubility of microalgae proteins, however, limits their application in food, pharmaceutical or personal Revised 6 May 2019 care systems, unless solubility is enhanced by e.g. hydrolysis. In this study, we examined the interfacial Accepted 7 May 2019 rheological properties at the oil-water interface of insoluble microalgae protein-rich fraction from Available online 8 May 2019 Chlorella protothecoides and their hydrolysates prepared by hydrolysis in hydrochloric acid at http://www.deepdyve.com/assets/images/DeepDyve-Logo-lg.png Journal of Colloid and Interface Science Elsevier

Shear rheological properties of acid hydrolyzed insoluble proteins from Chlorella protothecoides at the oil-water interface

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Publisher
Elsevier
Copyright
Copyright © 2019 Elsevier Inc.
ISSN
0021-9797
eISSN
1095-7103
D.O.I.
10.1016/j.jcis.2019.05.029
Publisher site
See Article on Publisher Site

Abstract

Journal of Colloid and Interface Science 551 (2019) 297–304 Contents lists available at ScienceDirect Journal of Colloid and Interface Science journal homepage: www.elsevier.com/locate/jcis Regular Article Shear rheological properties of acid hydrolyzed insoluble proteins from Chlorella protothecoides at the oil-water interface a b a b,⇑ a,⇑ Laixin Dai , Jotam Bergfreund , Corina L. Reichert , Peter Fischer , Jochen Weiss Department of Food Physics and Meat Science, Institute of Food Science and Biotechnology, University of Hohenheim, Garbenstrasse 21/25, 70599 Stuttgart, Germany Laboratory of Food Process Engineering, Department of Health Sciences and Technology, Institute of Food, Nutrition and Health, ETH Zürich, Schmelzbergstrasse 7, 8092 Zürich, Switzerland graphical a bstract article i nfo abstract Article history: Microalgae are promising protein sources due to their overall high protein content. The low aqueous- Received 21 March 2019 solubility of microalgae proteins, however, limits their application in food, pharmaceutical or personal Revised 6 May 2019 care systems, unless solubility is enhanced by e.g. hydrolysis. In this study, we examined the interfacial Accepted 7 May 2019 rheological properties at the oil-water interface of insoluble microalgae protein-rich fraction from Available online 8 May 2019 Chlorella protothecoides and their hydrolysates prepared by hydrolysis in hydrochloric acid at

Journal

Journal of Colloid and Interface ScienceElsevier

Published: Sep 1, 2019

References

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