Improving the structure and properties of whey protein emulsion gel using soluble interactions with xanthan and basil seed gum.

Applying hydrocolloids in the structure of protein emulsion gel can improve its properties. Interaction of whey protein concentrate (WPC) (5%) with xanthan gum (XG) and basil seed gum (BSG) at different concentrations (0.2%, 0.

Influence of calcium chloride and pH on soluble complex of whey protein-basil seed gum and xanthan gum.

Interaction between biopolymers generates different rheological behaviors, which can be effective on the structure of food products. One way to control the polysaccharide-protein interaction is the variation of acidic and ionic strength. In this research, the different amounts of pHs (3-7) and calcium chloride (5-20 mM) were investigated on a soluble complex of whey protein concentrate (WPC) with xanthan gum (XG) and basil seed gum (BSG).

Investigating functional properties of barberry species: an overview.

The introduction of new crops and the development of the use of wild plants creates the potential to diversify global food production and better enable local adaptation to the diverse and changing environments that humans inhabit. Barberry is widely distributed worldwide and is recognized as a valuable plant. In this review, we summarize the functional compounds and nutraceutical features of barberry species.

HPLC determination of hesperidin, diosmin and eriocitrin in Iranian lime juice using polyamide as an adsorbent for solid phase extraction.

Solid phase extraction (SPE) and HPLC were used for simultaneous determination of hesperidin, diosmin and eriocitrin in Iranian lime juice samples. The method involved very simple efficient SPE with polyamide cartridge, the use of mixture of water/acetonitrile/acetic acid (78:19:3, v/v) as a mobile phase at a flow rate of 0.8 mL/min and UV detection at 280 nm.